Pumpkin Custard with whole eggs

More sharing options

Share on Twitter

5 of 5 (2)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 148.9

Total Fat: 1.6 g
Cholesterol: 55.0 mg
Sodium: 226.3 mg
Total Carbs: 29.0 g
Dietary Fiber: 1.8 g
Protein: 5.9 g

View full nutritional breakdown of Pumpkin Custard with whole eggs calories by ingredient

Introduction

This is the Del Monte recipe tweeked a bit. I bake this in a small casserole dish though you could put this in a pie shell. This is the Del Monte recipe tweeked a bit. I bake this in a small casserole dish though you could put this in a pie shell.

Minutes to Prepare: 5

Minutes to Cook: 55

Number of Servings: 8

Ingredients

2 Eggs, beaten

1 can Pumpkin (16oz or closest you can find)

2/3 Cup Brown Sugar, packed

1 Tbsp Pumpkin Pie Spice

1 Tbsp Whole Wheat Flour

1/2 Tsp Salt

1 can Evaporated Milk, non-fat (13oz or closest you can find)

Directions

Preheat oven to 425.

Combine eggs and pumpkin then blend in sugar, flour, spice, and salt. Mix well and then blend in the evaporated milk. Pour into non-stick casserole dish or into prepared pie shell. Bake at 425 for 15 minutes then reduce to 350 and back for an additional 35 - 40 minutes or until knife inserted near center comes out clean.

Number of Servings: 8

Recipe submitted by SparkPeople user IAMTHINNOW2.