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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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