1/3 cup sugar
2 tablespoons honey
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
12 oz. can evaporated skim milk
16 oz. can mashed cooked pumpkin
1/2 cup thawed reduced-calorie frozen whipped topping
1) Combine everything but whipped topping in a large bowl; beat at low speed with an electric mixer until smooth.
2) Spoon 1/2 cup pumpkin mixture into each of 8 (6 oz.) 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 (for 1 hour or until set). Remove ramekins from pans; let cool. Serve at room temperature. Top each serving with 1 tablespoon whipped topping.
Each serving = 130 calories, 2.1 gm fat, 71 mg sodium, 55 mg cholesterol
Exchanges = 1 1/2 Starch