Abby's Pumpkin Pie Crustless Custard |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Instead of pumpkin pie, try this flavorful yet light and low fat dessert. If you don't have enough ramekins or custard cups you can bake this in most coffee cups. Ingredients:
2 cups canned pumpkin |
1 (12 ounce) can evaporated milk |
8 egg whites |
1/2 cup skim milk |
3/4 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
1/4 teaspoon salt |
fat-free whipped topping |
Directions:
1. In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
2. Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.
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