Recipe - Year-Round Gingersnap Pumpkin Custard


Serves 8

  • 1 cup broken pieces, low-fat gingersnap cookies (12 small cookies)
  • 1 15-ounce canned pumpkin
  • 2 teaspoons cinnamon
  • 1 egg
  • 4 egg whites
  • 1 cup fat-free evaporated milk
  • ¼ cup honey
  • 2 teaspoons vanilla
  • ¼ cup chopped walnuts
  1. Preheat oven to 350°.
  2. Spray 8 ramekins with canola oil and divide the cookie pieces evenly in the bottoms of the bowls.
  3. Place the remaining ingredients in a large bowl and mix with an electric mixer.
  4. Ladle the pumpkin mixture over the cookies, sprinkle with nuts, and place ramekins in a deep pan filled with water to about halfway up the ramekins. Bake for 20 minutes. Test for doneness.
  5. Let rest 10 minutes and serve.

Per serving: 168 calories, 7g protein, 42g carbohydrate, 3g fat, 0g sat fat, 0g mono fat, 32mg cholesterol, 2g fiber, 149mg sodium

The Seasoned Cook: If cooking as a pie, spray a 9" pie pan and proceed as above without the water-filled pan; cook for one hour. Leftovers keep well in the refrigerator for several days.

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