Pumpkin Praline Custards

Custards:

1-1/2 C. vanilla soy milk
3/4 C. canned pumpkin
2/3 C. sugar
1-1/2 t. cinnamon
1/2 t. ground nutmeg
1/2 t. vanilla
1/4 t. salt
2 large eggs
2 large egg whites
cooking spray

Praline:

1/4 C. sugar
2 T. water
1/4 C. chopped pecans

To prepare the custards, combine first 9 ingredients in a bowl, stir well with a whisk. Divide the mixture evenly among 6 (6 oz.) custard cups coated with cooking spray. Place cups in a 13x9" baking pan & add hot water to pan to a depth of 1". Bake at 325° for 50 minutes, or until a knife inserted in center comes out clean. Remove the custard cups from the pan, and cool completely on a wire rack. Cover & chill for at least 3 hours.

To prepare the praline, combine the sugar & water in a small skillet. Cook over medium-high heat for 4 minutes or until golden, stirring occasionally. Remove from heat & stir in pecans. Immediately scrape the mixture onto a baking sheet coated with cooking spray; spreading evenly. Cool completely before breaking into small pieces & sprinkling over custards. Yield: 6 servings

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