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Ingredients
- 2 eggs
- 1 15-ounce can pumpkin
- 3/4 cup no-calorie granulated sweetener*
- 1 tablespoon molasses
- 2 teaspoons cornstarch
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon allspice (optional)
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla
- 1 12-ounce can low-fat evaporated milk (Soy milk can be substituted. For the best result, use regular (not light) soy milk.
Preparation
Step 1
1.Preheat oven to 350°F. Spray six 6-ounce custard or soufflé cups with nonstick cooking spray.
2. In a large bowl lightly beat the eggs, add the remaining ingredients, and whisk until all the of the ingredients are well blended. Pour the mixture into the cups, and place cups in a large, deep baking pan. Pour hot water into the baking pan until it reaches halfway up the sides of the cups.
3. Bake for 40 to 45 minutes, or custard puffs slightly and a knife inserted near the centers of the custards comes out clean. (The very center may still leave just a trace of custard on the knife). Remove from water (carefully) and cool on a wire rack. When cool, cover and place in the refrigerator. Custard can be served at room temperature or cooled. Top with light whipped topping if desired.
* When using sugar/stevia or sugar/sucralose “blends,” use 1/2 as much (or 6 tablespoons).
Nutrition Information Per Serving: (1 Custard Cup) Calories 120 | Carbohydrate 17g (Sugars g) | Total Fat 1.5g (Sat Fat .5g) | Protein 8g | Fiber 2g | Cholesterol mg | Sodium 100mg | Food Exchanges: 1/2 Carbohydrate, 1/2 Low-Fat Milk, 1/2 Vegetable | Carbohydrate Choices: 1 | Weight Watcher Plus Point Comparison: 3