Recipe by Sharon123
A perfect ending for a Caribbean or West African meal or for a New England harvest supper!
Top Review by Caryn Gale
I made this with some fresh pumpkin that I cooked and pureed. I then poured the whole thing into a round pie pan and baked it. It was like crustless pumpkin pie. I called it pumpkin kugel and served it right along with the main course. I did not bother with the apples, and used soy milk and the brown sugar. It was great hot and I was eating the leftovers cold the next morning. I really liked this.
- 473.18 ml cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
- 354.88 ml evaporated skim milk (12 ounce can)
- 2 eggs
- 3 egg whites
- 177.44 ml pure maple syrup or 177.44 ml brown sugar
- 4.92 ml ground cinnamon
- 2.46 ml ground nutmeg
- 2.46 ml ground ginger
- fresh apple, slices (optional)
Directions See How It's Made
- Preheat the oven to 350*.
- Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
- Arrange the cups in a shallow, flat-bottomed baking pan.
- Whirl all of the ingredients except the apple slices in a blender until smooth.
- Pour the custared into the baking cups.
- Pour boiling water into the baking pan to about a 2-inch depth.
- Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
- Remove the cups from the hot water and cool at room temperature, then refrigerate.
- Serve chilled, garnished with fresh apple slices, if desired.