Pumpkin Custard
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 115.2
- Total Fat: 0.3 g
- Cholesterol: 2.6 mg
- Sodium: 310.6 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 2.0 g
- Protein: 7.8 g
View full nutritional breakdown of Pumpkin Custard calories by ingredient
Introduction
Pumpkin pie without the crust Pumpkin pie without the crustNumber of Servings: 6
Ingredients
-
1/2 c. egg substitute
15-oz can pumpkin
1/4 c granulated sugar
1 1/2 t. Truvia (or other sugar substitute equivalent to 1/4 c. sugar)
1/2 t. salt
1/2 t ground ginger
1/4 t ground cloves
1 t. ground cinnamon
9 oz non-fat or low-fat evaporated milk
Tips
Serve plain or topped with fat-free whipped topping for a handy, healthy snack or tasty dessert.
Directions
Put all ingredients except evaporated milk into a large mixing bowl. Whisk or stir until well-blended. Gradually stir in the evaporated milk.
Spray 6 6-oz custard cups with non-stick cooking spray. Divide the mixture evenly into the cups. Place the cups into a large baking pan. Add water to within an inch of the tops of the cups.
Place the pan into a preheated 350-degree oven and bake for 50-55 minutes, until tops are firm.
Serving Size: Makes 6 five-ounce servings
Spray 6 6-oz custard cups with non-stick cooking spray. Divide the mixture evenly into the cups. Place the cups into a large baking pan. Add water to within an inch of the tops of the cups.
Place the pan into a preheated 350-degree oven and bake for 50-55 minutes, until tops are firm.
Serving Size: Makes 6 five-ounce servings