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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Recipe from . Bake time 40 minutes + cooling. Ingredients:
pumpkin pie custard |
insteas of pumpkin pie, try this flavorful light holiday dessert, says field editor namcy zimmerman of cap may court house, new jersey. my husband's aunt shared the recipe after she brought this treat to a family party. |
servings: 10 |
low fat |
method: baked |
time: prep: 20 min. bake: 40 min. + cooling |
ingredients |
2 cups canned pumpkin |
1 can (12 ounces) fat-free evaporated milk |
8 egg whites |
1/2 cup fat-free milk |
3/4 cup sugar |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
1/4 teaspoon salt |
1/4 teaspoon ground cloves |
1/4 teaspoon ground nutmeg |
fat-free whipped topping, optional |
Directions:
1. Directions:
2. In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth.
3. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
4. Spoon into ten 6-oz. ramekins or custard cuts coated with cooking spray.
5. Place in a 15-in. x 10-in. x 1-in. baking pan.
6. Bake at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean.
7. Cool on a wire rack. Refrigerate until serving.
8. Garnish with whipped topping if desired.
9. Yield: 10 servings.
10. -
11. NUTRITION FACTS
12. One serving: (calculated without whipped topping)
13. Calories: 120
14. Fat: 0 g
15. Saturated Fat: 0 g
16. Cholesterol: 2 mg
17. Sodium: 151 mg
18. Carbohydrate: 24 g
19. Fiber: 2 g
20. Protein: 7 g
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