Diebetic Pumpkin Custard

I have neglected the diabetics lately, so I thought I need to give them a Thanksgiving Recipe today
The rest of you can make this too. It is very good. Did you know that cinnamon not only makes them delicious, but helps with blood- sugar control?

2 eggs
2 egg whites
1/2 cup sugar
1 tablespoon aqave syrup
3/4 cup canned pure pumpkin puree
1 1/2 teaspoons cinnamon
1/2 teaspoon ground nutmeg ( I prefer fresh ground)
1/4 teaspoon salt
1/8 teaspoon ground clove (or allspice)
1/2 teaspoon vanilla extract
1 1/2 cup vanilla soy milk
low-calorie whipped topping

Preheat a 12" dutch oven to 350°f. Place folded paper towels on the bottom, and about 1/2 " water. This will keep custard cups from jumping when boiling. Put a pot of water on to boil for the water bath. In a large mixing bowl, mix eggs, egg whites, sugar, and agave. Mix until smooth. Add pumpkin puree, cinnamon, nutmeg, clove, salt, and vanilla. Whisk until blinded, then gently whisk in soy milk. Pour mixture into 6, 6oz. custard cups. Skim foam from tops of custard. Place the cups on the wet towel in oven. Pour boiling water into oven, slowly, keeping from getting in the custard. Bring water half way up the cups. Cover oven and place 16 charcoals on top, and 8 on the bottom. After water starts to boil, remove 2 or 3 charcoals from top, to bring to a simmer. Bake 50 to 55 minutes, until custard sets. Place custard cups on a rack and let cool. Cover and refrigerate about 1 hour. Serve with a dollop of whipped topping on each.

Calories 171
Fat 3g.
Cholesterol 74mg.
Sodium 160mg
Carbohydrate 30g.
Fiber 3g.
protein 6g.