Preheat oven to 350 degrees

In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.

Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.

Fill the baking pan with about 1 -2 cups of water to create a water bath. This will help the custards bake more evenly.

Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until right before serving.

Top each custard with 1/2 tsp of fine sugar.

Place under broiler or Using a torch, melt the sugar and form a crispy top.

Allow to cool and serve.

Garnish with whipped topping if desired.