AuthorSS

[cooked-sharing]

Yields1 Serving

 1 cup evaporated fat-free milk
 1 cup canned pumpkin
 2 eggs, lightly beaten
  cup maple syrup
 ½ cup refrigerated or frozen egg product, thawed
 2 tsp vanilla
 ¾ tsp ground nutmeg
 ¼ tsp salt
 ¼ tsp ground allspice
 ¼ cup chopped walnuts
 ¼ cup regular rolled oats
 2 tbsp packed brown sugar
 1 tbsp butter, melted
 ½ cup frozen light whipped desert topping, thawed
 freshly grated nutmeg (optional)

1

Preheat oven to 350°F. Coat eight 6-ounce ramekins with 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 the ground nutmeg, the salt and 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 ground 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 about 1 tablespoon of the nut mixture. Bake 15 to 20 minutes more or until a knife inserted near centers comes out clean.

Remove ramekins from water; cool on 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 freshly grated nutmeg.

Tips: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
Choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 197 cal., 30 g carb.

Original recipe from Diabetic Living Magazine

Category

Ingredients

 1 cup evaporated fat-free milk
 1 cup canned pumpkin
 2 eggs, lightly beaten
  cup maple syrup
 ½ cup refrigerated or frozen egg product, thawed
 2 tsp vanilla
 ¾ tsp ground nutmeg
 ¼ tsp salt
 ¼ tsp ground allspice
 ¼ cup chopped walnuts
 ¼ cup regular rolled oats
 2 tbsp packed brown sugar
 1 tbsp butter, melted
 ½ cup frozen light whipped desert topping, thawed
 freshly grated nutmeg (optional)

Directions

1

Preheat oven to 350°F. Coat eight 6-ounce ramekins with 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 the ground nutmeg, the salt and 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 ground 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 about 1 tablespoon of the nut mixture. Bake 15 to 20 minutes more or until a knife inserted near centers comes out clean.

Remove ramekins from water; cool on 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 freshly grated nutmeg.

Tips: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
Choose Splenda® Brown Sugar Blend. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 197 cal., 30 g carb.

Original recipe from Diabetic Living Magazine

Walnut-Nutmeg Pumpkin Custards