Recipe: Individual Pumpkin Custard Cups

These velvety smooth pumpkin custard cups are a stunning tribute to fall. Top with a little fat-free whipped topping for a guilt-free indulgence. Makes 8 servings.

Ingredients:
- 2 whole eggs
- 2 egg whites
- 1 1/4 cups canned pumpkin
- 1/4 cup sucralose (Splenda)
- pinch of sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon nutmeg
- 1 1/4 cups evaporated skim milk
- 1/2 tablespoon vanilla extract
- fat-free whipped topping (optional)

Directions:
- Preheat oven to 300°F. Lightly spray 8 4-ounce ramekins with nonstick spray.
- In a medium bowl, lightly beat eggs and egg whites. Add the pumpkin and mix well. Blend in the sucralose, salt, cinnamon, evaporated milk, and vanilla. Fill each ramekin with 1/2 cup of the mixture. Place the ramekins in a baking dish and add enough warm water  to come 2/3 of the way up the cups.
- Bake 40 minutes or until knife inserted in center of the custard comes out clean. Remove from the oven.
- Serve warm or room temperature, and top with fat-free whipped topping, if desired.