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Spicy Pumpkin Custards

6 to 8 servings  

  • 1/3 cup sugar
  • 2 Tablespoons honey
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 12 oz. can evaporated skim milk
  • 1 16 oz. can canned pumpkin
  • 1 large egg
  • 2 large egg whites
  • 8 Tablespoons Cool Whip
       frozen light topping

Preheat oven to 325°.

Combine first 8 ingredients in a electric mixing bowl; beat at low speed (Fold-Kneaded setting on my Sunbeam Mixmaster) until smooth.

Ladle mixture into 6-8 (6 ounce) custard cups or ramekins. Place cups in baking dish; add hot water to a depth of 1 inch. Bake at 325° for 1 hour or until set.

Remove cups from pan; let cool. Serve at room temperature or chilled. Top each serving with 1 Tablespoon Cool Whip.


Nutrition Facts
Amount Per Serving: Calories 121 - Calories from Fat 13
Percent Total Calories From: Fat 10%, Protein 18%, Carbohydrate 71%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 28mg, Sodium 74mg, Total Carbohydrate 22g, Dietary Fiber 1g, Protein 6g, Vitamin A 12737 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units

Bon appetit!

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276 N El Camino Real #6, Oceanside, CA 92058
Phone:   (310) 678-6315

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