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Pumpkin Custard

Yield
Servings
Prep time
1 1⁄2 hours
Course
Desserts
Food Allergies
Gluten-free
Source

Recipe adapted from Moosewood Restaurant Low-Fat Favorites, ©1996, Vegetable Kingdom

Description

Pumpkin pie, without the fuss--or fat--of the crust!

Ingredients

1 cnpumpkin puree (15-oz)
1 1⁄2 cmilk (rice, soy or dairy)
3 eggs
1⁄4 cpure maple syrup
1⁄2 cbrown sugar
1 tcinnamon
1⁄2 tnutmeg
1⁄2 tginger
  whipped cream (or non-dairy topping, optional)

Instructions

Preheat oven to 350°F. Whisk all ingredients until very smooth, or combine in a blender. Pour into eight buttered 6-oz custard cups or ramekins and bake for 45-60 minutes or until a knife comes out clean when inserted in center of cup. Top with a dollop of whipped cream or topping if desired.

Notes

This can also be baked in a buttered 1-quart baking dish, but may need additional baking time.