Sunday, October 2, 2011
Enjoy it warm, room temperature or chilled.
Any way you like it, it tastes like fall.
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
Non-dairy whipped topping or whipped cream
Pecans as garnish as pictured are a nice touch.
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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