149 Cals 5 Protein 24 Carbs 4 Fats
COURSE:Breakfast, Brunch, Dessert
A warm rustic pumpkin custard sweetened with agave and baked with toasted hazelnuts. This is the perfect ending to a Thanksgiving feast and a wonderful lighter alternative to pumpkin pie. Don”t let the fancy name scary you, it’s actually very easy to make, the only appliances I used were a blender and an oven!
3 large eggs
2 large egg whites
10 tbsp light agave nectar, or sugar
1/2 cup unbleached all-purpose flour, sifted
pinch of salt
1 cup 1% milk
1 tsp vanilla extract
1 inch vanilla bean, split, pulp scraped out
1/8 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
2/3 cup pumpkin puree, homemade or canned
1/3 cup chopped lightly toasted hazelnuts
Preheat oven to 425°F. Spray a 9-inch pie plate with baking spray.
Add the hazelnuts to the dish.
Place the eggs, egg whites, agave, milk, vanilla extract, vanilla bean, cinnamon, nutmeg, ginger and salt in a blender (or a food processor). Blend until smooth, about 30 seconds.
Add the pumpkin purée and blend well.
Add the flour and pulse until well combined.
Pour in the batter into the pie dish.
Bake for 15 minutes, then lower the heat to 375°F and bake until the center is just set, about 12 minutes.
Serving: 1/10th slice, Calories: 149kcal, Carbohydrates: 24g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 56.5mg, Sodium: 71.5mg, Fiber: 1g, Sugar: 18gBlue Smart Points:6Green Smart Points:6Purple Smart Points:6Points +:4