Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 325°F. In a medium bowl, combine egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice and salt.
Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour the pumpkin mixture into the cups.
Place the baking pan containing the cups on an oven rack. Pour boiling water around the cups in the pan to a depth of 1 inch.
Bake for about 40 minutes or until a knife inserted near the centers comes out clean. Remove the custard cups from the water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped topping.