Year-Round Gingersnap Pumpkin Custard

By Hklbrries

This simple, delicious dessert is what autumn tastes like. But it’s so good, you’ll want to enjoy it any time of the year.

Note: This can also be made in a 9-inch pie pan; proceed as above without the water-filled pan. Cook for 1 hour. Leftovers keep well in the refrigerator for several days.

Ingredients

• 1 cup broken pieces, low-fat gingersnap cookies (12 small cookies)
• 1 (15 ounce) can pumpkin
• 2 teaspoons cinnamon
• 1 egg
• 4 egg whites
• 1 cup fat-free evaporated milk
• 1/4 cup honey
• 2 teaspoons vanilla
• 1/4 cup chopped walnuts

Details

Servings 8

Preparation

Step 1

Preheat oven to 350 F.

Spray 8 ramekins with canola oil and divide the cookie pieces evenly in the bottoms of the bowls. Place the remaining ingredients in a large bowl and mix with an electric mixer.

Ladle the pumpkin mixture over the cookies, sprinkle with nuts, and place ramekins in a deep pan filled with water to about halfway up the ramekins. Bake for 20 minutes. Test for doneness.

Let rest 10 minutes and serve.

Nutrition Information:
Per serving
168 calories
7 g protein
42 g carbohydrates
3 g fat
0 g saturated fat,
0 g monounsaturated fat
32 mg cholesterol
2 g fiber
149 mg sodium