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There’s just something about a good pumpkin dessert.  Creamy and pure orange pureed goodness baked to perfection with citrus, vanilla and pumpkin spice.  This one is a party crowd pleaser and easily made ahead for any holiday gatherings. 

Set out the perfectly chilled custards and a toppings bar for guests to enjoy creating their own signature dessert.  This delicious sweet treat just happens to be great for any diabetic (when using Xylitol or Stevia) or gluten-free guests.  Kids will love it too!  I made these as our Thanksgiving finale and my whole family loved them.

At only 85 calories a custard (without toppings) how could you turn down this gorgeous “indulgence”.  You won’t have to discretely unbutton your pants, loosen your belt, or untuck your shirt after eating this dessert at your next dinner party. Keep the recipe handy for the upcoming month of December.

PUMPKIN-ORANGE CUSTARDS

serves 8

  • 15 oz PURE PUMPKIN, (1 can)
  • 1/3 cup XYLITOL, STEVIA or WHITE SUGAR
  • 2 tbsp 100% PURE MAPLE SYRUP or HONEY
  • 1/2 cup 100% LIQUID EGG WHITES, (cage free/organic if possible)
  • 3/4 cup FAT FREE EVAPORATED MILK
  • ZEST OF 1 SMALL ORANGE
  • 1 1/2 tsp PUMPKIN PIE SPICE
  • 1/4 tsp CINNAMON, GROUND
  • 1 tsp PURE VANILLA EXTRACT

Optional Toppings:

  • 16 tbsp PURE WHIPPED CREAM or TOPPING
  • 4 tbsp TOASTED PECANS, chopped
  • 8 tsp DRIED CRANBERRIES or CHERRIES
  • 8 GINGERSNAP COOKIES (preferably with no preservatives)

1. Preheat oven to 350 degrees F. Spray 8 small ramekin or soufflé dishes, a 1 1/2 quart soufflé or an 8″ spring form pan with canola oil cooking spray.

2. In a large bowl beat 1 can pumpkin 1/3 cup sweetener of choice, 2 T. maple syrup, 1/2 c. liquid egg whites, 3/4 cup evaporated milk, zest of 1 orange, 1 1/2 t. pumpkin pie spice and 1/4 t. cinnamon with an electric mixer until smooth, then fold in vanilla extract with a spatula.

3. Place prepared baking dish or dishes on a large rimmed baking sheet. Fill with pumpkin custard and bake 45-50 minutes (if using one large pan) or 25-30 minutes (if using small individual dishes), or until custard is set. Gently shake the baking pan and when the middle of custard is almost firm, they are done.

4. Let baked custards cool on a baking rack to room temperature, cover with plastic and refrigerate several hours or overnight (great make ahead dessert). Top each with 2 T. whipped cream, 1/2 T. chopped pecans, and 1 tsp dried fruit, or 1 crushed gingersnap cookie, if desired.

VARIATIONS: Top with granola, chopped walnuts, pistachios or other favorite toppings.

Print Recipe – PDF

NUTRITION INFO PER SERVING (w/ no toppings – custard only): 85 calories, 0g fat, 58g sodium 19g carb, 2g fiber, 8g sugar, 4g protein

(w/ whipped cream, pecans and dried fruit): 130 calories, 4g fat, 1g sat fat, 58g sodium, 22g carb, 2g fiber, 10g sugar, 4g protein

(w/ above toppings and 1 cookie): 160 calories, 5g fat, 1g sat fat, 5mg cholesterol, 104g sodium, 27g carb, 3g fiber, 12g sugar, 4g protein

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