Pumpkin Custard with whole eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Eggs, beaten1 can Pumpkin (16oz or closest you can find)2/3 Cup Brown Sugar, packed1 Tbsp Pumpkin Pie Spice1 Tbsp Whole Wheat Flour1/2 Tsp Salt1 can Evaporated Milk, non-fat (13oz or closest you can find)
Preheat oven to 425.
Combine eggs and pumpkin then blend in sugar, flour, spice, and salt. Mix well and then blend in the evaporated milk. Pour into non-stick casserole dish or into prepared pie shell. Bake at 425 for 15 minutes then reduce to 350 and back for an additional 35 - 40 minutes or until knife inserted near center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user IAMTHINNOW2.
Combine eggs and pumpkin then blend in sugar, flour, spice, and salt. Mix well and then blend in the evaporated milk. Pour into non-stick casserole dish or into prepared pie shell. Bake at 425 for 15 minutes then reduce to 350 and back for an additional 35 - 40 minutes or until knife inserted near center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user IAMTHINNOW2.
Nutritional Info Amount Per Serving
- Calories: 148.9
- Total Fat: 1.6 g
- Cholesterol: 55.0 mg
- Sodium: 226.3 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 1.8 g
- Protein: 5.9 g
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