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