Light Pumpkin Custard

3 cups skim milk
1½ cups canned pumpkin
1 cup brown sugar
2 Tbsp. low sugar/low cal maple syrup
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 egg
6 egg whites (OR 3 eggs)

1. Preheat oven to 350°F.

2. Heat milk in saucepan until hot, but not boiling.

3. In large bowl, mix pumpkin, brown sugar, syrup, cinnamon, and pumpkin pie
spice. Beat in egg and egg whites until smooth. Stir in hot milk, a little
at a time.

4. Pour into un-greased custard cups and place in a second pan. Fill that second
pan with hot water, until about 1" from the top. Bake for approximately
45 minutes, or until a tip inserted in center comes out clean.

5. Let cool and serve.