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Pumpkin Custard

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This soufflé-like custard is a mix of sweet and savory. Although a dish like this is usually found on the dessert buffet, this custard is savory enough to be served as a slight sweet side dish at the holidays. This version is not overly sweet, as some pumpkin pie fillings can be.

Bake until just set. Some jiggling is okay, as long as the custard doesn’t have a liquid consistency in the middle.

2/3 cup (packed) light brown sugar
1 tablespoon cornstarch

1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt, optional
4 egg whites
2 eggs
1 (15-ounce) can pumpkin purée
1 teaspoon vanilla extract
2 (12-ounce) cans regular or skim evaporated milk
Ground nutmeg, optional

  1. 1. Preheat oven to 350 degrees. Coat a 2-quart soufflé´ dish with nonstick cooking spray.
  2. 2. In a bowl, combine the brown sugar, cornstarch, cinnamon, ginger, and salt.
  3. 3. In a large bowl, whisk the egg whites and whole eggs. Whisk in the pumpkin, vanilla and sugar mixture. Gradually add the evaporated milk, whisking to combine thoroughly.
  4. 4. Pour mixture into soufflé dish. Sprinkle with nutmeg.
  5. 5. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until just set. Let cool for 5 to 10 minutes before serving.

12-15 servings prep time: 30 minutes or less; 165 calories
Reprinted, with permission, from the American Cancer Society. What to Eat During Cancer Treatment ( Atlanta, GA: American Cancer Society, 2009), 68.cancer.org/bookstore.

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