14 FOUR SEASONS BREEZE | OCTOBER 2017
INGREDIENTS
1 15 ounce can pumpkin puree
1 12 ounce can evaporated skim milk
2 eggs
3 egg whites
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¾ cup maple syrup
½ cup gingersnap cookies, crushed lightly
¼ cup pecans, toasted and chopped
By Irene Welker
Pumpkin Custard With
Gingersnap Topping
Preheat oven to 350°F. Blend everything except pecans and
cookies in blender or food processor until very smooth. Pour into
a one quart baking dish. Place the baking dish inside a lasagna-type
pan filled halfway with water. Bake for 45 to 60 minutes, or until a
knife inserted in the center comes out nearly clean or until center
barely wiggles. Let cool to room temperature. Refrigerate several
hours or overnight. Just before serving . Sprinkle the top with crushed
gingersnaps and chopped nuts, pressing lightly into the surface.
Very festive served with nonfat frozen topping. If you love ginger,
try it with a tablespoon or two of chopped candied ginger added to
the topping mixture. Serves 8.
DIRECTIONS
