 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
From Cooking Light's 1990 Annual Cookbook. I can't wait to try this during the fall! Ingredients:
2 eggs |
1 (12 ounce) can evaporated skim milk |
1 (16 ounce) can pumpkin |
1/4 cup firmly packed brown sugar |
1 teaspoon pumpkin pie spice |
2 teaspoons vanilla extract |
vegetable oil cooking spray |
plain nonfat yogurt (optional) |
Directions:
1. Combine eggs and half of milk in a medium mixing bowl; beat at medium speed with an electric mixer until well blended. Add remaining milk, pumpkin, brown sugar, pumpkin pie spice, and vanilla; beat at low speed until well blended.
2. Spoon pumpkin mixture into a 1-qt casserole that has been coated with cooking spray. Baked uncovered at 325 degrees for 1 hour and 25 minutes or until custard is set. Cool slightly on wire rack.
3. Spoon into individual serving dishes and top with yogurt, if desired. Serve warm.
|
|