By: Recipe adapted from Moosewood Restaurant Low-Fat Favorites, ©1996, Vegetable Kingdom
Pumpkin pie, without the fuss–or fat–of the crust!
Time: Preparation 1 hours 30 mins
Serving: 8 Servings
Ingredients
- 1 cn pumpkin puree
- 1.5 c milk
- 3 eggs
- 0.25 c pure maple syrup
- 0.5 c brown sugar
- 1 t cinnamon
- 0.5 t nutmeg
- 0.5 t ginger
- whipped cream
Preparation
Preheat oven to 350°F. Whisk all ingredients until very smooth, or combine in a blender. Pour into eight buttered 6-oz custard cups or ramekins and bake for 45-60 minutes or until a knife comes out clean when inserted in center of cup. Top with a dollop of whipped cream or topping if desired.
