A few days ago, I was craving pumpkin pie. I’ve never been a pumpkin pie fan in the past, but I thought I’d give it another try. Who knows, maybe my tastes are changing now that I’m older?? It’s not that I hated pumpkin pie in the past, it’s just never been my first pick, or second, or frankly even third or fourth ;). But as a self-proclaimed foodie, I thought maybe it was time to revisit pumpkin pie. I didn’t want to commit to a whole pie though, so I started looking for individual pumpkin pie recipes. I stumbled across this recipe and decided to give it a try. Instead of a crust, it has a crispy, sugary topping and an added bonus was that it was labeled as “skinny” with just over 100 calories. They were actually really good. The topping really only stays crisp for the first day, so the second day I drizzled mine with some melted chocolate. So much for the “skinny”, huh? I think I liked them even better drizzled with a tablespoon of melted dark chocolate. But of course, what isn’t better with melty dark chocolate?? Enjoy!
{Skinny} Pumpkin Pie Cups
1/4 cup coarsely crushed cornflakes
3 tbsp packed brown sugar, divided
1 tsp ground cinnamon, divided
1/4 tsp + 1/8 tsp ground ginger, divided
3/4 cup skim milk
3/4 cup pumpkin puree (not pumpkin pie mix!)
2 tbsp honey
1 tsp cornstarch
1/4 tsp ground nutmeg
2 egg whites
1. Preheat oven to 350 degrees F. For topping, combine cornflakes, 1 tbsp brown sugar, 1/2 tsp cinnamon and 1/8 tsp ginger in a small bowl. Mix well and set aside.
2. For filling, heat milk in small saucepan over medium heat. Do not boil. Combine pumpkin, remaining 2 tbsp brown sugar, honey, cornstarch, remaining 1/2 tsp cinnamon, 1/4 tsp ginger and nutmeg in large bowl.
3. Stir hot milk into pumpkin mixture. Add egg whites and whisk until smooth. Pour into four 6 oz. oven proof custard cups or ramekins. Sprinkle evenly with topping. Place cups in a baking pan and carefully add hot water to about 3/4-inch depth.
4. Bake 35 to 40 minutes or until a toothpick inserted into center comes out clean.
*adapted from Dinners, Dishes, and Desserts
