|Eggs||2 , lightly beaten|
|Honey||1⁄4 Cup (4 tbs)|
|Date sugar||2 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground cloves||1 Pinch|
|Ground nutmeg/1 teaspoon freshly grated nutmeg||1 Pinch, freshly grated|
|Dried skim milk powder||1 Tablespoon|
|Canned unsweetened pumpkin puree||14 Ounce (1 Can)|
|Half and half||1 Cup (16 tbs)|
|Spa cream||1 Cup (16 tbs) (Made Without Sweetener)|
Preheat the oven to 325° F.for smaller molds or 300° F.for one large dish.
Butter eight 1/2-cup souffle molds or a 1 quart souffle dish.
Whisk the eggs in a mixing bowl, add the honey, Equal, spices, and dry milk, and mix well.
Add the pumpkin and half-and-half and whisk until completely blended.
Pour into the molds.
Place the molds in a baking pan at least 1 1/2 or 2 inches deep.
Pour enough very hot tap water into the baking pan to reach halfway up the molds.
Bake the smaller molds for 40 to 50 minutes, the 1 quart dish for 1 1/4 hours.
Remove the molds from the baking pan and let cool to room temperature.