Creamy Pumpkin Custard Recipe
Servings: 9
Ingredients
- Cooking spray as needed
- 3 x two-inch graham cracker squares finely crushed
- 1 can pumpkin - (15 ounce)
- 1 can evaporated skim lowfat milk - (12 ounce)
- 1/4 c. dark brown sugar - (packed)
- 1 x egg
- 2 x egg whites
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1 tsp vanilla extract
- 1/2 c. fat-free whipped topping plus
- 1 Tbsp. fat-free whipped topping
Directions
- Preheat the oven to 325 degrees. Coat an 8- by 8-inch baking dish with cooking spray. Sprinkle graham cracker crumbs proportionately across the bottom of the pan.
- In a large mixing bowl, combine the pumpkin, lowfat milk, sugar, egg, egg whites, cinnamon, allspice, and vanilla extract. Mix well using an electric mixer on medium speed.
- Pour the custard into the baking dish and bake for 50 min to 1 hour or possibly till knife inserted comes out clean.
- Place the pan on a cooling rack and cold for 20 min. Cut into nine equal servings and top with whipped topping.
- This recipe yields 9 servings.
- Serving size: 1/9 of recipe.
- Comments: What better way to showcase a holiday favorite, pumpkin Rather than using a traditional flour-and-shortening crust, a graham cracker crust allows us to slash the fat considerably. Lots of spices also cuts down on the need for too much sugar.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 74g | |
| Recipe makes 9 servings | |
| Calories 103 | |
| Calories from Fat 38 | 37% |
| Total Fat 4.25g | 5% |
| Saturated Fat 2.58g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 56mg | 2% |
| Potassium 204mg | 6% |
| Total Carbs 12.69g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 11.48g | 8% |
| Protein 3.74g | 6% |
