Spicy Pumpkin Custard Dessert

1/3 cup sugar
2 tablespoons honey
1 1/2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 12 oz. can evaporated skim milk
1 16 oz. can canned pumpkin
1 large egg
2 large egg whites
8 tablespoons Cool Whip frozen light dessert topping


Combine first 8 ingredients in a electric mixing bowl; beat at low speed 
until smooth.

Ladle mixture into 8 (6 ounce) custard cups or ramekins. Place cups in 
baking dish; add hot water to a depth of 1 inch. Bake at 3250 for 1 hour or 
until set. 
 
Remove cups from pan; let cool. Serve at room temperature. Top each serving
with 1 tablespoon Cool Whip