Pumpkin Spice-Cream

Pumpkin Spice-Cream
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (14-ounce) can fat-free sweetened condensed milk
  • 1 cup canned pumpkin
  • 1 ½ cups 1% low-fat milk, divided
  • 2 tablespoons dark brown sugar
  • 1 (8-ounce) carton reduced-fat sour cream
  • 1/8 teaspoon ground cinnamon
  • Dash of salt
  • + 5 more ingredients
    • 1 teaspoon vanilla extract
    • 2 large egg yolks
    • 1/8 teaspoon ground ginger
    • 2 commercial biscotti, crumbled (about 3/4 cup)
    • ¼ teaspoon ground nutmeg

Combine 1 cup 1% milk and brown sugar in a medium, heavy saucepan, and heat to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Place egg yolks in a bowl. Gradually add hot milk mixture to egg yolks, stirring constantly with a whisk. Place mixture in pan. Cook over med...

View full recipe at My Recipes

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