Preheat oven to 350ºF (175ºC). 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 1/4 to 1/3 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 gingersnap crumbs.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	143.08 Kcal (599 kJ)
Calories from fat	13.71 Kcal
		% Daily Value*
Total Fat	1.52g	2%
Cholesterol	1.5mg	1%
Sodium	222.9mg	9%
Potassium	74.31mg	2%
Total Carbs	31.13g	10%
Sugars	22.97g	92%
Dietary Fiber	0.43g	2%
Protein	2.12g	4%
Vitamin C	0.3mg	1%
Iron	0.7mg	4%
Calcium	32.6mg	3%

Amount Per 100 g
Calories	256.47 Kcal (1074 kJ)
Calories from fat	24.57 Kcal
		% Daily Value*
Total Fat	2.73g	2%
Cholesterol	2.69mg	1%
Sodium	399.55mg	9%
Potassium	133.19mg	2%
Total Carbs	55.8g	10%
Sugars	41.18g	92%
Dietary Fiber	0.77g	2%
Protein	3.8g	4%
Vitamin C	0.6mg	1%
Iron	1.2mg	4%
Calcium	58.4mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.9

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
low cholesterol

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