Notes:

You will need:

• 1 1/2 cups sugar
• 2 cups lowfat milk
• 1/2 cup pureed, cooked pumpkin
• 4 eggs, lightly beaten
• 2 Tbsp vanilla extract
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground gingerroot

Procedure:

In a heavy saucepan, combine 1 cup of the sugar and 1/2 cup water. Cook over medium heat. Once sugar has dissolved, swirl the pan and cook until it is a deep caramel color. Quickly divide the caramel among 6 dessert cups. Cool.

Preheat oven to 350 degrees. Combine milk, pumpkin, remaining sugar, and spices. Pour into dessert cups. Place in a baking pan; cover each with a piece of foil. Pour hot water into the pan so water is halfway up the cups. Bake for 45 to 50 minutes. Remove from the baking pan and let cool. Chill 4 to 24 hours. Run a knife around the sides; invert onto plates.

Serves 6