PUMPKIN CUSTARD

This is a combo recipe that uses Fat Free Evaporated milk.  There is sugar in Fat Free Evaporated milk, but far less than non fat free evaporated milk.

 

Ingredients :

1 cup Ezekiel Original Cereal

Pam Organic Olive Oil

15 oz. canned pumpkin ( there is organic canned pumpkin )

dash of sea salt

1/2 tsp each of ground cinnamon, ground nutmeg, and ground cloves

1 can fat free evaporated milk

2 eggs slightly beaten

1/2 tsp fresh grated ginger

1/4 cup sugar free maple syrup**

(I use individual custard dishes so that I know my measurements and can account for what I am eating.  For me, this dish is 1/2 grain, 1/4 cu milk, and 1/2 cu vegetable. )

Spay a 9" pie pan or individual custard dishes with the Pam.  Lay bottom of the pie pan, or each custard dish with some of the original cereal. Try to divide evenly.

Mix all of the other ingredients in a bowl by hand, until mixed, but not over mixed.  If you are using custard dishes, use a measuring cup and pore 1/2 cup of the mixture on top of the cereal layer, in each dish.  

Place pie pan or custard dishes on a baking sheet.  Bake at 425 degrees for 15 minutes.  Then turn down the oven to 350 degrees and bake for an additional 20-30 minutes.  Test with a toothpick.

Serve warm or cold with a top drizzle of sugar free maple syrup. 

** The outcome is not sweet.  You may want to put 1/2 cu. sugar free maple syrup into the mixture if you want a sweeter taste.