Pumpkin Custard Healthy Style

Submitted by Chef #481745

"Pumpkin custard with no sugar"

 

• Ready In: 1hr
• Ingredients: 8
• Yields: 1 slice
• Serves: 8

ingredients

• 2 cups cooked pumpkin (16 ounce can, Be sure it's an unsweetened puree, not pumpkin pie filling!)
• 1 1⁄2 cups evaporated skim milk (12 ounce can)
• 2 eggs
• 3 egg whites
• 3⁄4 cup stevia artificial sweetener
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground ginger

directions

1. Preheat the oven to 350*.
2. Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
3. Arrange the cups in a shallow, flat-bottomed baking pan.
4. Whirl all of the ingredients in a blender until smooth.
5. Pour the custared into the baking cups.
6. Pour boiling water into the baking pan to about a 2-inch depth.
7. Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
8. Remove the cups from the hot water and cool at room temperature, then refrigerate.