Spiced Pumpkin Custard - ThinnerTimes

MiladyB · 03-10-2008, 09:40 PM

Susan Marie's Spiced Pumpkin Custard
Bariatric Eating - Protein, Vitamins, Gastric Bypass & Lap Band Info, Post-op Recipes, and Help

Full portion: Calories 84, fat 3gr, carbs 8gr, protein 6gr
Makes eight 1/2 cup servings

Served warm with a dollop of whipped cream, this cinnamon and ginger flecked, creamy pumpkin custard is an anytime favorite. It can also be an excellent addition to a holiday table, and is a great dessert to cart along to a family member's house so you can avoid the full-sugar pumpkin pie that is sure to be there.

Vegetable oil cooking spray
3/4 cup Splenda granular
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3 large eggs
One 15 ounce can Libby's 100% Pure Pumpkin (not pumpkin pie filling)
One 12 ounce can evaporated low fat milk (not sweetened condensed milk)
Whipped cream sweetened with Splenda, or Reddi-wip

Preheat the over to 325 degrees F. Lightly spray eight 1/2 cup ramekins or custard cups with vegetable oil cooking spray and place in a large roasting pan.

Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk. Ladle the filling into the prepared ramekins. Pour very hot water into the roasting pan to come about halfway up the sides of the ramekins. Bake for 25 to 30 minutes, or until a thin knife inserted near the center of the custard comes out clean. Carefully remove the ramekins from the hot water. Serve warm or chilled. Top with Splenda sweetened whipped cream or a squirt of Reddi-wip before serving, if desired.