Pumpkin Custard made with egg whites

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Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 138.7

Total Fat: 0.3 g
Cholesterol: 1.9 mg
Sodium: 238.1 mg
Total Carbs: 28.8 g
Dietary Fiber: 1.8 g
Protein: 6.4 g

View full nutritional breakdown of Pumpkin Custard made with egg whites calories by ingredient

Introduction

The same as my other pumpkin custard but with eggs whites instead of whole eggs to reduce the fat and cholesterol. We eat this throughout the year - not just for Thanksgiving. It is a great source of vitamin A. Warm or chilled, topped with pecans or whipped topping (add the calories!), it makes a great snack or dessert. The same as my other pumpkin custard but with eggs whites instead of whole eggs to reduce the fat and cholesterol. We eat this throughout the year - not just for Thanksgiving. It is a great source of vitamin A. Warm or chilled, topped with pecans or whipped topping (add the calories!), it makes a great snack or dessert.

Minutes to Prepare: 5

Minutes to Cook: 60

Number of Servings: 8

Ingredients

4 Egg Whites, beaten

1 Can Pumpkin (16 oz or closets you can find)

2/3 Cup packed Brown Sugar

1 Tbsp Pumpkin Pie Spice

1 Tbsp Whole Wheat Flour

1/2 Tsp Salt

1 Can Evaporated Milk, non fat (12 oz or closest you can find)

Directions

Preheat oven to 425.

Beat eggs whites then add pumpkin and blend. Stir in sugar, flour, spice, and salt and mix well. Add evaported milk and stir until blended. Pour into non-stick casserole dish or into prepared pie shell (not in nutrient calculation) and bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes longer or until knife inserted near center comes out clean. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user IAMTHINNOW2.