*Pumpkin Puddings*
Serves 6 Fiddling around trying to come up with a suitable substitute for Pumpkin pie with Thanksgiving coming up. Must have pumpkin pie. Can't have pumpkin pie. Diabetic and diet friendly, coming in at roughly 77 calories per pudding, with 12g of carbs and negligible fat. In the UK you can find tinned pumpkin at Tesco. These are delicious and light. 1 (425g) (14 oz) tin of solid pack pumpkin (NOT pumpkin pie filling!) the finely grated zest and juice of 1 large orange 1 tsp ground cinnamon 1/8 tsp ground cloves 1/2 tsp ground ginger few drops vanilla 2 TBS pure maple syrup 150ml semi skimmed milk (scant 2/3 cup or 10 TBS) 1 large free range egg, separated To decorate: 1 tsp of icing sugar, sifted together with 1/4 tsp ground cinnamon If you are really feeling decadent you can top with a small squirt of whipped cream (unsweetened) Preheat the oven to 180*C/350*F/ gas mark 4. Place six 175ml (3/4 cup) glass ramekins into a deep baking dish. Set aside. Whisk together all of the ingredients with the exception of the egg white until smooth. Beat the egg white with scrupulously clean egg beaters until thick. Fold the beaten egg white into the pumpkin mixture. Soon into the ramekins in the baking dish, dividing it equally amongst them and smoothing the top when done. Boil the kettle and add boiling water to come halfway up the sides of the ramekins. Bake for 20 to 25 minutes until gently set and warmed through. (It should still wobble a bit) Serve warm sprinkled with the sugar. |
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