Diabetic Living Ginger Chocolate Crunch Topped Crustless Pumpkin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 20 |
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From Diabetic Living's Holiday Diabetic Recipes 2011. Posting for safe keeping. Ingredients:
1 (15 ounce) can pumpkin |
1/3 cup splenda sugar substitute, equivalent to 1/3 cup sugar |
2 tablespoons honey or 2 tablespoons pure maple syrup |
1 1/2 teaspoons pumpkin pie spice |
1/2 cup egg beaters egg substitute, thawed (or 2 eggs, lightly beaten) |
1 teaspoon vanilla |
3/4 cup fat-free evaporated milk |
8 gingersnaps |
2 ounces bittersweet chocolate (60 to 70% cacao) |
2 teaspoons crystallized ginger, finely chopped |
Directions:
1. Preheat oven to 350 degrees F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
3. Ginger-Chocolate Crunch - Top chilled pumpkin mixture with broken gingersnaps. Then top evenly with dark or bittersweet chocolate (60 to 70% cacao), chopped; and finely chopped crystallized ginger.
4. Bake, uncovered, in a 350 degrees F oven for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
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