aka “The Best Thanksgiving Vegetable”
At Thanksgiving, I usually serve myself a two-bite slice of turkey, a tablespoon of mashed potatoes, and three green beans. (Okay, slight exaggeration.) Then, while everyone else complains of stomach cramps and food comas, I still have plenty of room for dessert and get first dibs on the pumpkin pie!
This past year, I baked Chocolate Covered Katie’s crustless version, and I ate nearly a third of the pie by myself after the feast. It was that good!
To curb my temptation to eat that much pie again just two months later, I mixed up individual-sized custards instead. And I added extra pumpkin, which made it really creamy — and meant that I could count it as an entire serving of vegetables too!
modified from this recipe
These custards are so smooth and creamy! Top with whipped cream for an extra treat.
⅔ c. pumpkin purée
5 tsp light brown sugar
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground cloves
smidgen ground ginger
1 egg white (or 1½ tsp Ener-G + 2 tbsp water)
¼ c. milk
¼ tsp vanilla extract
- Preheat the oven to 350°, and lightly coat 2 ramekins with nonstick cooking spray. Set them inside of a loaf pan, and pour enough water into the pan so it comes halfway up the sides of the ramekins.
- In a medium bowl, stir together the pumpkin and next 8 ingredients (through vanilla) until smooth. Divide the batter between the prepared ramekins, and bake at 350° for 40-45 min or until centers are set. Carefully remove from the water bath, and cool to room temperature.
Other Sweet and Sneaky Veggie Treats: