Rich Pumpkin Custard

This recipe comes from Taste of Home.  My MIL made these one Thanksgiving for those who don't like pie crusts.  These were delicious!

Ingredients:
3 egg whites, lightly beaten
2/3 C sugar
1 tsp ground cinnamon, or to taste (I always add more)
1/2 tsp salt
1/2 tsp ground ginger, or to taste
1/4 tsp ground nutmeg
Dash ground cloves
Allspice, to taste
1 Can (15 oz) solid pack pumpkin
1 tsp pure vanilla extract
1 can (12 oz) fat-free evaporated milk

Directions:
In large bowl, beat the egg whites, sugar, and spices.  Add pumpkin and vanilla, mix well.  Gradually beat in milk.  Pour into six ungreased custard cups. 

Place cups in a 13 x 9 baking pan.  Add 1" of water to the pan.  Bake at 325 degrees for 50-60 minutes, or until knife inserted near the center comes out clean.  Serve warm or chilled.

So good with Cool Whip on top!

These are 4 WW points + per serving.