Pumpkin custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 cup egg substitute (equiv. 4 eggs)29 oz can pure pumpkin2 12 oz cans nonfat evaporated milk1 cup packed brown sugar2 tsp cinnamon (or more to taste)1/2 tsp nutmeg (or more to taste)
Preheat oven to 350
Mix all ingredients together. Pour into 2 greased 8 or 9 inch casserole dish.. Bake for 50-60 minutes, until custard is firm.
If you use a smaller and deeper casserole, cooking time will be longer. If you use custard cups, cooking time will be less. If you pour custard into pie shells, start the oven temp at 425 for 15 minutes to brown crust, then lower to 350 for 40-50 minutes.
Nutritional info is for 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ELENASAN.
Mix all ingredients together. Pour into 2 greased 8 or 9 inch casserole dish.. Bake for 50-60 minutes, until custard is firm.
If you use a smaller and deeper casserole, cooking time will be longer. If you use custard cups, cooking time will be less. If you pour custard into pie shells, start the oven temp at 425 for 15 minutes to brown crust, then lower to 350 for 40-50 minutes.
Nutritional info is for 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 118.2
- Total Fat: 0.4 g
- Cholesterol: 1.9 mg
- Sodium: 94.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.5 g
- Protein: 6.1 g
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