Spicy Pumpkin Custards

Categories: Desserts

Serves: 8 Servings

Ingredients:

1/3 c Sugar
2 tb Honey
1 1/2 ts Ground cinnamon
1 ts Ground allspice
2 Eggs
12 oz Evaporated skimmed milk, (1
-can)
16 oz Mashed cooked pumpkin, (1
-can)
1/2 c Reduced-calorie frozen
-whipped topping, thawed

Instructions:
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 deg for 1 hour or until set.
Remove ramekins from pans; let cool. Yield: 8 servings.

Per serving: 153 Calories; 6g Fat (33% calories from fat); 5g Protein; 21g
Carbohydrate; 63mg Cholesterol; 68mg Sodium

Serving Ideas : Serve at room temperature.

NOTES : Top each serving with 1 tablespoon whipped topping.

Recipe by: Cooking Light, Jan/Feb 1994, page 73

Posted to MC-Recipe Digest V1 #418 by igor@digex.net on Jan 28, 1997.

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