1 can pureed pumpkin
4 egg whites
1 egg
3/4 cup pure maple syrup
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1 1/2 cups coconut creamer (I can't use coconut milk because of my pancreatic cyst...)
Pre-heat the oven to 350F. Combine all ingredients and pour batter into individual oven-safe custard bowls. Place in an oven-safe dish and pour boiling water around them. Bake for about 90 minutes or until set.
No comments:
Post a Comment