Baked Pumpkin Custard Recipe
Servings: 8
Ingredients
- 1 1/2 c. canned or possibly mashed cooked pumpkin
- 1 can evaporated skim lowfat milk (12 ounces)
- 1 3/4 c. fat-free egg substitute
- 1/3 c. orange juice
- 1 1/2 tsp vanilla extract
- 1/2 c. light brown sugar
- 1 1/2 tsp pumpkin pie spice
Directions
- 1. Place all of the ingredients in a blender or possibly food processor, and process till smooth.
- 2. Coat a 2-qt souffle dish with nonstick cooking spray. Put the mix into the dish, and place the dish in a pan filled with 1 inch of warm water.
- 3. Bake at 350 degrees Fahrenheit for about 1 hour and 15 min, or possibly till a sharp knife inserted in the center of the custard comes out clean. Refrigeratefor at least 8 hrs or possibly overnight and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 141g | |
| Recipe makes 8 servings | |
| Calories 172 | |
| Calories from Fat 47 | 27% |
| Total Fat 5.38g | 7% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 150mg | 6% |
| Potassium 415mg | 12% |
| Total Carbs 20.85g | 6% |
| Dietary Fiber 0.1g | 0% |
| Sugars 19.52g | 13% |
| Protein 9.99g | 16% |
