Source: dLife

Custard cups make great holders for this pumpkin pie topped with meringue.

Servings

1.5 cup canned solid pack pumpkin
1 cup evaporated milk
2 eggs
0.25 cup sweetener (sugar substitute)
1 tsp pumpkin pie spice
1.25 tsp vanilla extract , divided
3 kg egg whites
0.25 oz cream of tartar
2 oz honey (1/4 cup)

1 Preheat oven to 350°F.
2 In medium bowl, mix pumpkin, evaporated milk, eggs, sweetener, pumpkin pie spice, and 1 teaspoon vanilla.
3 Pour into 6 (6-ounce) custard cups or 6 (3/4-cup) soufflé dishes.
4 Place in shallow baking dish or pan. Pour boiling water around custard cups/soufflé dishes to depth of 1". Bake 25 minutes.
5 Remove custard cups from oven. Leave oven on.
6 In medium bowl, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla on high speed with electric mixer until soft peaks form. Slowly add honey, continuing to beat on high speed until stiff peaks form.
7 Spread egg white mixture on top of hot pumpkin mixture. Return to oven.
8 Bake 15 to 16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm.