Spicy Pumpkin Custards
Healthy Recipe
Ingredients:
| 1/3 cups | Sugar |
| 2 tbs | honeys |
| 1 1/2 tsp | ground cinnamon |
| 1 tsp | ground allspice |
| 2 | eggs |
| 12 oz | evaporated skimmed milk (1 can) |
| 16 oz | mashed cooked pumpkin (1 can) |
| 1/2 cups | reduced-calorie frozen shipped topping thawed |
Preparation:
Combine first 7 ingredients in a large bowl, beat at low speed of an electric mixer until smooth.
Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups.
Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325°F for 1 hour or until set.
Top each serving with 1 tablespoon whipped topping. Serve at room temperature.
Makes 8 ramekins
Courtesy of Executive Chef Cary Neff, Miraval Tucson
 Sheraton Fisherman's Wharf |
