Baked Pumpkin Custard ๐
Description:
This delightful Baked Pumpkin Custard is the perfect alternative to traditional pumpkin pie, especially during the holiday season! It’s a smooth and creamy dessert that embodies all the flavors of fall ๐, making it ideal for serving to guests when you’re craving something different but still want to capture that festive spirit.
Recipe Information:
- Category: Dessert
- Keywords: Low Cholesterol, Weeknight, < 4 Hours
- Servings: 8
- Total Time: 1 hour and 25 minutes
- Prep Time: 10 minutes
- Cook Time: 1 hour and 15 minutes
Nutritional Information (per serving):
- Calories: 148.3
- Fat: 2g
- Saturated Fat: 0.5g
- Cholesterol: 2.2mg
- Sodium: 152.2mg
- Carbohydrates: 22.2g
- Fiber: 0.6g
- Sugar: 19.9g
- Protein: 10.2g
Ingredients:
- 1 1/2 cups fat-free egg substitute
- 1 teaspoon vanilla extract
- 1 3/4 cups light brown sugar
- 1/3 cup pumpkin pie spice
- 1 1/2 cups pumpkin puree
- 1/2 cup skim milk
- 1 1/2 cups fat-free evaporated milk
Instructions:
-
Prepare the Custard Mixture:
- Start by preheating your oven to 350ยฐF (175ยฐC).
- In a blender, combine the fat-free egg substitute, vanilla extract, light brown sugar, pumpkin pie spice, pumpkin puree, skim milk, and fat-free evaporated milk.
- Blend the ingredients until you achieve a smooth and creamy consistency, ensuring that all the ingredients are well incorporated.
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Prepare the Baking Dish:
- Coat a 2-quart souffle dish with a non-stick cooking spray, such as Pam, ensuring that the entire surface is evenly coated. This will prevent the custard from sticking to the dish during baking.
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Pour the Mixture:
- Once the dish is prepared, pour the pumpkin custard mixture into the souffle dish, spreading it evenly with a spatula to ensure uniform baking.
-
Bake the Custard:
- Place the filled dish into a larger baking pan filled with about 1 inch of hot water. This water bath method will help the custard bake evenly and prevent it from cracking.
- Carefully transfer the pan to the preheated oven and bake the custard at 350ยฐF (175ยฐC) for approximately 1 hour and 15 minutes, or until the custard is set and a sharp knife inserted into the center comes out clean.
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Chill and Serve:
- Once baked, remove the custard from the oven and allow it to cool slightly at room temperature.
- Then, transfer the custard to the refrigerator and chill it for at least 8 hours or overnight. Chilling the custard allows it to set further and enhances its flavor.
- When ready to serve, garnish the chilled pumpkin custard with a sprinkle of cinnamon or a dollop of whipped cream, if desired.
- Enjoy this delightful Baked Pumpkin Custard with friends and family during the holiday season, or anytime you crave a delicious and comforting dessert!
This Baked Pumpkin Custard is sure to become a new favorite on your holiday dessert menu. Its creamy texture, warm spices, and festive flavor will delight your taste buds and leave you longing for more. Plus, it’s a healthier option, with low cholesterol and packed with pumpkin goodness ๐. So, why not treat yourself and your loved ones to this delightful dessert today?
