If you haven’t had your fill of pumpkin yet this season, this is a great dessert that is full of flavor and fiber. If you don’t have 8 ramekins, mini loaf ceramics work as well.

Print Recipe 

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Serves:

8

Ingredients

• 1 cup broken gingersnap 

• Cookie pieces (12 small cookies)

• 1 (15-ounce) can pumpkin purée

• 2 tsps cinnamon

• 1 whole egg

• 4 egg whites

• 1 cup evaporated milk

• ¼ cup honey

• 2 tsps pure vanilla extract

• ¼ cup chopped walnuts

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Method

1. Preheat oven to 350°F.

2. Gently oil 8 ramekins and divide the broken cookie pieces evenly in the bottom of the bowls.

3. Place the remaining ingredients, except nuts, in a large bowl. With an electric blender, mix until well distributed and smooth.

4. Evenly distribute the pumpkin mixture over the cookie pieces, sprinkle with nuts and place ramekins in a 9×13 pan. Fill pan with water to about halfway up the ramekins. Bake for 20-25 minutes.

5. Custard is done when a knife inserted into the center comes out clean. Remove ramekins from pan and let rest for 10 minutes before serving.

Per serving: 168 calories, 7g protein, 42g carbohydrate, 3g fat (0g sat, 0g mono), 2g fiber, 149mg sodium 

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Seasoned Cook

If cooking as a pie, spray a 9-inch pie pan and proceed as above without the water-filled pan. Cook for one hour. Leftovers keep well in the refrigerator for several days.