1 cup gingersnap cookie broken pieces (12 small cookies)
1 15-ounce can pumpkin purée
2 teaspoons cinnamon
1 whole egg
4 egg whites
1 cup evaporated milk
1/4 cup honey
2 teaspoons vanilla extract
1/4 cup chopped walnuts
- Preheat oven to 350°F.
- Gently oil 8 ramekins and divide the broken cookie pieces evenly in the bottom of the bowls.
- Place the remaining ingredients, except nuts, in a large bowl. With an electric blender, mix until well distributed and smooth.
- Evenly distribute the pumpkin mixture over the cookie pieces, sprinkle with nuts and place ramekins in a 9-by-13-inch pan. Fill pan with water to about halfway up the ramekins. Bake for 20-25 minutes.
- Custard is done when a knife inserted into the center comes out clean. Remove ramekins from pan and let rest for 10 minutes before serving.
Yields: 8 servings
Mono/poly fat 3g
Saturated fat 0g
Sourced: GLC’s Well-Fed Me collection of recipes