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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 154.8
  • Total Fat: 2.8 g
  • Cholesterol: 94.7 mg
  • Sodium: 108.0 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 3.3 g
  • Protein: 8.6 g

View full nutritional breakdown of Pumpkin Custard with exotic spices calories by ingredient
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Pumpkin Custard with exotic spices

Submitted by: CCKELLY3

Introduction

Adapting a recipe posted by Sunworshiper because I prefer a spicer, but not too sweet pumpkin dessert.
I serve this with gingerbread snaps or baked apples and a dollop of real whip cream. If you're not going to serve it with a sweet accompianmnet, then add at least double the splenda.
I also like to serve it with hot breakfast cereal.
Don't worry, you won't really taste the cocoa or the chipotle, but they will blend with the cloves to give this a depth and every so slight warmth that beguiles and intrigues. Yet I dare even your spice savvy friends to identify 'that wonderful, exotic flavor' if you don't tell them.
Adapting a recipe posted by Sunworshiper because I prefer a spicer, but not too sweet pumpkin dessert.
I serve this with gingerbread snaps or baked apples and a dollop of real whip cream. If you're not going to serve it with a sweet accompianmnet, then add at least double the splenda.
I also like to serve it with hot breakfast cereal.
Don't worry, you won't really taste the cocoa or the chipotle, but they will blend with the cloves to give this a depth and every so slight warmth that beguiles and intrigues. Yet I dare even your spice savvy friends to identify 'that wonderful, exotic flavor' if you don't tell them.

Number of Servings: 7

Ingredients

    1 29 oz can pumpkin
    1 12 oz can nonfat evaporated milk
    1/4 cup dry nonfat milk mixed with 7/8 cup water
    3 large omega-3 eggs (3/4 cup)
    3 Tbs Splenda
    1 1/2 Tbs blackstrap Molasses
    2 tsp cocoa powder
    2 tsp pumpkin pie spice
    1 1/2 tsp cinnamon
    1/4 tsp cloves, powdered
    1/4 tsp chipotle powder
    1/4 tsp sea salt
    1/2 tsp sunflower oil (to oil the pan)

Directions

Using an 11" long by 4" wide by 2 1/2" deep bread pan, this made 10 servings, with each slice about 1/2 cup.

1. Mix the spices into a bowl to combine well to avoid getting bits of clumped spice in the custard.

2. Preheat oven to 450 degrees Farhenheit.

3. Mix all ingredients, excluding eggs, in a large bowl and mix until thoroughly blended. Adjust the sweeteners to suit your taste. Be careful with the molasses, it can overpower the other flavors and dampen the complexity. Add the eggs last and beat for 1-2 minutes with a mixer on low.

2. Lightly oil a long, shallow bread pan or a cake pan and pour in the pumpkin custard. Place in oven and bake at 450 for 15 minutes; turn the oven down to 350 and continue to bake another 50 minutes, giving it an addition 15 minute if necessary. The center may be a little 'soft' but it will firm up as it cools. You'll need less time if you cook it in a wider pan.



Number of Servings: 7

Recipe submitted by SparkPeople user CCKELLY3.





TAGS:  Desserts |

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