Pumpkin Custard made with egg whites
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 Egg Whites, beaten1 Can Pumpkin (16 oz or closets you can find)2/3 Cup packed Brown Sugar1 Tbsp Pumpkin Pie Spice1 Tbsp Whole Wheat Flour1/2 Tsp Salt1 Can Evaporated Milk, non fat (12 oz or closest you can find)
Preheat oven to 425.
Beat eggs whites then add pumpkin and blend. Stir in sugar, flour, spice, and salt and mix well. Add evaported milk and stir until blended. Pour into non-stick casserole dish or into prepared pie shell (not in nutrient calculation) and bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes longer or until knife inserted near center comes out clean. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IAMTHINNOW2.
Beat eggs whites then add pumpkin and blend. Stir in sugar, flour, spice, and salt and mix well. Add evaported milk and stir until blended. Pour into non-stick casserole dish or into prepared pie shell (not in nutrient calculation) and bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes longer or until knife inserted near center comes out clean. Makes 8 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user IAMTHINNOW2.
Nutritional Info Amount Per Serving
- Calories: 138.7
- Total Fat: 0.3 g
- Cholesterol: 1.9 mg
- Sodium: 238.1 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 1.8 g
- Protein: 6.4 g
Member Reviews