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Baked Pumpkin Custard

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Ingredients
  Canned pumpkin 1 1⁄2 Cup (24 tbs) (Or Mashed And Cooked)
  Evaporated milk 12 Ounce
  Fat free egg substitute 1 3⁄4 Cup (28 tbs)
  Orange juice 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 1⁄2 Teaspoon
  Light brown sugar 1⁄2 Cup (8 tbs)
  Pumpkin pie spice 1 1⁄2 Teaspoon
Directions

1. Place all of the ingredients in a blender or food processor, and process until smooth.
2. Coat a 2-quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
3. Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1263 Calories from Fat 244

% Daily Value*

Total Fat 28 g42.9%

Saturated Fat 16.7 g83.3%

Trans Fat 0 g

Cholesterol 98.6 mg32.9%

Sodium 1273.3 mg53.1%

Total Carbohydrates 186 g62%

Dietary Fiber 11.9 g47.7%

Sugars 162.2 g

Protein 73 g145.3%

Vitamin A 1274.7% Vitamin C 108.3%

Calcium 119.3% Iron 82.3%

*Based on a 2000 Calorie diet

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Baked Pumpkin Custard Recipe