Pumpkin Custard
Who doesn't love Pumpkin Pie?!? I know that my husband loves it, but the traditional pumpkin pie has a carb-loaded crust, and boat loads of sugar. This was a great recipe that I also came across on Oxygen Magazine's online recipe finder, and it was so simple, I almost didn't know what to expect.
Ingredients:
2 c. Canned pumpkin
3 Egg whites
12 oz. Evaporated, non-fat milk
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves
2/3 c. Stevia
Preheat your oven to 425 degrees, whisk all of the ingredients together in a large bowl, and pour into a greased 9 in. pie pan. Bake for 15 minutes, and then turn the oven down to 350 degrees and continue baking for 40 to 50 minutes, or until an inserted knife comes out clean.
This was an amazing dish to come across, mainly because I am a huge sugar fan, so finding something else that is a dessert, was so exciting. It's much lighter than your traditional pumpkin pie, but it satisfies all the cravings that you have when you're thinking about eating a pie. On top of all of this, the total bonus was that it was another recipe that incorporated the Superfood Pumpkin!!!
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