Diabetic Living Ginger Chocolate Crunch Topped Crustless Pumpkin

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• 1 (15 ounce) can pumpkin
• 1/3 cup splenda sugar substitute, equivalent to 1/3 cup sugar
• 2 tablespoons honey or 2 tablespoons pure maple syrup
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup egg beaters egg substitute, thawed (or 2 eggs, lightly beaten)
• 1 teaspoon vanilla
• 3/4 cup fat-free evaporated milk
• 8 gingersnaps
• 2 ounces bittersweet chocolate (60 to 70% cacao)
• 2 teaspoons crystallized ginger, finely chopped

Recipe

• 1 preheat oven to 350 degrees f. lightly grease a 1-1/2-quart souffle dish, 8-inch springform pan, or 8 4-ounce ramekins; set aside. for filling, in a medium bowl, combine pumpkin, sugar, honey, and pie spice. add eggs and vanilla. beat lightly with a fork just until combined. gradually stir in evaporated milk. pour into prepared dish, pan, or ramekins. if using a springform pan, place on a foil-lined baking sheet. if using ramekins, place in a 15x10x1-inch baking pan.
• 2 bake for 45 to 50 minutes for dish or pan or 30 to 35 minutes for ramekins or until center appears set when gently shaken. cool 1 hour on a wire rack. cover and chill at least 2 hours or up to 24 hours before serving.
• 3 ginger-chocolate crunch - top chilled pumpkin mixture with broken gingersnaps. then top evenly with dark or bittersweet chocolate (60 to 70% cacao), chopped; and finely chopped crystallized ginger.
• 4 bake, uncovered, in a 350 degrees f oven for 4 to 6 minutes or just until chocolate is softened slightly. if using a springform pan, loosen pumpkin from sides of pan by running a thin metal spatula around the edge. remove sides of pan. cut into wedges to serve. if using souffle dish, spoon pumpkin out of the dish onto serving plates.