Recipe by California Walnut Board
"Skip the crust and try this recipe for Pumpkin Custard with walnut topping. This recipe boasts fewer calories and less saturated fat than traditional pumpkin pie."
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6 small sugar pumpkins, about 4-inches in diameter (to be used as decorative bowls)
nonfat or lowfat evaporated milk
chopped, toasted walnuts
I served this recipe last night. Friends and family were very impressed. They marveled at the very idea of filling pumpkins and loved the flavor. I encourage you to leave a head space of 1/4-1/2 inch to ensure no over flow: as well to leave a little room for the nuts. I set out whip topping as a "help yourself" option and some enjoyed that choice.
I needed to bake just a little longer (maybe 5 minutes). It was delicious, but I would have liked a little more of a custard texture/flavor to it. Still, I'll make it again!
This is just the recipe for Pumpkin Pie on the Libby's Pumpkin Cans without using a pie shell. You might try more egg and milk for a slightly smoother texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Pumpkin Custard
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 61
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