- 2 eggs
- 1 cup canned pumpkin puree
- 2 Tbsp raw turbinado sugar
- Pinch of salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon, plus more for garnish
- 1/2 tsp freshly ground nutmeg
- 1 tsp vanilla extract
- 1 cup low-fat milk
Preheat oven to 325°. Lightly spray 8 (4 oz) ramekins with cooking spray.
Put 1” water in a 9”x11” baking pan and set aside.
In a bowl and using a hand mixer, add eggs and beat until foamy, about 1 minute.
In another bowl, add pumpkin, sugar, salt, ginger, cinnamon, nutmeg, vanilla, and milk. Stir to combine. Add egg. Stir to combine. Divide evenly into custard cups. Place ramekins into prepared pan and bake until custards jiggle slightly, about 45 minutes. Garnish with cinnamon.
Serving size: 1 custard; 60 calories; 2g total fat (1g saturated); 50 mg sodium; 7g carbohydrates; 0g dietary fiber; 6g sugar; 3g protein