When I was in college, I always loved coming home at the holidays—in part because of my mother’s pumpkin pie. I still love pumpkin, as does my husband, so this recipe is for him. I was looking for something that could deliver that awesome pumpkin taste without a fat-laden crust, and the homey familiarity of custard provided a perfect vehicle.

　　

Ingredients

serves 6

　　1 cup canned pumpkin puree

　　3/4 teaspoon ground cinnamon

　　1/2 teaspoon sea salt

　　1/2 teaspoon ground ginger

　　1/8 teaspoon ground cardamom

　　Pinch of freshly grated nutmeg

　　2 organic eggs

　　1/3 cup maple syrup

　　1 teaspoon vanilla extract

　　1 cup organic milk or soy milk

　　

Step 1

Preheat the oven to 325°F.

　　

Step 2

Stir the pumpkin, cinnamon, salt, ginger, cardamom, and nutmeg together in a large bowl. In a smaller bowl, beat the eggs lightly, then whisk in the maple syrup, vanilla, and milk. Whisk the egg mixture into the pumpkin mixture until well combined.

　　

Step 3

Pour the custard into 6 1/2-cup ramekins. Place the ramekins in a baking pan and add enough hot water to the dish to come up 2 inches high around the ramekins. Carefully transfer to the oven and bake for 45 to 55 minutes, until a knife inserted into the center comes out clean. Serve warm or chilled.

　　

rebecca’s notes

Step 4

Make sure that the baking pan you use to hold the ramekins has sides that are at least 3 inches high. This will ensure that the hot water you pour in doesn’t slosh over when you transfer the pan to and from the oven.

　　

nutrition information

Step 5

(per serving)

　　

Step 6

Calories: 110

　　

Step 7

Total Fat: 3.2g (1.4g saturated, 1g monounsaturated)

　　

Step 8

Carbohydrates: 18g

　　

Step 9

Protein: 4g

　　

Step 10

Fiber: 1g

　　

Step 11

Sodium: 240mg

　　Excerpted from The Cancer Fighting Kitchen, copyright 2017 by Rebecca Katz and Met Edelson. Published with permission by Ten Speed Press.