Pumpkin Pie Custard

• 1/2 cup skim milk  (I would use whole - or half and half)
•  1 whole egg
•  1 1/2 egg whites (strange - I'd use two eggs)
•  2 1/2 tablespoons granulated sugar (sugar substitute - 2 T granular and 1/4 tsp stevia should work)
•  1 heaping teaspoon cinnamon
•  1/4 teaspoon ground ginger
•  1/4 teaspoon ground nutmeg
•  1 teaspoon vanilla extract
•  1/8 teaspoon salt
•  1/2 cup pureed pumpkin
•  3 tablespoons pure maple syrup, divided (optional - if you want to cut the carbs)

1. Preheat oven to 325 degrees. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. 
2. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins.
3. Place ramekins into baking dish and fill with boiling hot water until 1/4 of the side of the ramekins are covered.
4. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in refrigerator. These tasted delicious cold or heated slightly in the microwave!
5. I completely disagree with the amount of time these would need - and I would not cook them until there was no more wiggle. I'd use the knife test - it should be clean when pierced half way between center and edge of ramekin. The center will finish cooking after you take it out. Or if you want to be cautious - bake til knife inserted in center comes out clean. *Jiggle* is so subjective. There is jiggle when you slosh around a liquid - but there can be a tiny bit of jiggle left in a custard that is cooked - yet still silky smooth and not turned to rubber.

It says 3 servings - but does not say what size ramekins. You could always make it in one dish. If you go with 3 ramekins, you'll have to guess what size and adjust cooking time. The time will vary depending on how deep the liquid is in the ramekin.

If you want to see directions - here is the link.

https://www.abeautifulplate.com/great-comfort-food/