Servings: 24. size: 2.5 in slice: WW Pts+: 4 ,Calories: 147.40, Fat: 2.3 g, Carbs: 26.5g, Fiber: .7g. Protein: 5.3, Sugar: 2.6g, Sodium: 61.8 g
- 1 cup of raw sugar
- 1 14oz fat free sweetened condensed milk
- 1 12oz can fat free carnation milk
- 1 15oz can of solid packed pumpkin
- 8 oz low fat cream cheese
- 1 tbsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 2 eggs
- 3 egg whites
Carmalize Sugar: I like to separate and carmalize 1/2 cup of sugar at a time in a small saucepan over low heat until sugar dissolves. Increase heat and let cook till sugar is a deep golden brown. I do one pan at a time because I worry that the sugar may get too dark and I like to have the right amount of caramel in each pan. Careful not to let it burn. pour into 9" pan and swirl the pan so that it covers the bottom and a little around the sides. let cool (about 10 min) it will harden.
Blender: combine all of the ingredients; condensed milk, cream cheese, pumpkin, vanilla, cream cheese eggs, and spices. blend for about 30 seconds, transfer to a bowl and whisk in evaporated milk. pour custard into 9' carmalized pans
Cook: heat oven at 350 put the 9"pans into a roasting pan to be cooked in a "waterbath" pour boiling water into roasting pan to come up halfway to 9"pans. bake for at least 70 min until the sides are firm and the middle jiggles a bit. I like to see a soft tan color. cover tightly with aluminum foil and chill overnight. Run a small sharp knife around edges, place a desert plate over the top and invert pan.