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Pumpkin Pie Custard with Spiced Streusel and Whipped Cream

Aida Mollenkamp's sweet and savory Thanksgiving dessert was created especially for Biggest Loser.

Pumpkin Pie Custard with Spiced Streusel and Whipped Cream Photo
Per Serving: 230 Calories, 100 Fat Calories, 11g Total Fat, 2g Saturated Fat, 20mg Cholesterol, 180mg Sodium, 28g Total Carbohydrates, 2g Fiber, 21g Sugar, 7g Protein
Yield: Serves 10

Ingredients

At the heart of every Thanksgiving meal are some of the healthiest and most wholesome foods. Sweet potatoes, cranberries, green beans, pumpkin, and even the turkey become fodder for a calorie-fest when we smother them in sugar, butter, and even marshmallows. Chef Aida Mollenkamp has taken our favorite traditional recipes and made them over for Biggest Loser, giving us all the seasonal flavors we love without the fat and calories we won't even miss.

Prep Time: 15 to 20 mins

Cook Time: 1 hr to 1 hr 10 mins

Pie

Streusel

Whipped Cream

(makes 1 cup = 10 servings)

Instructions

Pumpkin Pie Filling

  1. Combine everything a large bowl and whisk until smooth and evenly combined. Heat the oven to 350 degrees F and arrange a rack in the middle.

  2. Coat 10 (4 to 6 ounce) ramekins (or, alternatively, a 9 1/2 inch deep dish pie plate) with baking spray and divide filling evenly among containers. Bake until filling is just set in the middle, about 45 to 50 minutes. Remove from the oven and let cool slightly before serving or chill and serve cold, if desired. (Can be made up to 5 days in advance and stored refrigerated until ready to use.)

Streusel

  1. Heat the oven to 350 degrees F and arrange a rack in the middle. Combine all ingredients in a medium bowl and stir to combine evenly. Line a rimmed baking sheet with parchment paper then coat with a very thin layer of baking spray.

  2. Turn streusel onto sheet and bake, stirring a few times, until just brown on the bottom, about 20 to 25 minutes. Remove from sheet pan to cool completely. (Can be made up to 5 days in advance and stored at room temperature in an airtight container.)

Topping

  1. Combine all ingredients in a blender and process until smooth, stopping to scrape down the sides as needed. If the mixture isn’t blending, add 2 to 3 tablespoons of water, or as much need to the consistency of your liking. Place in a container, cover, and refrigerate at least 1 hour before using. (Can be made up to 4 days ahead.)

Note: Make sure to drain and rinse the tofu before using.

Source: Chef Aida Mollenkamp for The Biggest Loser. Nutrition analysis by Cheryl Forberg, RD for The Biggest Loser. Photography by Christopher Kalima.