Pumpkin Custard
DessertsFriday September 30, 2011
These mini crustless pumpkin pies save you about 200 calories per serving without the crust, but you don't sacrifice any flavour! The individual servings make a great dessert for entertaining.
Ingredients
2 slightly beaten egg whites
1 cup canned pumpkin
3/4 cup evaporated skim milk
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground allspice
Dash salt
Light whipped dessert topping (optional)
Instructions
In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.
Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in a baking pan to a depth of 1 inch.
Bake in a 325-degree oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Serve custards warm or refrigerate until thoroughly chilled. If desired, garnish with whipped dessert topping.
Notes
Makes 4 servings.
Count each custard as 1 protein (group 6) and 1 restricted vegetable (group 2).
