Pumpkin Custard

Serving size:
 8 Servings

Ingredients

    • 1 cn
    • pumpkin puree (15-oz)
    • 1 1⁄2 c
    • milk (rice, soy or dairy)
    • 3
    • eggs
    • 1⁄4 c
    • pure maple syrup
    • 1⁄2 c
    • brown sugar
    • 1 t
    • cinnamon
    • 1⁄2 t
    • nutmeg
    • 1⁄2 t
    • ginger
    •  
    • whipped cream (or non-dairy topping, optional)
Prep
1 hour, 30 minutes
Ready in
1 hour, 30 minutes

Description

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

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

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.

Course: 

Food Allergies: