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Sugar Pumpkin Custards with Graham Crumble

  • 8 servings
  • Mins
    Prep Time
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Adam Hickman, Cooking Light OCTOBER 2013


1 small sugar pumpkin (about 2½ pounds)
cup sugar
1 tablespoon butter, melted
teaspoons vanilla extract
4 large egg yolks
1 large egg
1 cup half-and-half
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 (12-ounce) can fat-free evaporated milk
6 tablespoons graham cracker crumbs
1 tablespoon egg whites, lightly beaten
2 teaspoons butter, melted
2 teaspoons sugar
¼ teaspoon ground cinnamon
Cooking spray
½ cup frozen reduced-fat whipped topping, thawed

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