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Pumpkin Custard

Source of Recipe

Marla


List of Ingredients

1 can pumpkin puree (15 oz)
2 lrg eggs
4 lrg egg whites
2/3 c spoonable brown sugar substitute
1 T cornstarch
2 can evaporated skim milk (12 oz)
1/2 T vanilla extract
1 t ground cinnamon
1/4 t ground ginger
1/4 t salt (optional)
ground nutmeg




Recipe

Preheat oven to 350 degrees F. Place twelve 3/4 cup custard cups
in a large baking pan. In a large bowl, whisk together the
pumpkin puree, eggs, egg whites, brown sugar substitute, and
cornstarch. Gradually whisk in evaporated milk. Stir in
vanilla, cinnamon, ginger, and salt (if using). Whisk again to
combine thoroughly. Pour the mixture into the 12 custard cups,
dividing equally. Sprinkle the top of each with a little nutmeg.
Fill the baking pan with hot water to come halfway up the sides
of the cups. Bake for 50 minutes, until set and custards are
lightly browned. Transfer custards to a wire rack to cool.
Serve warm or cold. Makes 12 servings.

Nutritional information: 88 calories, 1 g fat, 8 g protein,
12 g carbohydrates, 38 mg cholesterol, 110 mg sodium, 2 g fiber.