1 cup sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon salt
3/4 cup fat free half and half
1/2 cup skim milk
1 16-oz. can pumpkin puree (approximately 2 cups)
4 egg whites
1/8 teaspoon cream of tartar
Praline Caramel Topping (see below)
½ cup fat free caramel topping
Fat free whipped cream topping – optional
1.In a large bowl, mix sugar together with cornstarch. Add next ten ingredients to sugar and
cornstarch mixture; set aside.
2.In a smaller bowl, lightly beat egg whites together with cream of tartar.
3.Add pumpkin and egg whites to other ingredients. Mix all ingredients together until well blended.
4.Pour mixture into a 1 ½ to 2-quart round casserole or soufflé dish and bake at 375º F. for 1hour
and 10 minutes or until a knife inserted near center comes out clean. Remove from oven cool 15
minutes then top with pralines and drizzle with caramel topping.
5.After custard has cooled to room temperature, cover and chill until ready to serve with or without
whipped cream topping
1/2 cup sugar
1/3 cup coarsely chopped almonds
1 tablespoon light whipped butter, Land O’Lakes, etc
1.Combine sugar, nuts and butter in heavy saucepan place over medium heat. Caramelize sugar
and nuts stirring occasionally to brake up crystals until sugar melts and turns golden brown
(about 10 minutes.)
2.Spray a sheet of foil or parchment with butter or regular cooking spray. Pour hot nut mixture out
onto a prepared surface. Allow to cool completely, then brake any large pieces into smaller
pieces. Set aside until ready to top custard.
Yield: 4 cups or 8 1/2-cup servings of custard and topping at approximately 245 calories; 2.5 gram total
fat; 0.6 gram saturated fat; 2 milligrams cholesterol; 54 grams carbohydrate; 2.1 grams dietary fiber; 4
grams protein; 140 milligrams sodium
HIGH FAT VERSION CONTAINS 450 CALORIES AND 15 GRAMS FAT PER SERVING VS 245
CALORIES AND 2.5 GRAMS TOTAL FAT