Low Fat Pumpkin Custard

pumpkincustard

 

You can’t eat pump­kin pie all the time, but you can eat this low fat, com­fort­ing, nutri­tious custard.

 

Ingre­di­ents

 

2 egg whites and one egg lightly beaten
2 cups pump­kin puree (I make my own, cut­ting and seed­ing the pump­kin, roast­ing in a pan for 40 min­utes or until ten­der, then scoop­ing out and mash­ing until smooth­ish– ie, a lit­tle tex­ture is okay but you can use a food proces­sor or blender for smoother results)
3/4 cups brown sugar
1/2 tea­spoon ground gin­ger
1 tea­spoon cin­na­mon
1/2 tea­spoon fresh ground nut­meg (or ground, but I’m now hooked on grind­ing it myself)
1 14 ounce can of evap­o­rated skim milk

 

For the whipped ricotta (one serv­ing only)
1 table­spoon low fat ricotta
1/4 tea­spoon vanilla extract
1/2 tea­spoon sugar

 

 

Direc­tions

 

 

Pre­heat oven to 350 degrees.

 

 

In a large bowl com­bine ingre­di­ents until they are well mixed. Pour mix­ture into indi­vid­ual ramekins (lit­tle oven­proof ceramic or glass bowls) and bake for 30 min­utes or until a tooth­pick comes out clean. (Wet­ter is okay too, since it’s not a pie and you’ll be eat­ing with a spoon any­way. I also find the cus­tard hard­ens when cooled so no need to panic over the firmness.)

 

 

Let cool and serve with whipped ricotta. (When din­ing alone, I make the ricotta per serv­ing so I don’t have extra to binge on.)

 

 

For the whipped ricotta: whip the one table­spoon of ricotta with the sugar and vanilla extract. Spoon onto cus­tard and LOVE YOURSELF because you are being a very good girl!