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Pumpkin Custards
Ingredients
-
2
egg whites, slightly beaten
-
1
cup canned pumpkin
-
3/4
cup evaporated fat-free milk
-
3
tablespoons sugar
-
1/2
teaspoon ground cinnamon
-
1/8
teaspoon ground ginger
-
1/8
teaspoon ground allspice
-
dash of salt
-
Frozen light whipped dessert topping, thawed (optional)
Directions
1. In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
2. Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.
3. Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
4. Bake in a 325 degree F. oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping. Makes 4 servings.
From the Test Kitchen
- Make Ahead Tip Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.
- Tip Good Food, Good Health Eating Plan Exchanges:1 fat/sugar.
Nutrition Facts
(Pumpkin Custards)
- Servings Per Recipe 4,
- Calories 81,
- Protein (gm) 4,
- Carbohydrate (gm) 17,
- Cholesterol (mg) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (RE) 1422,
- Vitamin C (mg) 3,
- Sodium (mg) 89,
- Calcium (DV %) 81,
- Iron (DV %) 1,
- Other Carb () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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