Pumpkin is a great, cheap, underused source of beta-carotene. Forgo the high-fat crust of a pumpkin pie and enjoy this scrumptious, easily prepared dessert. If you’re using canned pumpkin, be sure that it’s an unsweetened puree, not pumpkin pie filling.
Pumpkin Custard
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 2 cups cooked pumpkin (16-ounce can)
- 1½cups evaporated skimmed milk (12-ounce can)
- 2 eggs
- 3 egg whites
- ¾ cup pure maple syrup or brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- fresh apple slices (optional)
Instructions
- Preheat the oven to 350°.
- Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
- Arrange the cups in a shallow, flat-bottomed baking pan.
- Whirl all of the ingredients except the apple slices in a blender until smooth.
- Pour the custard into the baking cups.
- Pour boiling water into the baking pan to about a 2-inch depth.
- Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
- Remove the cups from the hot water and cool at room temperature, then refrigerate.
- Serve chilled, garnished with fresh apple slices, if desired.
Notes
PER 6-OZ SERVING: 152 CALORIES, 7.4 G PROTEIN, 2.1 G FAT, 27 1 G CARBOHYDRATES, 7 G SATURATED FATTY ACIDS, .3 G POLYUNSATURATED FATTY ACIDS, .7 G MONOUNSATURATED FATTY ACIDS, 68 MG CHOLESTEROL, 231 MG SODIUM, .7 G TOTAL DIETARY FIBER
Do you think this can be made vegan?
Hi Ashley,
Probably better to start with a different recipe. I Googled Vegan Pumpkin Custard, and found several matches, some with coconut milk. check out this link. The picture looks yummy.
http://foodfitnessfreshair.com/2010/11/23/vegan-pumpkin-custard/
Laura