recipe ingredients
1 3/4 cups 2% milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 Tbsp. reduced calorie maple flavored syrup
1 tsp. cinnamon
1/4 tsp. ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 Tbsp. reduced calorie maple flavored syrup

recipe directions
Preheat oven to 350*F. Heat milk in a large, heavy saucepan until hot but not boiling, stirring constantly to prevent scorching. Mix pumpkin, brown sugar, 2 Tbsp. syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth. Beat in hot milk with wire whisk. Divide mixture evenly among 6 ungreased 10 ounce custard cups. Place cups in 9 x 13 pan and pour very hot water into pan to within 1 inch of tops of cups. Bake 30 to 35 minutes or until knife inserted in custard comes out clean. Cool on wire racks. Combine remaining ingredients over medium heat until raisins are plump and soft. Serve raisin mixture over custard.

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