CINNAMON PUMPKIN 'CUSTARD'
Makes 6 Servings WITH Caramelized Sugar = 4 PointsPlus™ OR
Makes 6 Servings WITHOUT Caramelized Sugar = 3 PointsPlus™ OR
Makes 8 Servings WITH Caramelized Sugar = 3 PointsPlus™ OR
Makes 8 Servings WITHOUT Caramelized Sugar = 2 PointsPlus™
1 cup pumpkin puree (NOT pumpkin pie filling)
1/3 cup packed brown sugar
3/4 tsp cinnamon
1/8 tsp allspice
1 (12 oz.) can fat-free evaporated milk
1/4 cup sugar (for caramelized sugar topping); optional
Preheat oven to 300º.
In a medium bowl, combine the pumpkin, egg substitute, brown sugar, cinnamon and allspice.
Stir in the evaporated milk.
Pour into a 9” quiche dish.
|This is the 9" quiche dish I looked for forever!!|
Bake for 58 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill at least 2 hours or up to 24 hours.
Before serving, let the custard stand at room temperature for 20 minutes.
Meanwhile, for the caramelized sugar, in a heavy 8” skillet, heat the sugar over medium-high heat until the sugar begins to melt, shaking the skillet occasionally to heat the sugar evenly. Do NOT stir!!! Once the sugar starts to melt, reduce the heat to low; cook @5 minutes more or until all of the sugar is melted and golden; stirring as needed with a wooden spoon. Quickly drizzle the caramelized sugar over the custard. Serve immediately.
MY SPIN: For me, caramelized sugar just isn't worth a PointsPlus™ so I opted to NOT make it. I do, however, think it would be really good with a dollop of fat-free whipped topping which wouldn't add any PointsPlus™. And, if you know me, you know I love cinnamon so I probably used a full teaspoonful.....kind of rounded.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***