Tuesday, November 11, 2008

Pumpkin Custard

Easy to prepare and bring to any party. You get the warmth and comfort with a delightful texture that will remind you of pumpkin pie and holiday cheer. Yes PLEASE!

1 1/2 cups pumpkin puree solid packed*
1 cup evaporated skim milk
3/4 cup liquid egg substitute such as egg beaters
2 T real maple syrup
1 t maple flavor
1 t vanilla extract
1 t pumpkin pie spice

Preheat oven to 350 degrees. Whip all ingredients together until smooth and creamy in texture. Place 1 cup of uncooked custard into 6 separate ramekin dishes.
Place dishes on a cookie sheet and bake in the center of the oven for 30 minutes. The custard will jiggle when you shake the cookie sheet; PERFECT! Cool it on a wire rack for 15 minutes and the custard will set and the family will gather wondering when they can eat it all up.
Dollop each with 2 T whipped cream and serve or chill safely for up to 3 days in the fridge.

Each 1 cup serving is:
114 calories
3 gram of fat
16 grams carbohydrates
8 grams protein

*do not use pumpkin pie filling.
For more recipes like this please check out our book Squeaky Gourmet at your local bookstore. If your store does not carry the book on the shelf let them know you want it!

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