Happy Thanksgiving to all my Canadian friends!
My favorite dessert as a child was always pumpkin pie. Back then I’d be sure to eat a least two pieces. I’m all grown up now and saddly, can’t eat like that anymore. I’m pretty sure someone once told me, “that’ll catch up with you one day”. ‘True that’, but I also don’t want to miss dessert, that’s the best part. Right? Here’s a simple recipe that offers the best of both, big pumpkin flavor but low in calories and zero fat….repeat zero fat.
It’s from The New Dieters Cookbook by Better Homes & Gardens. I use this book so often, I’ve placed tabs on the pages of my favorite recipes. The recipes are easy, have simple ingredients and all include nutritional information, I like that.
Their Pumpkin Custard recipe:
- 2 slightly beaten egg whites (or 1/4 cup if you buy a carton)
- 1 cup canned pumpkin
- 3/4 cup evaporated skim milk ***
- 3 tablespoons sugar
- 1/2 tsp of ground Cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground allspice
- dash of salt
*** I make mine with ‘no fat’ evaporated milk and bake for 30 minutes longer, it turns out perfect every time.
Mix all ingredients well and pour into ramekins or custard cups. Place cups in pan with 1/2 inch of boiling water and bake in preheated oven at 325 degrees for 40 minutes or until a knife inserted near center comes out clean (*** 1 hr 10 min if using no-fat milk).
Serve chilled or warm with a dollop of whip cream. I also like to sprinkle with pumpkin pie spice. It’s heavenly, like pumpkin pie without the crust.
Dessert? Yes please!
Nutrition Facts per serving: 104 Calories, 0 g Fat, 2 g Fibre, 6 g protein