Ginger-Chocolate Pumpkin Custard

YAY!  Dessert!  And it’s PUMPKIN!!  I received this recipe from a friend – thanks Lori! – and, well, it’s pumpkin and it’s dessert and there’s chocolate involved…..how could I NOT make it right away?  So easy, and So. Very. Delicious!  Things 1 and 2 literally inhaled theirs and proceeded to lick the little ramekins clean. The husband called it “pumpkin pie on crack” which, apparently, is a good thing. 😀  It’s basically pumpkin pie reworked and made fancy.  Even the pumpkin pie purist will love it and their waistline will thank you since some of the ingredients have been swapped with smarter choices.  The recipe came from a grocery store newsletter and is definitely worth making.  Um…in fact, this recipe is so good….and so light….that I recommend you make it several times as preparation for your Thanksgiving or Christmas feast.  You know what they say, practice makes perfect and this recipe is the perfect dessert to practice with.  A light custard that tastes EXACTLY like pumpkin pie filling topped with  a crunchy ginger and chocolate topping.  Um…if you’re not going to eat yours, I’m still hungry.  🙂

Ginger-Chocolate Pumpkin Custard

1 (15-ounce) can pumpkin

1/3 cup sugar or sugar substitute equivalent to 1/3 cup sugar

2 tablespoons honey or pure maple syrup

1 1/2 teaspoons pumpkin pie spice

1/2 cup refrigerated egg product or 2 eggs, lightly beaten

1 teaspoon vanilla extract

3/4 cup evaporated fat-free milk

Ginger-Chocolate crunch

8 gingersnap cookies, coarsely broken

2 ounces dark or bittersweet chocolate, chopped

2 teaspoons finely chopped crystallized ginger

1.  Preheat oven to 350 degrees. Lightly grease eight 4-ounce ramekins; set aside. For filling, in a bowl, combine first 4 ingredients. Add egg product and vanilla. Beat with a fork until combined. Gradually stir in milk. Pour in ramekins. Place on a 15x10x1-inch baking pan.

2. Bake for 30 to 35 minutes or until center appears set. Remove from oven. Top each with gingersnaps, chocolate and crystallized ginger. Bake 5 minutes more. Cool 1 hour on a wire rack. Chill at least 2 hours or up to 24 hours before serving.

Makes 8 servings

Nutrition facts per serving:

(with sugar) 167 calories; 3g total fat (2g saturated); omg cholesterol; 104mg sodium; 31g carbohyrdate; 2g dietary fiber; 23g sugar, 4g protein

(with sugar substitute) 138 calories; 3g total fat (2 saturated); 0mg cholesterol; 104mg sodium; 24g carbohydrate; 2g dietary fiber; 16g sugar; 4g protein

 

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One thought on “Ginger-Chocolate Pumpkin Custard

  1. Pingback: Protein Power Baked Ziti! « A Hungry Runner

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