• 16 foil baking cups
• 3/4 cup sugar
• 1 tablespoon cornstarch
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon salt
• 2 large egg whites
• 1 can (15 oz.) pure pumpkin
• 1 can (12 fl. oz.) fat free evaporated milk
• 1 cup light whipped topping
• 12 cinnamon Teddy Grahams, crumbled
Preheat oven to 350ºF. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon ¼ cup of mixture into each prepared cup.
Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and cinnamon crumbs.
Nutrition Facts per Serving: 1o0 calories, 1g fat, 0g saturated fat, 0mg cholesterol, 135mg sodium, 20g carbohydrates, 1g fiber, 3g protein