Random Thoughts of a Disordered Mind

Individual Baked Pumpkin Custards

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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.


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.
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