Thanksgiving

Baked in the pumpkin custard is for Dessert.

Baked in the pumpkin custard takes 30 minutes to prepare.

Baked in the pumpkin custard takes 60 minutes to cook.

Baked in the pumpkin custard makes 6 servings.

The ingredients for Baked in the pumpkin custard are:

6 small sugar pumpkins, about 4-inches in diameter (to be used as decorative bowls)
3/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
2 eggs
2 cups pumpkin puree
1 cup light coconut milk
Optional - not factored into calorie count:
6 tablespoons chopped, toasted walnuts

Here is how you make Baked in the pumpkin custard:

Directions To prepare the pumpkins, if you are using them, remove the stem end from each, and scrape the seeds and fibers from inside the pumpkins. Cut a very thin slice off the bottom of each pumpkin, so they will sit flat, without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with nonstick cooking spray. Preheat the oven to 450 degrees F. In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat until completely mixed. Slowly pour in the coconut milk, stirring until smooth. If you are using pumpkins, divide the filling among them, pouring about 1/2 cup into each. Place the pumpkins on a parchment-lined shallow baking pan, with their tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and continue baking about 1 hour more, or until the pumpkins are tender when pierced. If the tops are done sooner, remove them. If you are using ramekins, pour about 1/2 cup of filling into each. Place the ramekins on a shallow baking pan. Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25 minutes more, or until a knife inserted in the filling comes out clean, or almost clean. Remove from the oven and transfer to a rack to cool (cool for an hour if baked in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts. Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed atop the pumpkins, or at a jaunty angle along side.Serving Size: makes 6 Number of Servings: 6Recipe submitted by SparkPeople user GOEGIRL.

The nutritional information for Baked in the pumpkin custard is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 163.0

• Total Fat: 3.8 g
• Cholesterol: 61.7 mg
• Sodium: 325.5 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 1.2 g
• Protein: 3.2 g

The dietary needs meet for Baked in the pumpkin custard is Low Fat