Pumpkin Custard, Rich

birdee
birdee Posts: 6
edited September 20 in Recipes
3 egg whites
2/3 Cup sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
Dash of ground cloves
1 can (15 oz) solid-pack pumpkin
1 tsp. vanilla
1 can (12 oz) fat-free evaporated milk
In large bowl beat egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla, mix well. Gradually beat in evaporated milk. Pour into 8 ungreased 6-oz custard cups. Place cups in a 13-in x 9 inch x 2 inch baking pan; add 1 in. water to pan. Bake at 325 for 35-40 min or until a knife inserted near the center comes ou:bigsmile: t clean. Serves 8. 125 calories per serving. 2mg. chol, 220 mg sodium, 25 g carbs. 2 g fiber, 5 g protein.

Replies

  • vhuber
    vhuber Posts: 8,779 Member
    This WILL be on my table for T-day, thank you! Could you use splenda for the sugar to make it even lower in calories??
  • pkgirrl
    pkgirrl Posts: 587
    YUM! so pumped to try this =D
  • birdee
    birdee Posts: 6
    I haven't tried splenda yet in this recipe but I have used spenda in a low cal pumpkin pie recipe I've always liked. Since the same amount of calories are in this as in the pie, I figured why not try it this way. I have to confess that instead of the pumkin pie fillling I used the same amount in a combination of sweet potates and carrots..
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