Pumpkin Custard


30 oz. can pumpkin pie spice
2 large eggs and 1 egg white, or, 1/2 c. egg substitute and 1 egg white
12 oz. can evaporated skim or low fat milk


Preheat oven to 325°. Combine all ingredients in a large bowl. Pour into a 3 quart baking dish which has been sprayed with a vegetable cooking spray. Bake, uncovered, 1-1/2 hours to 2 hours or until custard is set when knife inserted in center comes out clean. Cool on wire rack. Spoon into individual serving dishes and top with yogurt or non-fat whipped topping, if desired. Makes 1/2 c. servings for 6.

To Do Ahead: Complete recipe, cool on wire rack, cover with a sheet of waxed paper and refrigerate up to 2 days. Best when served at room temperature.

< back

All Rights Reserved © 1999-2007 Kitchen Talk ®