Pumpkin Custard - With Fiber
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Cups Cooked Pumpkin (15 oz can of Pure Pumpkin)3/4 Cup Egg Substitute (such as Egg Beaters)1 Can of Fat-Free Evaporated Milk (12 oz)2 Cups Splenda3 Tbs. Natural Flavor Vegetable Powder (Metamucil)2 Tsp. Pumpkin Pie Spice1/4 Tsp. Salt
Add all ingredients to large bowl and mix well with whisk. Pour into one 1-1/2 quart casserole or 8 individual ramikens.
Bake in oven preheated to 425 degrees for 15 minutes
Reduce heat to 325 degrees and continue baking for 40-50 minutes or until knife inserted in the center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user KRITTERKEEPERS.
Bake in oven preheated to 425 degrees for 15 minutes
Reduce heat to 325 degrees and continue baking for 40-50 minutes or until knife inserted in the center comes out clean.
Number of Servings: 8
Recipe submitted by SparkPeople user KRITTERKEEPERS.
Nutritional Info Amount Per Serving
- Calories: 91.2
- Total Fat: 0.4 g
- Cholesterol: 2.2 mg
- Sodium: 176.7 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 3.9 g
- Protein: 6.6 g
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