Pumpkin Custard

Ingredients:

• 1/2 cup(s) dark brown sugar
• 1/4 tsp ground cloves
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp cornstarch
• 1/8 tsp table salt
• 1 1/2 cup(s) canned pumpkin, puree
• 1 1/2 cup(s) fat free evaporated milk
• 1/2 cup(s) fat free egg substitute
• 1 tsp vanilla extract

Directions:

1. Whisk together brown sugar, spices, cornstarch and salt in a large bowl.
2. Whisk together pumpkin, evaporated milk, egg substitute and vanilla in a medium bowl.
3. Gradually whisk wet ingredients into dry ingredients.
4. Pour filling into ramekins.
5. Bake until set, about 50 minutes.
6. Cool completely.