Country Chef Reader

1/2 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 to 1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1 16-ounce can pumpkin (plain, not pumpkin pie mix)

1 cup low-fat evaporated milk or fat-free half & half

1/4 cup orange juice

Pinch of orange zest

3 eggs

Non-dairy whipped topping or whipped cream

Pecans as garnish as pictured are a nice touch.

Directions:

Preheat oven to 350 degrees. Combine sugar, cinnamon, cloves, cayenne pepper and salt in a large bowl. Stir in pumpkin, milk, orange juice, orange zest and eggs; combine well using either a whisk or a hand mixer.

Pour pumpkin mixture into six 6-ounce custard cups that have been sprayed with non-stick cooking spray. Set custard cups in a high-rimmed roasting pan; pour boiling water around the outside of the cups to about 1-inch deep. Bake until firm around the edges and slightly puffed in center, 45 minutes to 1 hour.

Remove cups from the water, cool completely, cover and refrigerate (can also be served warm, if desired). Before serving top each cup with whipped topping and/or a dash of cinnamon, if desired. Pecans (as pictured) also make a nice autumn touch. Yield: 6 servings

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Labels: pumpkin custard, pumpkin flan, pumpkin pudding

# posted by Cynthia @ 2:35 PM