1	15-ounce (450 g) can pumpkin puree

2	large eggs

4	large egg whites

2/3	cup (10 g) spoonable brown sugar substitute

1	tablespoon (9 g) cornstarch

2	12-ounce (300 ml) cans evaporated skim milk

1/2	tablespoon (22.5 ml) vanilla extract

1	teaspoon (5 ml) ground cinnamon

1/4	teaspoon (1.25 ml) ground ginger

1/4	teaspoon (1.25 ml) salt (optional)

ground nutmeg

1. Preheat oven to 350°F (180°C), Gas Mark 4. Place twelve 3/4 cup ( ml) custard cups in a large baking pan.
2. In a large bowl, whisk together the pumpkin puree, eggs, egg whites, brown sugar substitute, and cornstarch. Gradually whisk in evaporated milk. Stir in vanilla, cinnamon, ginger, and salt (if using). Whisk again to combine thoroughly.
3. Pour the mixture into the 12 custard cups, dividing equally. Sprinkle the top of each with a little nutmeg. Fill the baking pan with hot water to come halfway up the sides of the cups.
4. Bake for 50 minutes, until set and custards are lightly browned. Transfer custards to a wire rack to cool. Serve warm or cold.