Side Pannel
Spicy Pumpkin Custards
Ingredients List
- 1/3 c Sugar
- 2 tb Honey
- 1 1/2 ts Ground cinnamon
- 1 ts Ground allspice
- 2 Eggs
- 12 oz Evaporated skimmed milk, (1
- -can)
- 16 oz Mashed cooked pumpkin, (1
- -can)
- 1/2 c Reduced-calorie frozen
- -whipped topping, thawed
Directions
Combine first 7 ingredients in a large bowl; beat at low speed of an
electric mixer until smooth.
Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard
cups.
Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to
each pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until set.
Remove ramekins from pans; let cool. Yield: 8 servings.
Per serving: 153 Calories; 6g Fat (33% calories from fat); 5g Protein; 21g
Carbohydrate; 63mg Cholesterol; 68mg Sodium
Serving Ideas : Serve at room temperature.
NOTES : Top each serving with 1 tablespoon whipped topping.
electric mixer until smooth.
Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard
cups.
Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to
each pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until set.
Remove ramekins from pans; let cool. Yield: 8 servings.
Per serving: 153 Calories; 6g Fat (33% calories from fat); 5g Protein; 21g
Carbohydrate; 63mg Cholesterol; 68mg Sodium
Serving Ideas : Serve at room temperature.
NOTES : Top each serving with 1 tablespoon whipped topping.
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