Recipe

Pumpkin Pie Custard Recipe


Pumpkin Pie Custard Recipe Midgelet / All my dishes
11 months, 2 weeks ago
Taste of Home: may be low fat, full fat and even sugar free!
Prep:15m Cook:45m Servings:10

Midgelet

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Ingredients
  • 2 cups canned pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 8 egg whites
  • 1/2 cup fat-free milk
  • 3/4 cup sugar ( use Splenda for sugar free ! )
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Fat-free whipped topping, optional

Directions
  1. In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth.
  2. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
  3. Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray.
  4. Place in a 15-in. x 10-in. x 1-in. baking pan.
  5. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean.
  6. Cool on a wire rack.
  7. Refrigerate until serving.
  8. Garnish with whipped topping if desired.

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Comments

minitindel 11 months, 2 weeks ago said:
Sounds very good midge

five

happy thanksgiving to you

hugs tink

momo_55grandma 11 months, 2 weeks ago said:
Wonderful love it thanks.

lacrenshaw 11 months, 2 weeks ago said:
Another take on a pumpkin dessert! Thank you, midge. 5.
Lorraine


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