1/3 C. Sugar
2 T. honey
1 1/2 tsp. ground cinnamon
1 tsp. ground allspice
2 eggs
12 oz. evaporated skimmed milk (1 can)
16 oz. mashed cooked pumpkin (1 can)
1/2 C. 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 1/2 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°F for 1 hour or until set. Top each serving with 1 T. whipped topping. Serve at room temperature.

Yield: 8 servings
Serving Size: 1 Ramekin + 1 T. Topping

Calories: 131
Fat: 2g
Fiber: 1g