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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 144.7
  • Total Fat: 0.4 g
  • Cholesterol: 2.1 mg
  • Sodium: 243.3 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 6.8 g

View full nutritional breakdown of Pumpkin Custard calories by ingredient
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Pumpkin Custard

Submitted by: 2ABETRLIFE
Pumpkin Custard

Introduction

This is our version of a crustless pumpkin pie. All the goodness of pumpkin without the shortening and while flour in a crust. This is our version of a crustless pumpkin pie. All the goodness of pumpkin without the shortening and while flour in a crust.
Number of Servings: 8

Ingredients

    4 Egg whites, beaten
    1 16 oz can Pumpkin
    2/3 Cup packed Brown Sugar
    1 Tbsp Pumpkin Pie Spice*
    1 Tbsp Whole Wheat Flour
    1/2 tsp Salt
    1 2/3 Cup Non-Fat Evaporated Milk (about 13 oz can)

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Directions

Preheat oven to 425.

Combine beaten eggs and pumpkin. Blend in sugar. Place flour and spices in small bowl and add small amount of the wet mixture. Mix well and add back to rest of wet mixture. Pour into pie pan or medium casserole dish. Bake at 425 for 15 minutes. Reduce heat to 350 and bake 35 - 40 minutes or until knife inserted near center comes out clean. Serve warm or chilled.

* You may substitute 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 t ginger, and 1/4 tsp cloves for the 1 Tbsp pumpkin pie spice.

Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user IAMTHINNOW2.






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