Need recipe advice - Pumpkin Cups

[Dromond]

I have not made this recipe yet. I'm looking for input on how it may go wrong or could be improved. I modified a recipe for pumkin pie filling I found on the 'net and removed the crust.

The idea is to be a delicious treat that doesn't have a lot of calories, fat or sodium.

John's Pumpkin Cups

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated fat free milk
3 eggs*
3/4 cup Splenda (or 18 packets Splenda sweetener)
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon potassium salt

Beat pumpkin, evaporated milk and eggs in medium bowl; beat in remaining ingredients. Pour into muffin cups. Bake in preheated 400 degree F oven 35 to 40 minutes. Makes 8 servings.

Nutrition information per serving:

Calories: 85
Fat: 1.5 grams*
-Sat Fat: 0.5 grams*
-Trans Fat: 0 grams
Cholesterol: 80 mg*
Sodium: 75 mg
Potassium: 425 mg
Total Carbohydrates: 11 grams
-Dietary Fiber: 1 gram
-Sugars: 7 grams
Protein: 6 grams

Vitamin A: 128%
Vitamin C: 13%
Vitamin D: 9%
Riboflavin: 9%

Calcium: 11%
Iron: 3%

* Fat and cholesterol may be eliminated by using egg substitute

 

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