Zesty Pumpkin Custards

2 tablespoons sugar
1 tablespoon honey
¾ teaspoon ground cinnamon
½ teaspoon ground allspice 
1 egg
6 ounces evaporated skim milk  
8 ounces canned cooked pumpkin
¼ cup reduced-calorie frozen whipped topping, thawed

Preheat oven to 325°F. Combine sugar, honey, cinnamon, allspice, egg, milk, and pumpkin in a large bowl. Using an electric mixer, beat at low speed until smooth. Spoon ½ cup of the mixture into each of four 6-ounce ramekins or custard cups. Place the ramekins in a 9-inch square baking pan; add hot water to the pan to a depth of 1 inch. Bake for 1 hour, or until set. Remove ramekins from pan and allow to cool. Top each serving with 1 tablespoon whipped topping.
Makes 4 servings.