Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Egg whites, beaten1 16 oz can Pumpkin2/3 Cup packed Brown Sugar1 Tbsp Pumpkin Pie Spice*1 Tbsp Whole Wheat Flour1/2 tsp Salt1 2/3 Cup Non-Fat Evaporated Milk (about 13 oz can)
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.
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.
Nutritional Info 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
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