Ingredients

safflower oil -- to coat custard cups , 1 cup nonfat milk , 1 tablespoon arrowroot powder , 2 tablespoons molasses , 1 cup canned or cooked fresh pumpkin puree , 2 tablespoons cinnamon , 1/2 teaspoon ground cloves , 1 teaspoon ground cardamom , 2 teaspoons grated gingerroot , 1 teaspoon nutmeg , 1/2 cup maple syrup , 2 tablespoons grated orange rind , 1/4 cup orange juice , 2 eggs , nonfat plain yogurt -- for garnish

Method

1. Preheat oven to 350 degrees F. Lightly oil 8 custard cups. , 2. In a large bowl combine milk, arrowroot, and molasses, and whisk until well blended. Add pumpkin, cinnamon, cloves, cardamom, gingerroot, nutmeg, maple syrup, orange rind, and orange juice. , 3. Separate eggs. Add yolks to pumpkin mixture. In a small bowl beat egg whites until stiff peaks form. Fold into pumpkin mixture. , 4. Pour into prepared custard cups. Place in a shallow baking pan. Add hot water to one half the height of pan. Bake until firm (about 40 minutes). Let cool slightly and serve garnished with yogurt.