Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 C. Splenda granulated1/4 C. granulated sugar1 large can (29 oz) Solid Pack Pumpkin1 C. Egg Beaters Egg substitute1 tsp. salt2 tsp. ground cinnamon1 tsp. ground nutmeg2 cans (12 oz.) Fat Free Evaporated Milk
Makes 12 1/2 cup servings
Heat oven to 350 degrees
In a large bowl combine egg, pumpkin, splenda, sugar, cinnamon, nutmeg and salt. Stir well to blend completely. Gradually stir in evaporated milk.
Pour into oven safe dish sprayed with non-stick spray (2 qt. casserole works well). Bake 60 minutes or until knife inserted in middle comes out clean. Allow to cool. Serve with fat free Cool Whip.
Number of Servings: 12
Recipe submitted by SparkPeople user PERFECT01.
Heat oven to 350 degrees
In a large bowl combine egg, pumpkin, splenda, sugar, cinnamon, nutmeg and salt. Stir well to blend completely. Gradually stir in evaporated milk.
Pour into oven safe dish sprayed with non-stick spray (2 qt. casserole works well). Bake 60 minutes or until knife inserted in middle comes out clean. Allow to cool. Serve with fat free Cool Whip.
Number of Servings: 12
Recipe submitted by SparkPeople user PERFECT01.
Nutritional Info Amount Per Serving
- Calories: 102.2
- Total Fat: 0.4 g
- Cholesterol: 2.8 mg
- Sodium: 309.3 mg
- Total Carbs: 17.7 g
- Dietary Fiber: 2.3 g
- Protein: 7.6 g
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