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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Ingredients:
4 eggs, lightly beaten |
1-1/2 teaspoon(s) ground cinnamon |
1/4 teaspoon(s) ground ginger |
1/2 teaspoon(s) ground nutmeg |
2 cup(s) low-fat milk |
1/2 cup(s) pureed, cooked pumpkin |
1-1/2 cup(s) sugar |
2 tablespoon(s) vanilla extract |
Directions:
1. In a heavy saucepan, combine 1 cup sugar and 1/2 cup water. Cook over medium heat. Once sugar has dissolved, swirl the pan and cook, until it is a deep caramel color.
2. Quickly, divide the caramel among six dessert cups. Cool.
3. Preheat oven to 350 degrees. Scald milk in a saucepan. In a bowl, combine pumpkin, remaining sugar, eggs, vanilla and spices. Whisk milk into the pumpkin mixture and portion into dessert cups. Place in a baking dish; cover each with a piece of foil. Pour hot water into the dish so water is 1/2 way up the cups. Bake for 45-50 minutes. Remove from the baking dish and let cool. Run a knife around the sides; invert onto plates.
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