Spicy pumpkin custards

Yield: 8 Servings

Measure Ingredient
⅓ cup Sugar
2 tablespoons Honey
1½ teaspoon Ground cinnamon
1 teaspoon Ground allspice
2 Eggs
12 ounces Evaporated skimmed milk, (1 can)
16 ounces Mashed cooked pumpkin, (1 can)
½ cup Reduced-calorie frozen whipped topping, thawed

Combine first 7 ingredients in a large bowl; beat at low speed of an electric mixer until smooth.

Spoon ½ cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups.

Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325 deg for 1 hour or until set.

Remove ramekins from pans; let cool. Yield: 8 servings.

Per serving: 153 Calories; 6g Fat (33% calories from fat); 5g Protein; 21g Carbohydrate; 63mg Cholesterol; 68mg Sodium Serving Ideas : Serve at room temperature.

NOTES : Top each serving with 1 tablespoon whipped topping.

Recipe by: Cooking Light, Jan/Feb 1994, page 73 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.

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