Pumpkin custard is like pumpkin pie without the crust. It is unbelievably yummy, and chockfull of nutrition. This recipe is so simple you’ll hardly realize you’ve been in the kitchen.
1 16 oz. can of cooked pumpkin
1 12 oz. can of evaporated skimmed milk
3 egg whites
3/4 cup pure maple syrup or brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Optional toppings: fresh apple slices, pecans, raisins or dried cranberries
Preheat the oven to 350.
Prepare eight 6 oz. baking cups, such as custard cups or ramekins, with a light coating of cooking spray. Three 16 oz. ramekins will also work. Don’t worry too much about the size. The main thing is that you’ll want to use identical ramekins so that each will bake at the same pace.
(I’ve started baking these without cooking spray, and found the results just as good. Try it both ways to find out what you like.)
Place the ramekins in a shallow baking pan, such as a cake pan.
Whirl all of the ingredients (except optional toppings) in a blender until smooth. Pour the custard into the baking cups. Pour boiling water into the baking pan to about a 2-inch depth. Bake for about 45-60 minutes, until a knife inserted in the center comes out clean. Remove the cups from the hot water and cool at toom temperature, then refrigerate.
Adapted from “Moosewood Restaurant Low-Fat Favorites” by The Moosewood Collective
Note —This is a great time to buy canned pumpkin. Most stores have it on sale. It will keep for about a year or so. (Check the expiration date.)
This keeps well in the fridge. It makes a great dessert, but can just as well be a breakfast, too.