Praline Caramel Pumpkin Custard

1 cup sugar

1 tablespoon cornstarch

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1/4 teaspoon allspice

1/8 teaspoon salt

3/4 cup fat free half and half

1/2 cup skim milk

1 16-oz. can pumpkin puree (approximately 2 cups)

4 egg whites

1/8 teaspoon cream of tartar

Praline Caramel Topping (see below)

1/2 cup fat free caramel topping

Fat free whipped cream topping - optional

In a large bowl, mix sugar together with cornstarch. Add next ten ingredients to sugar and cornstarch mixture; set aside.

In a smaller bowl, lightly beat egg whites together with cream of tartar.

3.Add pumpkin and egg whites to other ingredients. Mix all ingredients together until well blended.

Pour mixture into a 1 � to 2-quart round casserole or souffl� dish and bake at 375� F. for 1hour and 10 minutes or until a knife inserted near center comes out clean. Remove from oven cool 15 minutes then top with pralines and drizzle with caramel topping.

After custard has cooled to room temperature, cover and chill until ready to serve with or without whipped cream topping

PRALINE TOPPING

1/2 cup sugar

1/3 cup coarsely chopped almonds

1 tablespoon light whipped butter

Combine sugar, nuts and butter in heavy saucepan place over medium heat. Caramelize sugar and nuts stirring occasionally to brake up crystals until sugar melts and turns golden brown (about 10 minutes.)

Spray a sheet of foil or parchment with butter or regular cooking spray. Pour hot nut mixture out onto a prepared surface. Allow to cool completely, then brake any large pieces into smaller pieces. Set aside until ready to top custard.