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Spicy Pumpkin Custards

Healthy Recipe


1/3 cups Sugar
2 tbs honeys
1 1/2 tsp ground cinnamon
1 tsp ground allspice
2 eggs
12 oz evaporated skimmed milk (1 can)
16 oz mashed cooked pumpkin (1 can)
1/2 cups reduced-calorie frozen shipped topping thawed



Combine first 7 ingredients in a large bowl, beat at low speed of an electric mixer until smooth.

Spoon 1/2 cup pumpkin mixture into each of 8 (6-ounce) ramekins or custard cups.

Place 4 ramekins in each of 2 (9-inch) square baking pans; add hot water to each pan to a depth of 1 inch. Bake at 325°F for 1 hour or until set.

Top each serving with 1 tablespoon whipped topping. Serve at room temperature.

Makes 8 ramekins

Courtesy of Executive Chef Cary Neff, Miraval Tucson

Sheraton Fisherman's Wharf
Sheraton Fisherman's Wharf

New York Marriott Marquis
New York Marriott Marquis