.
Ingredients:
4-1/2
cups nonfat milk
2-1/4
cups egg substitute
2
cups pumpkin puree
1/2
cup white sugar
1
teaspoon pumpkin pie spice
Instructions:
Preheat
oven to 325F. Whisk all ingredients together making sure that sugar is
dissolved before you begin baking. Spray inside of ramekin with nonstick
spray and fill 3/4 full with custard mixture. Place ramekins in a larger
baking dish that will allow for water to come at least halfway up the side
of the ramekins. Fill large baking dish with boiling water and cover the
top of the ramekins with parchment paper sprayed with nonstick spray.
Place
two utensils or metal skewers on top of the parchment to keep from curling
off in the oven. Bake for 25-30 minutes before checking with a skewer or
fork tines to see if custard is cooked. The custard will continue to cook
some as it cools so don't cook until too firm in the oven.
Serve
with fresh berries, papaya or gingersnaps. Also good flavored with vanilla
instead of almond extract and using maple syrup in place of ½ of
the sugar.
Nutrition
Facts:
Amount
Per Serving: Calories 178
Fat
3 g, Cholesterol 3 mg,
Sodium
199 mg,
Courtesy
of: www.cyberdiet.com/
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