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Pumpkin Almond Custard

Hey everyone -- thought this might be a good recipe to share for everyone's
Thanksgiving preparations.  It is a lovely and very low fat substitute for
pumpkin pie.  Enjoy!  
-- Christy Hardin Smith, from Wild, Wonderful West Virginia

modified from Bobbie Hinman's Meatless Gourmet Series:
Favorite Recipes from Around the World
1    1-lb. can pumpkin
3 egg whites
1/2 c. skim milk
1/2 c. firmly packed brown sugar
1 Tbsp. molasses
1 tsp. almond extract
1 tsp. ground cinnamon
1/4 tsp. ground cloves
2 tsp. firmly packed brown sugar
1/4 tsp. ground cinnamon
1 Tbsp. finely slivered or chopped almonds (optional)
Preheat oven to 350 F.  Spray 1 qt. baking dish with cooking spray very
lightly.  Wipe off excess.  In large bowl, combine pumpkin with remaining
custard ingredients.  Beat on low speed of electric mixer until blended.
 Continue to beat one minute more.  Place in prepared baking pan.  Combine
brown sugar and cinnamon in small bowl.  Sprinkle almonds over the pudding
and then top with brown sugar mixturee.  Bake uncovered, 1 hour.  Let custard
cool a half hour before serving.  (Refrigerate leftovers and enjoy them cold
-- if there are any.)  Serves 6.  143 calories per serving.  1 g fat.  6.3%
fat.  51 mg sodium.  0 mg cholesterol.