Pumpkin Custard Cups

Core Recipe Servings | 8 Preparation Time | 10 min Cooking Time | 20 min Level of Difficulty | Easy desserts | The sweetness of these pumpkin custards is offset by a spiced yogurt topping. Each one comes in its own ramekin for easy portion control.

Ingredients

• 1 pound canned pumpkin, solid, not puree
  
  Custard Seasonings
• 4 large egg(s)
• 4 egg white(s)
• 1/2 cup fat-free skim milk
• 1/2 cup fat-free evaporated milk
• 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
• 2 tsp vanilla extract
• 1 tsp ground cinnamon,
  
  Topping
• 2 cup plain fat-free yogurt, Greek-variety recommended
• 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
• 1/2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

• Preheat oven to 325ºF.
  
  
• To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
  
  
• Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard-if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for doneness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
  
  
• Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.
  
  
• When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.

Notes

You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.