Taste of Home
Rich Pumpkin Custard
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 8 servings.
"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."
Ingredients
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3 large egg whites, lightly beaten
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2/3 cup sugar
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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Dash ground cloves
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1 can (15 ounces) solid-pack pumpkin
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1 teaspoon vanilla extract
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1 can (12 ounces) fat-free evaporated milk
Directions
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1.
In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.
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2.
Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.
Nutrition Facts
1 each: 125 calories, 0 fat (0 saturated fat), 2mg cholesterol, 220mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 5g protein.
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