Don’t worry… it is low fat!  I made this recipe recently for a client and they loved it.  It can be eaten as a breakfast, topped with berries and granola (seen here), or for dessert topped with a dollop of ice cream.

Chai Spiced Pumpkin Custard

Serves 4

3 eggs (or ¾ cup egg beaters)

 1/3 cup agave nectar
7 oz pumpkin puree

1 tsp cinnamon

¼ tsp ginger

1/8 tsp nutmeg

1/8 tsp cardamom

¼ tsp vanilla

3 cups low-fat, soy or almond milk

Preheat oven to 350˚.  Combine eggs, agave, pumpkin and spices in a mixing bowl.  Heat the milk, just to a boil.  Slowly add hot milk to the egg mixture, stirring continuously.  Pour the custard mixture into ramekins (or muffin pan), that have been sprayed with non-stick cooking spray.  Place ramekins in a baking pan, then the pan half way with hot water to create a water bath.  Put pan in oven and bake custard for about 30 minutes, or until custard has set in the middle. Remove and let cool before serving.