Individual Baked Pumpkin Custards

Just got this recipe from my former WW Leader Arlene, who is a wonderful cook.  Looks like something easy and delicious, and a nice alternative to pumpkin pie.  Hmmm, I think I’ll have to try this – I have everything in the house except the evaporated skim milk.  Let me know what you think if you make it.

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Individual Baked Pumpkin Custards

Points value:  2
Servings: 8

The sweetness of these pumpkin custards is offset by a spiced yogurt topping. Each one comes in its own ramekin for easy portion control.

Ingredients

2 cans pumpkin, not pie mix.  Whisk the following with the pumpkin:

• 4 large egg(s)
• 4  egg whites
• 1/2 cup skim milk
• 1/2 cup evaporated skim milk
• 2 teaspoon vanilla extract
• 2 teaspoon artificial sweetener , Splenda or real sugar
• 1 teaspoon cinnamon, ground

Topping

• 16 oz fat free Greek yogurt
• 2 teaspoon artificial sweetener, Splenda, or real sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon, ground
• 1/2 teaspoon nutmeg, ground
• 1/2 teaspoon whole or ground cloves (optional)

Instructions

• 325ºF oven
• To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
• Place eight 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 center of a custard cup – if it comes out clean, custards are finished. If not, bake for 5 minutes more and check again; repeat until cooked through. Remove from oven and let cool on a wire rack.
• Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside. When custards are cool, top each with yogurt mixture and serve.
• You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.