Pumpkin pie is a Thanksgiving tradition. But traditional pumpkin pie can really pack a wallop when it comes to sugar and fat.
This version ditches the crust and gets its luscious creaminess from reduced fat cream cheese. If you simply must have a bit of crunch, serve the cups garnished with a graham cracker.
Supercreamy Pumpkin Pie Cups
1/2 cup light tub-style cream cheese
1 (15-ounce) can pumpkin puree
2 teaspoons cornstarch
2 eggs
3/4 cup granulated no-calorie sweetener such as Splenda
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon (see note)
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 (12-ounce) can low-fat evaporated milk
2 full (rectangle) graham crackers, broken into quarters, optional
Heat oven to 350 degrees. Place 8 (6-ounce) ramekins or custard cups in a deep baking pan.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Beat in the pumpkin, cornstarch and eggs. Add sweetener, brown sugar, spices and vanilla. Beat until just combined. Add the evaporated milk and beat until smooth.
Divide mixture among the ramekins filling each with about 1/2 cup custard. Place the baking pan on the oven rack and pour enough hot water into the pan, being careful not to splash water into the custard, to come halfway up the sides of the ramekins.
Bake 35 to 40 minutes or until a knife inserted in the center of the custard comes out clean. Carefully remove ramekins from water bath and cool at room temperature. Once cooled, refrigerate at least 8 hours before serving.
If desired, serve with a graham cracker.
Makes 8 servings.
Nutrition information: Each serving (with graham cracker) contains approximately 150 calories, 7 g protein, 5 g fat, 18 g carbohydrate (11 g sugar), 60 mg cholesterol, 175 mg sodium and 2 g fiber.
Carbohydrate choices: 1.
Note: Can substitute 2 1/4 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.
Recipe adapted from Eat What You Love Everyday by Marlene Koch
Food on 11/18/2015