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