Here's a terrific nutrient-packed alternative to a fat-laden pumpkin pie.
It combines fibre and beta carotene-rich pumpkin with the omega-3 fat DHA, now available in a vegetarian form called life'sDHA. DHA has proven to play an important role in brain, eye and heart health throughout the life cycle, but until now has been found only in cold water fish. This dessert - made with life'sDHA, found in a range of products including selected fortified soy beverages - is a yummy way to get your DHA from a vegetarian source rather than fish.
Serve with fresh fruit and/or cookies like biscotti. If you like, you can easy double the recipe, but be sure to use a larger pan to place the custard cups.
It combines fibre and beta carotene-rich pumpkin with the omega-3 fat DHA, now available in a vegetarian form called life'sDHA. DHA has proven to play an important role in brain, eye and heart health throughout the life cycle, but until now has been found only in cold water fish. This dessert - made with life'sDHA, found in a range of products including selected fortified soy beverages - is a yummy way to get your DHA from a vegetarian source rather than fish.
Serve with fresh fruit and/or cookies like biscotti. If you like, you can easy double the recipe, but be sure to use a larger pan to place the custard cups.
Ingredients
- Nonstick vegetable oil spray
- 1 cup (250 mL) canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup (125 mL) DHA-fortified soy beverage
- 1/4 cup (50 mL) packed brown sugar
- 1 large egg, lightly beaten
- 1 egg yolk
- 1/2 tsp (2 mL) ground cinnamon
- 1/4 tsp (1 mL) ground ginger
- Pinch ground nutmeg
- 1/2 tsp (2 mL) pure vanilla extract
- 1/4 tsp (1 mL) salt
- 8 tsp (40 mL) sifted brown sugar
Steps
- Preheat oven to 350°F (180°C).
- Coat four 175-mL custard cups with nonstick vegetable oil spray.
- In large bowl, whisk together pumpkin purée, DHA-fortified soy beverage, 1/4 cup (50 mL) brown sugar, egg, egg yolk, cinnamon, ginger, nutmeg, vanilla and salt until smooth.
- Spoon pumpkin mixture evenly into prepared cups. Place cups in an 8-inch x 8-inch (20 x 20-cm) baking pan. Add hot water to pan to depth of 1 inch (2.5 cm). Bake for 55 to 60 minutes or until a knife inserted in centre comes out clean. Remove custard cups from pan. Let cool slightly.
- Preheat broiler. Sprinkle 2 tsp (10 mL) brown sugar evenly over each custard cup. Place cups back in pan and then under broiler; broil until sugar is bubbling and no longer crystalline. Remove from oven and carefully remove cups from pan. Refrigerate, uncovered, until cool.
