Yield: 8 Servings
|1½ teaspoon||Ground cinnamon|
|1 teaspoon||Ground allspice|
|12 ounces||Evaporated skimmed milk, (1 can)|
|16 ounces||Mashed cooked pumpkin, (1 can)|
|½ cup||Reduced-calorie frozen whipped topping, thawed|
Combine first 7 ingredients in a large bowl; beat at low speed of an electric mixer until smooth.
Spoon ½ cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups.
Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until set.
Remove ramekins from pans; let cool. Yield: 8 servings.
Per serving: 153 Calories; 6g Fat (33% calories from fat); 5g Protein; 21g Carbohydrate; 63mg Cholesterol; 68mg Sodium Serving Ideas : Serve at room temperature.
NOTES : Top each serving with 1 tablespoon whipped topping.
Recipe by: Cooking Light, Jan/Feb 1994, page 73 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.