Pumpkin Crème Brûlée

Preheat oven to 300° F. Coat six 6-ounce custard cups with nonstick cooking spray. Place cups in 13 x 9-inch baking pan.

Place evaporated milk, pumpkin, 3 tablespoons sugar, vanilla extract, cinnamon and salt in blender container; cover. Process until smooth, about 1 minute. Add eggs and egg whites to blender; process just until smooth. Pour mixture into prepared cups. Fill pan with hot water to 1-inch depth.

Bake for 65 to 70 minutes or until gently set in center. Remove to wire rack to cool slightly. Refrigerate for several hours or overnight.

Preheat broiler. Sprinkle each crème brûlée with remaining sugar. Place on jelly-roll pan. Broil for 1 to 2 minutes, rotating pan once, until sugar is melted and caramelized. Refrigerate for 5 to 10 minutes or until topping hardens.