Here’s a special pumpkin custard recipe that i’m making for the holiday! Hope you all enjoy! 🙂
Prep Time 10 Minutes Cook Time 1 Hour
3 Tablespoons Pure Maple Syrup
1 whole Egg
1-½ whole Egg Whites
2-½ Tablespoons Granulated Sugar
½ cups Pureed Canned Pumpkin
1 teaspoon Vanilla Extract
⅛ teaspoons Salt
1 teaspoon Ground Cinnamon
¼ teaspoons Ground Nutmeg
¼ teaspoons Ground Ginger
½ cups Skim Milk
Directions: Preheat oven to 325ºF. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom. Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins. Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered. Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.
These are delicious little treats, perfect for serving cold or heated slightly in the microwave!
I make this Smoothie all the time! It’s a super easy morning treat for those of us that aren’t really big breakfast eaters or else don’t have much time in the mornings to prepare a grand feast! lol ~ The banana and almond milk make this smoothie have a very light & creamy texture that is just as delicious (and evil!) as that smoothie you love from the cafe – Just minus all those extra calories! (So of course you love me now, right!?) lol 😉
1 frozen banana, cut into pieces
1 cup unsweetened almond milk
1/2 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 teaspoon pure maple syrup
Cinnamon stick, for garnish
Combine all ingredients in a blender. Blend until smooth, and add more almond milk if necessary.
Pour into a tall glass, add the cinnamon stick for garnish and attractiveness 😉 & drink up!