Walnut-Nutmeg Pumpkin Custard

This recipe is from Diabetic Living, it would be great to have something for all the people that you care about.  All the high calorie desserts that appear on the table after a BIG meal, it would be nice to have something that ANYONE could enjoy.

Walnut-Nutmeg Pumpkin Custard Recipe

Walnut-Nutmeg Pumpkin Custard

1 cup evaporated fat-free milk

1 cup canned pumpkin

2 eggs, lightly beaten

2/3 cup pure maple syrup

½ cup refrigerated or frozen egg product, thawed

2 tsp. vanilla

¼ tsp. salt

¾ tsp. ground nutmeg

¼ tsp. ground allspice

¼ chopped walnuts

¼ cup regular rolled oats

2 Tbsp. packed brown sugar

1 Tbsp. butter, melted

½ cup frozen light whipped dessert topping, thawed

Preheat oven to 350 F.  Coat eight (6 oz.) ramekins with non-stick cooking spray.  Place ramekins in two 2-quart square baking dishes.

In a medium bowl combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla.  In a small bowl sift together ½ teaspoon of nutmeg, ¼ teaspoon salt and the allspice.  Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.

In the small bowl that contained the spice mixture combine walnuts, oats, brown sugar, and the remaining ¼ teaspoon nutmeg.  Add melted butter; stir just until combined.

Divide pumpkin mixture evenly among the prepared ramekins.  Place baking dishes on the oven rack.  Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins.  Bake 15 minutes.  Carefully top each with 1 tablespoon of the nut mixture.  Bake 15 or 20 minutes more or until knife inserted near center comes out clean.

Remove ramekins from water; cool on a wire rack 30 minutes.  Cover and chill 2 to 8 hours before serving.  To serve, top with whipped dessert topping and, if desired, sprinkle with additional nutmeg.

8  serving

(Recipe for Walnut-Nutmeg Pumpkin Custard came from Diabetic Living, Winter, 2013)