Pumpkin Custard with a Kick

Cayenne pepper is the unexpected ingredient that gives this not-so-traditional pumpkin custard its added kick! Enjoy it as is for a fat-free treat or add a little whipped cream (the real stuff, please) for a more indulgent dessert.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 161 Calories

Ingredients

• 1 teaspoon vanilla extract
• ⅓ cup packed brown sugar
• ¼ cup orange juice
• 1 teaspoon pumpkin pie spice
• 1 (15 ounce) can pumpkin puree
• ¼ teaspoon cayenne pepper
• 1 (12 fluid ounce) can fat-free evaporated milk
• 4 egg whites, lightly beaten
• 6 tablespoons whipped cream, to garnish

Recipe Instructions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.

Step 2

Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.

Step 3

Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.

Step 4

Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.