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Simple Pumpkin Pie Custard
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Description
This custard is the perfect thing to make if you’ve been craving pumpkin pie lately, but didn’t want all the fuss and time spent making a homemade crust. It is also a lot lighter and healthier! Don’t get me wrong, I love a great pie crust, but I completely forgot about the importance of crust when I was eating this.
Ingredients
- 3 Tablespoons Pure Maple Syrup
- 1 whole Egg
- 1-½ whole Egg Whites
- 2-½ Tablespoons Granulated Sugar
- ½ cups Pureed Canned Pumpkin
- 1 teaspoon Vanilla Extract
- ⅛ teaspoons Salt
- 1 teaspoon Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ¼ teaspoons Ground Ginger
- ½ cups Skim Milk
Preparation
Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom.
Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins.
Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered.
Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.
These taste delicious cold or heated slightly in the microwave!
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3 Comments
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bloggingoverthyme on 11.19.2011
Let me know if you end up trying these! I love them!
bakerluvr on 11.3.2011
this sounds absolutely, positively DELICIOUS! I have some pumpkin puree left over in the fridge, so I will try this tomorrow when my son visits. He LOVES pumpkin-anything. I’ll report back !!
julieloolie on 10.9.2011
They just went in the oven… I am very excited!