Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 eggs, slightly beaten1/2 cup splenda1 tsp cinnamon1/2 tsp salt1/2 tsp ginger1/8 tsp cloves12 oz can fat free evaporated milk15 oz canned pumpkin
Mix all ingredients together. Pour into four ramekins or oven small oven safe glass dishes (I use small Pyrex bowls). Bake at 425 for the first 15 minutes, then reduce temperature to 350 and continue baking for another 25-30 minutes. Allow to cool, and enjoy!
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIBENTINA00.
Serving Size: Makes 4 1-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user LIBENTINA00.
Nutritional Info Amount Per Serving
- Calories: 136.5
- Total Fat: 1.8 g
- Cholesterol: 50.1 mg
- Sodium: 425.1 mg
- Total Carbs: 25.1 g
- Dietary Fiber: 3.9 g
- Protein: 10.2 g
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