Year-Round Gingersnap Pumpkin Custard

Ingredients for Gingersnap Pumpkin Custard:

• 1 cup gingersnap cookie broken pieces (12 small cookies)
• 1 15-ounce can pumpkin purée
• 2 teaspoons cinnamon
• 1 whole egg
• 4 egg whites
• 1 cup evaporated milk
• ¼ cup honey
• 2 teaspoons vanilla extract
• ¼ cup chopped walnuts

How to Prepare:

1. Preheat oven to 350°F.
2. Gently oil 8 ramekins and divide the broken cookie pieces evenly in the bottom of the bowls.
3. Place the remaining ingredients, except nuts, in a large bowl. With an electric blender, mix until well distributed and smooth.
4. Evenly distribute the pumpkin mixture over the cookie pieces, sprinkle with nuts and place ramekins in a 9×13 pan. Fill pan with water to about halfway up the ramekins. Bake for 20-25 minutes.
5. Custard is done when a knife inserted into the center comes out clean. Remove ramekins from pan and let rest for 10 minutes before serving. Serves 8 people!

Notes for the Cook:

If you don’t have 8 ramekins, mini loaf ceramics work as well. If cooking as a pie, spray a 9-inch pie pan and proceed as above without the water-filled pan. Cook for one hour. Leftovers keep well in the refrigerator for several days.

Nutrition Facts Per Serving:

• 168 calories
• 7g protein
• 42g carbohydrate (2g fiber)
• 3g fat (0g sat, 3g mono/poly)
• 149mg sodium

Are you looking for more ways to incorporate pumpkin into your diet? Check out this amazing pumpkin cheesecake recipe!