Facebook

Baked Pumpkin Custard

MerckEngage User Rating:

Rate this recipe

Baked Pumpkin Custard Recipe
Nutrition Facts*
Serving Size
16 Recipe
Servings Per Recipe
6
Amount Per Serving
Calories
176
Calories from Fat
27
% Daily Value
Total Fat
3g
5%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
3mg
1%
Sodium
118mg
5%
Total Carbohydrates
33g
11%
Dietary Fiber
3g
12%
Sugars
26g
Protein
8g
Calcium
3mg
0%

Number of servings: 6

Calories per serving: 176

Preparation time: 10 min

Total time: 55 min

Ingredients

2 cups canned pumpkin

4 egg whites, lightly beaten

1 (12-oz) can evaporated skim milk

6 tbsp sugar

1 tsp cinnamon

12 tsp ginger

14 tsp nutmeg

14 tsp allspice

Nonstick cooking spray

2 tbsp pure maple syrup

6 tbsp reduced-fat whipped topping

Directions

Preheat oven to 350°F.

1. In a large bowl, combine pumpkin, egg whites, milk, sugar, cinnamon, ginger, nutmeg, and allspice. Mix well.

2. Spray 6 individual 6-oz custard cups or ramekins with nonstick cooking spray. Pour in pumpkin mixture, dividing evenly.

3. Place cups in a 9 x 13 baking dish. Fill baking dish with hot water halfway up sides of the cups.

4. Bake 40 to 45 minutes or until an inserted knife comes out clean.

5. Remove from baking dish and let stand 5 minutes.

6. To serve, top each custard with 1 tsp maple syrup and 1 tbsp whipped topping.

Makes 6 servings.

Facebook Twitter Pinterest