Spicy Pumpkin Custards

6 to 8 servings  

• 1/3 cup sugar
• 2 Tablespoons honey
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 12 oz. can evaporated skim milk
• 1 16 oz. can canned pumpkin
     (NOT PUMPKIN MIX)
• 1 large egg
• 2 large egg whites
• 8 Tablespoons Cool Whip
     frozen light topping

Preheat oven to 325°.

Combine first 8 ingredients in a electric mixing bowl; beat at low speed (Fold-Kneaded setting on my Sunbeam Mixmaster) until smooth.

Ladle mixture into 6-8 (6 ounce) custard cups or ramekins. Place cups in baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until set.

Remove cups from pan; let cool. Serve at room temperature or chilled. Top each serving with 1 Tablespoon Cool Whip.

Bon appetit!