Baked Pumpkin Custard
- 2 cups solid pack or mashed cooked pumpkin
- ¼ cup sugar
- ⅓ cup Splenda granular
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ⅛ teaspoon cloves
- 2 eggs, slightly beaten
- ¼ cup egg whites
- 12 ounces evaporated skim milk
Preheat oven to 350°F.
Mix together pumpkin, sugar, Splenda, cinnamon, ginger, and cloves. Add eggs, egg whites, and evaporated milk; whisk until well blended.
Pour into 6 custard cups or 1½-quart casserole dish. Set cups or casserole in large baking pan; put pan on rack in oven and pour hot water into pan to within ½″ of top of custard.
Bake in custard cups for 40–45 minutes, 1½-quart casserole for 60–70 minutes, until knife inserted in center comes out clean. Remove immediately from hot water. Serve warm or chilled.
SERVES 6; SERVING SIZE: ½ CUP
PER SERVING: Calories: 130 | Protein: 7g | Carbohydrates: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 63mg Sodium: 89mg | Fiber: 2g | PCF Ratio: 20-68-12 | Exchange Approx.: 1 Milk, 1 Vegetable, ½ Fat
If using this recipe for pumpkin pie, pour filling in prepared pie shell and bake in a 350°F oven for 40–45 minutes, or until filling is set. The nutrition information per serving is: Calories: 244; Protein: 8g; Fat: 9g; Saturated fat: 3g; Cholesterol: 63mg; Carbohydrate: 33g; Sodium: 206mg; PCF ratio: 13-33-5; Exchange Approx.: 1 Starch, 1 Milk, 1 Vegetable, 3 Fats.