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Post date: Nov 24, 2014 5:36:54 PM
Ingredients
cooking spray
2 cups canned solid pack pumpkin
1-1/2 cups evaporated milk
2 eggs
3 egg whites
4 oz sugar-free maple syrup (or brown sugar substitute)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
2 cups water
3/4 cup heavy whipping cream (optional)
Directions
1. Preheat oven to 350°F.
2. Lightly coat eight, 6-ounce baking cups with cooking spray and arrange in shallow, flat-bottomed baking pan.
3. In small saucepan, bring water to boil.
4. In food processor, blend pumpkin, evaporated milk, eggs, egg whites, syrup, cinnamon, nutmeg, and ginger until smooth.
5. Ladle mixture into baking cups.
6. Pour 2" of boiling water into baking pan around custard cups.
7. Bake 45 to 60 minutes, until toothpick inserted in center comes out clean.
8. Remove cups from hot water and cool to room temperature.
9. Refrigerate until chilled, garnished with whipped cream, if desired, and serve.
Additional Information
Be sure to use unsweetened pumpkin, not pumpkin pie filling.
Makes 8 servings
Calories 125.1
Total Carbs 13.5 g
Dietary Fiber 2.8 g
Sugars 6.7 g
Total Fat 5.4 g
Saturated Fat 2.8 g
Unsaturated Fat 2.7 g
Potassium 202.5 mg
Protein 7.1 g
Sodium 126.2 mg
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