Pumpkin Custards
Recipe from
Better Homes and Gardens
Count your Thanksgiving blessings with these low-calorie petite crustless pumpkin pies. Serve these individual portions as your surprise to guests.
Servings:
Makes 4 servings.
Prep Time:
15 mins
Total Time:
55 mins
Ingredients
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2egg whites, slightly beatensee savings
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1 cupcanned pumpkinsee savings
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3/4 cupevaporated fat-free milksee savings
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3 tablespoonssugarsee savings
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1/2 teaspoonground cinnamonsee savings
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1/8 teaspoonground gingersee savings
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1/8 teaspoonground allspicesee savings
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Dashsaltsee savings
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Frozen light whipped dessert topping, thawed (optional)see savings
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Directions
1.
In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
2.
Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.
3.
Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
4.
Bake in a 325 degree F. oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping. Makes 4 servings.
Make Ahead Tip
Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.
Good Food, Good Health Eating Plan Exchanges
1 fat/sugar.
Nutrition information
Per serving: Calories 81, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 89 mg, Carbohydrate 17 g, Fiber 2 g, Protein 4 g. Daily Values: Vitamin A 138%, Vitamin C 5%, Calcium 8%, Iron 6%. Exchanges: Other Carbohydrate 1.
Percent Daily Values are based on a 2,000 calorie diet
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