Karen's Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1.5 cups granulated sugar.75 tsp. salt2 tsp. ground cinnamon1 tsp. ground ginger.5 tsp. ground cloves.75 cup egg substitute29 ounce can pure pumpkin2 cans 12 ounce canned non fat evaporated milk
PREHEAT oven to 300° F.
MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.
POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.
Makes 8 half cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user TUNASUE.
MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.
POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.
Makes 8 half cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user TUNASUE.
Nutritional Info Amount Per Serving
- Calories: 153.5
- Total Fat: 0.3 g
- Cholesterol: 2.3 mg
- Sodium: 215.4 mg
- Total Carbs: 32.9 g
- Dietary Fiber: 1.9 g
- Protein: 6.1 g
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