Pumpkin Spice Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups canned solid pack pumpkin1 1/2 cups evaporated skim milk]2 eggs, beaten well3 egg whites, beaten well1/2 cup pure maple syrup1 tsp. ground cinnamon1/2 tsp. ground nutmeg1/2 tsp. ground gingerboiling water (3-4 cups)chopped apple (optional)whipped cream (optional)
Put a pan or kettle on the stove and bring 3-4 cups water to the boil. Prepare 8 6-ounce baking cups/ramekins by coating with cooking spray and placing in a large, flat-bottomed, shallow baking pan. Heat oven to 350 degrees. Mix together pumpkin, evaporated milk, beaten eggs/whites, maple syrup; add spices and mix well. Ladle mixture into ramekins, making each cup have an equal volume of batter. place pan into over, then carefully pour boiling water around cups (water should come up 1 inch from bottom of pan). Bake 45-60 minutes, until toothpick inserted in center comes out clean. Remove cups from hot water and allow to cool to room temperature. May serve with chopped fresh apple or whipped cream, as desired.
Serving Size: makes 8 3/4 cup servings (approx.)
Number of Servings: 8
Recipe submitted by SparkPeople user TIZZYLISH2.
Serving Size: makes 8 3/4 cup servings (approx.)
Number of Servings: 8
Recipe submitted by SparkPeople user TIZZYLISH2.
Nutritional Info Amount Per Serving
- Calories: 117.2
- Total Fat: 1.4 g
- Cholesterol: 45.5 mg
- Sodium: 225.3 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 0.9 g
- Protein: 6.3 g
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