In a medium mixing bowl beat egg whites till foamy. Stir in canned pumpkin,
evaporated skim milk, sugar, cinnamon, ginger and allspice.
Place four 6-ounce custard cups in a shallow baking pan. Pour pumpkin
mixture into cups.
Place the baking pan containing cups on oven rack. Pour boiling water
around custard cups in baking pan to a depth of 1 inch.
Bake in a 325 degree oven for 35 to 40 minutes or until a knife inserted
near the centers comes out clean. Remove custard cups from water. Serve
warm or chilled. If desired, garnish with a fat free whipped topping.
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NOTES : This is a very low fat dessert that is rich in carbohydrates,
protein and vitamins.
