Pumpkin Souffle

2 C canned pumpkin
2/3 C hot skim milk
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
4 egg whites, beaten stiff

Beat pumpkin with milk and spices until fluffy. Gently fold in egg whites. Pour into nonstick casserole. Bake at 400° for 35 minutes. Serve immediately.