- About this Recipe
Ingredients
GOYA® Canola Oil or Coconut Oil – Rich Flavor for baking
1 pkg.
of 12 GOYA® Plantain Cups (frozen)
⅓ cup
Splenda or 3 tbsp. (9g.) of Stevia powder sweetener
3 tbsp.
cornstarch
1¼ cups
enriched vanilla soy milk (or low fat dairy milk)
1
egg yolk
¼ tsp.
salt
1 tsp.
ginger ground or finely chopped crystalized ginger
1 tsp.
GOYA® Cinnamon
¼ tsp.
ground cloves or cardamom
⅛ tsp.
nutmeg
1 tsp.
vanilla extract
1 cup
from 1 can GOYA® Organic Pumpkin Puree
Directions
Step 1
Preheat oven to 425 °F. Lightly Spay 12 Plantain Cups with Canola oil or rich flavor coconut oil. Bake plantain cups in oven for 15 to 20 minutes.
Step 2
Meantime, in a medium sized saucepan add sweetener, cornstarch, milk, egg yolk, and salt; whisking constantly over medium heat. After 2 minutes reduce to low heat until mixture starts to thicken (about 4 minutes).
Step 3
Add the spices and vanilla extract, mix well. Stir in pumpkin puree; cook until very thick, about 2 minutes.
Step 4
Remove from heat; let cool slightly. Then spoon into pre-cooked Goya Plantain Cups and chill in refrigerator until ready to serve.
Suggested Topping: Top with a low sugar Coconut Whipped Cream or other whipped topping (non-dairy or dairy).
New from Goya
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