1 (16-oz)can of pumpkin puree or 2 cups cubed peeled fresh pumpkin
1 1/2 cups evaporated skim milk (12-oz. can)3 large eggs or equivalent Eggbeaters
1/2 cup brown sugar, packed
3/4 tsp. Vanilla
2 tsp. Cornstarch
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. salt
Preheat oven to 350 degrees. If using fresh pumpkin, steam the pumpkin for eight minutes or until tender. Mix all ingredients in blender until smooth. Pour into a one-quart baking dish or 8 custard cups and place in a baking pan containing 1/2 inch of water. Bake for 45 or until minutes until knife inserted in the center comes out clean. Cool to room temperature, then refrigerate. Makes eight 1/2 cup serving containing 160 calories, 2 grams fat, 1 gram fiber. 2 W.W. points per serving with Egg Beaters or 3 W.W. points with eggs.
Preheat oven to 350 degrees. If using fresh pumpkin, steam the pumpkin for eight minutes or until tender. Mix all ingredients in blender until smooth. Pour into a one-quart baking dish or 8 custard cups and place in a baking pan containing 1/2 inch of water. Bake for 45 or until minutes until knife inserted in the center comes out clean. Cool to room temperature, then refrigerate. Makes eight 1/2 cup serving containing 160 calories, 2 grams fat, 1 gram fiber. 2 W.W. points per serving with Egg Beaters or 3 W.W. points with eggs.
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