Gingersnap pumpkin custard

Serves 8

Ingredients

  • 1 cup low-fat gingersnap cookies (roughly 12 small cookies), broken into pieces
  • 1 15-ounce can pumpkin purée
  • 2 teaspoons cinnamon
  • 1 egg
  • 4 egg whites
  • 1 cup fat-free evaporated milk
  • ¼ cup honey
  • 2 teaspoons vanilla
  • ¼ cup chopped walnuts
  • Cooking spray

Directions

  1. Preheat oven to 350°F.
  2. Spray eight ramekins with canola oil or similar cooking spray and divide the cookie pieces evenly in the bottoms of the bowls.
  3. Place the remaining ingredients, except the nuts, in a large bowl and mix with an electric mixer.
  4. Ladle the pumpkin mixture over the cookies, sprinkle with nuts and place ramekins in a deep pan filled with water to about halfway up the sides of the ramekins. Bake for 20 minutes.
  5. Let rest for 10 minutes and serve.

Nutrition information

Per serving: 168 calories, 7 g protein, 42 g carbohydrate, 3 g fat, 0 g saturated fat, 0 g monounsaturated fat, 32 mg cholesterol, 2 g fiber, 149 mg sodium

Courtesy of the Well-Fed Heart