Pumpkin custard cups

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 140.8
  • Total Fat: 7.0 g
  • Cholesterol: 81.6 mg
  • Sodium: 96.2 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 7.1 g

View full nutritional breakdown of Pumpkin custard cups calories by ingredient



Number of Servings: 7

Ingredients

    2 large eggs
    3/4 cup splenda
    1 cup mashed cooked canned pumpkin
    1 tsp. cinnamon
    2 cups evaporated milk (not-nonfat)

Directions

Beat eggs until frothy, add spenda and mix well. Add pumpkin, cinnamon, mix well until blended. Now add evaporated milk and blend well. Pour into custard cups. Set cups in a baking pan and pour 1/2 inch hot water in pan to surround custard cups. Bake at 400 degrees for 15 min., then turn heat back to 350 for 20 min. or until knife inserted inot the center of one of the custards comes out clean. Let cool, chill and serve with some nonfat Redi-Whip.
Delicious.
Servings: 7

Number of Servings: 7

Recipe submitted by SparkPeople user CHEFAGOGO.