Cinnamon-Pumpkin Custard

When a craving for pumpkin pie hits, don't ditch your diet. Reach for frozen egg product to replace the eggs. The creamy pumpkin custard, made with evaporated milk and all the usual spices, is as good as it gets with only 195-calories a slice.

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  • Makes: 6 servings
  • Prep: 25 mins
  • Chill: 2 hrs to 24 hrs
  • Bake: 40 mins 300°F
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Cinnamon-Pumpkin Custard
Ingredients
1
cup canned pumpkin
1/2
cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
1/3
cup packed brown sugar
3/4
teaspoon ground cinnamon
1/8
teaspoon ground allspice
1
12 ounce can (1-1/2 cups) evaporated milk
Directions
  1. In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.
  2. Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.
  3. Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately. Makes 6 servings.
Nutrition Facts (Cinnamon-Pumpkin Custard)
    Per serving:
  • 181 kcal cal.,
  • 4 g fat
  • (3 g sat. fat,
  • 1 g monounsatured fat),
  • 16 mg chol.,
  • 106 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 28 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Related Categories
Chocolate Desserts, Desserts
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