Custards are a dessert dish that were popular in Victorian times; a light end to a rich meal. Traditionally made with cream, eggs and sugar, custard is a good way to increase the calcium and protein content of your meals. This low-fat recipe for pumpkin custard keeps the cholesterol and fat content low by using just one egg and substituting evaporated milk for the cream. Be sure to use canned pumpkin puree or fresh mashed pumpkin puree from your garden, NOT pumpkin pie filling.
1 cup of 2% Carnation evaporated milk
1 cup pumpkin puree
2 tbsp granulated sugar, or 2 tbsp brown sugar
1 large organic egg
1/4 tsp ground nutmeg
1/4 tsp ground ginger
Preheat oven to 325 degrees Fahrenheit. Use a food processor or blender to combine all ingredients. Once everything is well mixed, pour it into four large custard cups, or a small 6 cup casserole. Bake for about half an hour or until a knife comes out clean when inserted into the middle. This pumpkin custard can be served warm. To serve it as Pumpkin Pudding, chill for about one hour. Garnish with a few sprinkles of nutmeg or cinnamon if desired. For pumpkin custard pie, simply bake in a graham-cracker crust prepared pie shell. For a special Halloween treat, bake the pumpkin custard in a Oreo-cookie crumb pie shell.
This recipe makes four large servings of pumpkin custard or pumpkin pudding. Each serving has 80 calories, 2 grams of fat, 12 grams of carbs, and 4 grams of protein.
Pumpkin is high in Vitamin A, fiber, and and anti-oxidants. It is easy to grow in kitchen vegetable gardens, and can be stored in the fridge or freezer for up to one year once blanched or pureed. One of the most economical vegetables to grow, pumpkin recipes are a becoming increasingly popular throughout the year, and not just in the autumn when harvested. If your family buys a pumpkin to carve out a Jack’O’Lantern for Halloween, save the pumpkin flesh that you scoop out. Creamy pumpkin soup, No-Bake Pumpkin Cheesecake, or Pumpkin Bread are all great recipes to use up that pumpkin in delicious dishes.