Source: Everyday Eating

Without a crust, these single-serve treats are delightfully easy to make and lower in calories too!

Servings

0.75 cup sugar
1 tsp ground cinnamon
0.5 tsp ground ginger
0.5 tsp salt
0.25 tsp ground cloves
2 eggs
15 oz canned solid pack pumpkin
12 floz evaporated skim milk

1 Preheat oven to 300 degrees F.
2 Mix sugar, cinnamon, ginger, salt, and cloves in small bowl. In a separate large bowl, beat the eggs. Stir in pumpkin and sugar-spice mixture.
3 Gradually stir in evaporated milk. Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
4 Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

The filling can be made ahead and frozen for up to one month.