Pumpkin Custard

1 3/4 cups low fat milk
1/2 cup canned pumpkin
1/3 cup packed brown sugar
2 Tbsp. reduced calories maple flavored syrup
1 tsp. ground cinnamon
1/4 tsp. ground ginger
2 eggs
4 egg whites
1/3 cup raisins
1/2 cup water
2 Tbsp. reduced calorie maple flavored syrup

Heat oven to 350�F.

Heat milk in heavy 1 qt. saucepan until hot but not boiling.

Mix pumpkin, brown sugar, 2 Tbsp. syrup, the cinnamon, ginger, eggs and egg whites in large bowl until smooth. Beat in hot milk.

Divide evenly among 6 ungreased 10-oz. custard cups. Place cups in rectangular pan, on oven rack. Pour very hot water into pan to within 1-in. of tops of cups.

Bake 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean; cool.

Cook remaining ingredients over medium heat until raisins are soft. Serve over custard.

6 servings