Year-Round Gingersnap Pumpkin Custard

• 1 cup broken pieces, low-fat gingersnap cookies (12 small cookies)
• 1 15-ounce can pumpkin puree
• 2 teaspoons cinnamon
• 4 egg whites
• 1 cup fat-free evaporated milk
• 2 teaspoons vanilla
• 1/4 cups chopped walnuts

1. Preheat oven to 350u0b0.
2. Spray 8 ramekins with canola oil and divide the cookie pieces evenly in the bottoms of the bowls.
3. Place the remaining ingredients except nuts in a large bowl and mix with an electric mixer.
4. Ladle the pumpkin mixture over the cookies, sprinkle with nuts, and place ramekins in a deep pan filled with water to about halfway up the ramekins. Bake for 20 minutes. Test for doneness.
5. Let rest 10 minutes and serve.
6. Per serving: 168 calories, 7g protein, 42g carbohydrate, 3g fat, 0g sat fat, 0g mono fat, 32mg cholesterol, 2g fiber, 149mg sodium
7. SEASONED COOK If cooking as a pie, spray a 9-inch pie pan and proceed as above without the water-filled pan; cook for one hour. Leftovers keep well in the refrigerator for several days.

cookies, pumpkin puruee, cinnamon, egg whites, milk, vanilla, ubc

Taken from food52.com/recipes/25466-year-round-gingersnap-pumpkin-custard (may not work)