Pumpkin custard
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 118.2
- Total Fat: 0.4 g
- Cholesterol: 1.9 mg
- Sodium: 94.4 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 2.5 g
- Protein: 6.1 g
View full nutritional breakdown of Pumpkin custard calories by ingredient
Introduction
This is a very low fat, low sodium version of the standard pumpkin pie recipe. You can use pumpkin pie spice or add ginger and/or cloves if desired. This is a very low fat, low sodium version of the standard pumpkin pie recipe. You can use pumpkin pie spice or add ginger and/or cloves if desired.Number of Servings: 16
Ingredients
-
1 cup egg substitute (equiv. 4 eggs)
29 oz can pure pumpkin
2 12 oz cans nonfat evaporated milk
1 cup packed brown sugar
2 tsp cinnamon (or more to taste)
1/2 tsp nutmeg (or more to taste)
Directions
Preheat oven to 350
Mix all ingredients together. Pour into 2 greased 8 or 9 inch casserole dish.. Bake for 50-60 minutes, until custard is firm.
If you use a smaller and deeper casserole, cooking time will be longer. If you use custard cups, cooking time will be less. If you pour custard into pie shells, start the oven temp at 425 for 15 minutes to brown crust, then lower to 350 for 40-50 minutes.
Nutritional info is for 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ELENASAN.
Mix all ingredients together. Pour into 2 greased 8 or 9 inch casserole dish.. Bake for 50-60 minutes, until custard is firm.
If you use a smaller and deeper casserole, cooking time will be longer. If you use custard cups, cooking time will be less. If you pour custard into pie shells, start the oven temp at 425 for 15 minutes to brown crust, then lower to 350 for 40-50 minutes.
Nutritional info is for 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user ELENASAN.