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Pumpkin Custard




Source of Recipe


Alicia's Country Kitchen modified by Angele O'Connell


List of Ingredients




1 1/4c. DariFree mixed with 1 c. warm water.
2 c. canned pumpkin puree
2 lg. eggs, lightly beaten with 2 tbsp. water
2 tbsp. firmly packed light brown sugar
2 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Ground cinnamon to garnish (optional)

Recipe



Place milk in a 1 quart measure or casserole. Microwave on High 2 minutes, or until boiling. Stir in remaining ingredients except whipped topping and garnish. Spray eight 6 ounce custard cups with nonstick cooking spray. Pour custard evenly into cups. Place cups in circle on round tray. Microwave on Medium 20 minutes, rearranging
cups every 4 minutes. Custard is cooked when knife inserted 1 inch from edge comes out clean and center is thickened, but not set. Refrigerate at least 1 hour, or until completely cooled and center is set. To serve, top each custard with 1 1/2 tsp. whipped topping. Sprinkle with cinnamon, if using. Makes 8 servings.