Pumpkin Custard w/Cinnamon

By BlueSchmoo

When a craving for pumpkin pie hits, there's no need to ditch your diet. Treat yourself to this marvelous 195 calorie pumpkin custard.

Ingredients

• 1 cup canned pumpkin
• 2 eggs slightly beaten
• 1/3 cup packed brown sugar
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon ground all-spice
• 1 (12 ounce) can evaporated milk (about 1 1/2 cups)
• 1/4 cup granulated sugar

Details

Servings 6

Preparation

Step 1

1. In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice.

2. Stir in evaporated milk.

3. Pour into a 9 inch pie dish and place on the 1 inch rack.

4. Bake on power level high for 30-35 minutes or until a knife is inserted near the center comes out clean.

5. Let cool on wire rack.

6. Cover and chill for at least 2 hours or up to 24 hours.

To prepare caramelized sugar:
1. In a heavy 8 inch skillet, heat the granulated sugar over medium high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir.

2. Once sugar starts to melt, reduce heat to low and cook about 5 minutes more or until all the sugar is melted and golden, stirring as needed with a dry wooden spoon. Quickly drizzle caramelized sugar over the custard.

3. Serve immediately.

Tips
I prefer to use a ceramic pie dish however you can use any oven safe dish in the NuWave oven.
Before serving, let custard stand at room temperature for 20 minutes.