Spiced Pumpkin Custard
‐Canola oil cooking spray
‐3/4 cup Splenda
‐1/2 tsp table salt
‐1 tsp cinnamon, ground
‐1/4 tsp cloves, ground
‐1/2 tsp ginger, ground
‐3 large eggs
‐1‐15oz can 100% pure pumpkin (not pie filling)
1‐12oz can evaporated low fat milk (no sweetened condensed milk)
‐Preheat oven to 325°F.
‐Lightly spray 8‐1/2 cup ramekins or custard cups with canola oil spray and lace in a large roasting pan.
‐Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk.
‐Ladle the filling into the prepared ramekins. Pour very hot water into the roasting pan to come about halfway up the sides of the ramekins.
‐Bake for 25‐30 minutes, or until a thin knife inserted near the center of the custard comes out clean. Carefully remove the ramekins from the hot water.
‐Serve warm or chilled.
Information (8 – 4 oz servings)
Carbohydrates‐ 8 grams;
Protein‐ 6 grams;
Fat‐ 3 grams