Pumpkin Custards in Ramekins
Intro: I was always the first one in line for my Grandma’s Pumpkin Pie. I love pumpkin pie. Actually, I love anything “pumpkin” period. It’s hard to justify a slice of pumpkin pie though after a heavy meal, so again, I wanted to come up with a healthier option that still feels and tastes like traditional pumpkin pie with every bite, without all the “extra” stuff our bodies don’t need. This is a dessert you can go back for seconds and still come out ahead.
Makes 6 servings
* 1 can (15oz) pureed pumpkin
* 2 tsp pumpkin pie spice
* 1 tbs roughly chopped crystallized ginger
* 1 cup egg white substitute
* 1 cup vanilla or unsweetened almond milk
* 2 tbs brown sugar/splenda substitute
* cooking spray
* 6 tbs sugar-free maple syrup for drizzling
Preheat oven to 350 degrees.
Spray six 8 oz. ramekins with cooking spray and set in a baking pan.
Pour enough water in the pan so that water comes up about halfway each ramekin.
Please all ingredients with the exception of ginger in a food processor and pulse until combined.
Fold in ginger.
Fill each ramekin until 2/3 full and bake for an hour or until centers are set. Check at 45 minutes by touching center of custard with spoon. If it sticks to the spoon, it needs a few more minutes.
Custard will firm as it cools.
Drizzle each pumpkin custard with one tbs sugar-free maple syrup.
* Calories 80
* Calories from Fat 4.5
* Total Fat 0.5g
* Saturated Fat 0g
* Cholesterol 0mg
* Sodium 99.79mg
* Total Carbohydrate 12.96g
* Dietary Fiber 3.29g
* Sugars 6.5g
* Protein 1.42g