Ingredients: |
Ingredients: 15-ounce can pumpkin
1/3 cup sugar or sugar substitute* equivalent to 1/3 cup sugar
2 tablespoons honey or pure maple syrup
1 1/2 teaspoons pumpkin pie spice
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1 teaspoon vanilla
3/4 cup evaporated fat-free milk
Ginger-Chocolate Crunch
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Directions: |
Directions:1. Preheat oven to 350°F. Lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. For filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. Add eggs and vanilla. Beat lightly with a fork just until combined. Gradually stir in evaporated milk. Pour into prepared dish, pan, or ramekins. If using a springform pan, place on a foil-lined baking sheet. If using ramekins, place in a 15x10x1-inch baking pan.
2. Bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. Cool 1 hour on a wire rack. Cover and chill at least 2 hours or up to 24 hours before serving.
3. Top with Ginger-Chocolate Crunch. Bake, uncovered, in a 350°F oven for 4 to 6 minutes or just until chocolate is softened slightly. If using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. Remove sides of pan. Cut into wedges to serve. If using souffle dish, spoon pumpkin out of the dish onto serving plates.
Ginger-Chocolate Crunch: Top chilled pumpkin mixture with 8 gingersnaps, broken. Then top evenly with 2 ounces dark or bittersweet chocolate (60 to 70% cacao), chopped; and 2 teaspoons finely chopped crystallized ginger.
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