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Ingredients

6 cups milk ; low fat
4 1/2 cups sugar ; divided
1 1/2 cups pumpkin ; pureed
12 egg(s) ; lightly beaten
6 tablespoons vanilla extract
1 1/2 teaspoons nutmeg
3/4 tablespoon ginger
4 1/2 teaspoons cinnamon
1 1/2 cups water

Preparation:

Combine the water and sugar in a heavy saucepan. Cook over medium heat. After the sugar has dissolved, cook until it is a deep caramel color, swirling the pan. Divide the caramel among 6 dessert cups, and allow to cool.

Preheat an oven to 350F (175C). Combine the spices, the remaining sugar, the eggs, vanilla and milk in a bowl. Pour into the dessert cups. Place cups in a baking pan, and cover each with foil. Bake for 40 to 50 minutes.

Remove from pan and allow to cool. Chill for 4 to 24 hours. When ready to serve, run a knife around the edges and invert onto serving plates.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 299.4
Total Sugars: 50.9g
Carb.: 56.6g
Fiber: 0.4g
Total Fats: 4.6g
Cholesterol: 130.6mg
Protein: 7.1g
Sodium: 91mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA