Baked Pumpkin Custard

Name: Baked Pumpkin Custard
Yield: 6
Ingredients: 6 small sugar pumpkins, 12-16 ounces each, and about 4-inches in diameter (to be used as decorative bowls); 3/4 cup sugar; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon salt; 2 eggs; 2 cups pumpkin puree; 1 cup nonfat or lowfat evaporated milk; 6 tablespoons chopped, toasted walnuts; NOTE: These crustless, individual custards can be baked either in small, hollowed-out pumpkins or in ramekins. Instructions for both methods are given.

Baked Pumpkin Custard was pinched from <a href="http://www.walnuts.org/all-recipes/baked-pumpkin-custard/" target="_blank">www.walnuts.org.</a>

"Skip the crust and try this recipe for Pumpkin Custard, which has 70% fewer calories and 97% less saturated fat than the traditional pumpkin pie* and includes heart-healthy walnuts...."

INGREDIENTS

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6 small sugar pumpkins, 12-16 ounces each, and about 4-inches in diameter (to be used as decorative bowls)

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3/4 cup sugar

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1 teaspoon cinnamon

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1/2 teaspoon ground ginger

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1/4 teaspoon ground cloves

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1/4 teaspoon salt

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2 eggs

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2 cups pumpkin puree

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1 cup nonfat or lowfat evaporated milk

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6 tablespoons chopped, toasted walnuts

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NOTE: These crustless, individual custards can be baked either in small, hollowed-out pumpkins or in ramekins. Instructions for both methods are given.

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