Gingered Pumpkin Custard
Makes 6 to 8 servings
|1-1/2||teaspoons ground cinnamon|
|1||can (15 ounces) solid-pack pumpkin|
|3||tablespoons chopped candied ginger|
|Sweetened whipped cream|
|Halloween sprinkles or candy corn|
- Preheat oven to 375°F. Grease 1-1/2 quart casserole or 8-inch glass baking dish.
- Combine sugar, eggs, cinnamon, salt and nutmeg in medium bowl; mix well. Add pumpkin and cream. Mix until well blended. Pour into prepared dish. Sprinkle ginger evenly over top of pumpkin mixture.
- Bake 45 minutes or until knife inserted in center comes out clean. Cool on wire rack at least 20 minutes before serving. Serve warm or at room temperature, garnished with whipped cream and sprinkles.
To reduce carbohydrate content, substitute sucralose no-calorie sugar substitute for sugar and follow directions as above.
For individual servings, pour custard mixture into 6 or 8 ramekins or custard cups. Place on a baking sheet. Bake 35 to 40 minutes or until knife inserted in center comes out clean.
Check out more recipes for Halloween