3/4 C granulated sugar 2 large eggs 2 large egg whites 1 C canned pumpkin 1/2 C honey 1 TSP pumpkin pie spice 1 TSP vanilla extract 1/2 TSP salt 1 12 oz can of fat free evaporated milk
Something light and different than the usual pumkin pie for Halloween and Thanksgiving
Preheat oven to 350 degrees. Place 8 " square baking dish into a 13" x 9" baking pan. Fill outer pan about 3/4 of the way with hot water.
In small saucepan, heat sugar on medium heat stirring constantly until golden brown. Remove square dish from water and pour caramel into dish. Tilt dish until the caramel coats the bottom. Return dish to water.
Combine remaining ingredients into a mixing bowl. Mix well and pour into baking dish on top of caramel. Bake for 40 to 45 minutes. Remove dish from water and cool on wire rack. Refrigerate overnight.
Once cooled, run a spatula around edge of dish. Turn over, gently shake to release. The caramel will make a sauce on the top of the custard.
Brian Smith, Sales Manager and professionally trained chef, studied at the New York School for Culinary Arts and has worked as a chef in St. Thomas, on Maryland's Eastern Shore, in The Adirondacks. and at Charleston's distinguished Magnolias and Cypress restaurants.
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