Supercreamy Pumpkin Pie Cups
(from Lucianolinda’s recipe box)
Source: Eat What You Love Everyday- by Marlene Koch
Categories: Pie-Cobbler- Tarts
Ingredients
- 1/2 cup light tub-style cream cheese
- 1 (15oz.) can pumpkin puree
- 2 tsp. cornstarch
- 2 eggs
- 3/4 cup granulated no-calorie sweetener such as Splenda
- 2 Tbsp. brown sugar
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 1 (12oza.) can low-fat evaporated milk
- 2 full (rectangle) graham crackers, broken into quarters optional
Directions
- Heat oven to 350 degrees. Place 8 (6oz.) ramekins or custard cups in a deep baking pan.
- In a medium bowl, beat cream cheese with an electric mixer until smooth. Beat in the pumpkin, cornstarch and eggs. Add sweetener, brown sugar, spices and vanilla. Beat until just combined. Add the evaporated milk and beat until smooth.
- Divide mixture among the ramekins filling each with about 1/2 cup custard. Place the baking pan on the oven rack and pour enough hot water into the pan, being careful not to splash water into the custard, to come halfway up the sides of the ramekins.
- Bake 35 to 40 minutes or until a knife inserted in the center of the custard comes out clean. Carefully remove ramekins from water bath and cool at room temperature. Once cooled, refrigerate at least 8 hours before serving.
- if desired, serve with a graham cracker.