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Receta Creamy Pumpkin Custard
by Global Cookbook

Creamy Pumpkin Custard
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  Raciónes: 9

Ingredientes

  • Cooking spray as needed
  • 3 x two-inch graham cracker squares finely crushed
  • 1 can pumpkin - (15 ounce)
  • 1 can evaporated skim lowfat milk - (12 ounce)
  • 1/4 c. dark brown sugar - (packed)
  • 1 x egg
  • 2 x egg whites
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1 tsp vanilla extract
  • 1/2 c. fat-free whipped topping plus
  • 1 Tbsp. fat-free whipped topping

Direcciones

  1. Preheat the oven to 325 degrees. Coat an 8- by 8-inch baking dish with cooking spray. Sprinkle graham cracker crumbs proportionately across the bottom of the pan.
  2. In a large mixing bowl, combine the pumpkin, lowfat milk, sugar, egg, egg whites, cinnamon, allspice, and vanilla extract. Mix well using an electric mixer on medium speed.
  3. Pour the custard into the baking dish and bake for 50 min to 1 hour or possibly till knife inserted comes out clean.
  4. Place the pan on a cooling rack and cold for 20 min. Cut into nine equal servings and top with whipped topping.
  5. This recipe yields 9 servings.
  6. Serving size: 1/9 of recipe.
  7. Comments: What better way to showcase a holiday favorite, pumpkin Rather than using a traditional flour-and-shortening crust, a graham cracker crust allows us to slash the fat considerably. Lots of spices also cuts down on the need for too much sugar.