Individual Baked Pumpkin Custards
1
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 8 • Difficulty: Easy
A creamy alternative to traditional pumpkin pie. These custards are topped with a sweet-spiced yogurt and served in small ramekins for easy portion control.
Ingredients
Pumpkin puree
1 pound(s), (1 x 540mL can)
Raw egg
4 large
Egg whites
4 serving(s)
Fat-free skim milk
½ cup(s)
Fat free evaporated milk
½ cup(s)
Sugar substitute
2 tsp(s), such as Splenda or Sweet'N Low
Vanilla extract
2 tsp(s)
Ground cinnamon
1 tsp(s)
Plain fat free Greek yogurt
2 cup(s)
Sugar substitute
2 tsp(s), such as Splenda or Sweet'N Low
Vanilla extract
½ tsp(s)
Ground cinnamon
½ tsp(s)
Ground cloves
¼ tsp(s)
Ground nutmeg
½ tsp(s)
Instructions
1
Preheat oven to 325ºF.
2
To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of sweetener, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
3
Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in centre of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
4
Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of sweetener, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
5
When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.
6
To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of sweetener, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
7
Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of Sweetener, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
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