Mini Pumpkin Custards

mini pumpkin custards

These little treats are a great substitute for pumpkin pie – and with only 150 calories, 1.5 grams of fat and 6 grams of protein – you don’t have to save them for a special meal like Thanksgiving.

adapted from Very Best Baking

Ingredients:

3/4 cup granulated sugar

1 tablespoon dark brown sugar

1/2 teaspoon ground ginger

1/8 teaspoon freshly ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

2 large eggs

1 can (15 ounces) pure pumpkin

1 can (12 ounces) Evaporated Fat Free Milk

Preheat oven to 300 degrees. Mix sugars, ginger, nutmeg, cinnamon and cloves and salt in small bowl. Beat eggs in large bowl. Stir in pumpkin and dry ingredients. Gradually stir in evaporated milk. Pour evenly into 6 ounce ramekins and place on baking sheet. Bake for 40-50 minutes or until soft-set (knife inserted into ramekin comes out almost clean). Cool on wire rack for two hours. Serve immediately or refrigerate until ready to serve. Top with a dollop of whipped cream and a drizzle of caramel, if desired. pumpkincustards

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