Pumpkin Custard

I'm going to try to make this sometime in the next few weeks, doesn't it sound yummy!

From Jen-Fit

Makes 6 small bowls

Ingredients:

• 1 can (15oz) unsalted pumpkin puree
• 2 tsp pumpkin pie spice
• 1 tbs crystallized ginger
• 1 cup egg substitute
• 1 cup vanilla almond milk
• 2 tbs brown sugar/splenda substitute
• cooking spray
• 6 tbs sugar-free maple syrup for drizzling

Directions:

Preheat oven to 350.

Spray six 1-cup ramekins with nonstick spray and set in a baking pan. Pour water into pan so that it comes halfway up sides of ramekins.Put remaining ingredients (except for ginger) into a blender and pulse until well mixed. Fold in ginger. Fill each bowl 2/3 full and bake for an hour (approximately) or until the centers are set. Custard will firm as it cools. Drizzle each bowl with 1 tbs syrup.

Nutrition:

• Calories 80
• Calories from Fat 4.5
• Total Fat 0.5g
• Saturated Fat 0g
• Cholesterol 0mg
• Sodium 99.79mg
• Total Carbohydrate 12.96g
• Dietary Fiber 3.29g
• Sugars 6.5g
• Protein 1.42g