Chocolate Chip Pumpkin Custards

These are my new fall favorite. They take about three minutes to throw together, half an hour to cook, and taste like the inside of a pumpkin pie but even better, thanks to the addition of the mini chocolate chips. They're around 70 calories each, depending on the type of milk (I think fat-free works fine) and sugar (I use real sugar, but you can certainly replace it with artificial) you use, and the amount of chocolate you add. I don't know that I'd make these for company (go for the whole pie!) but they're a perfect, entirely guilt-free treat to whip up with whatever extra pumpkin you happen to have around. I also love that they're in single servings - I'm far less likely to eat eight of these than I am to eat half a pumpkin pie!

Ingredients:
1 cup pure pumpkin puree (I use Libby's)
3/4 cup fat-free evaporated milk
2 egg whites
3 tbsp sugar
2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ginger
1/4 cup mini semisweet chocolate chips (optional)

Directions:
Preheat oven to 350 degrees
Combine all ingredients and stir until smooth
Divide batter into four small ramekins
Place ramekins into a larger baking dish, filled about a quarter of an inch deep with warm water
Bake 30-35 minutes, or until just set on top (will solidify more as they cool)

4 servings (about 70 cal/serving)


* I'm not sure what the definition of a 'custard' is, but I'm pretty sure it isn't this. If you can come up with a better description (pudding? gooey deliciousness?) let me know!