Dessert

Lowfat Pumpkin Pie Custard is for Dessert.

Lowfat Pumpkin Pie Custard takes 15 minutes to prepare.

Lowfat Pumpkin Pie Custard takes 50 minutes to cook.

Lowfat Pumpkin Pie Custard makes 6 servings.

The ingredients for Lowfat Pumpkin Pie Custard are:

1 tsp Cinnamon, ground
1/4 tsp Cloves, ground
1/2 tsp Ginger, ground
1/2 tsp Salt
3/4 cup Splenda
1 can Evaporated Milk, Fat Free Milk Carnation
1.75 cup Libbys 100% pure pumpkin, canned
1/2 cup Egg substitute, liquid (Egg Beaters)

Here is how you make Lowfat Pumpkin Pie Custard:

Preheat oven to 350.Spray 6 ramekins or custard dishes with Pam.Heat water for bakingIn small bowl mix together splenda and spicesIn large bowl mix add egg beaters. pumpkin and spice mixture blend mixture with whisk. Slowly add evaporated milk.Pour into prepared dishes.In large baking pan place dishes, place in oven add water to 1 in.Bake approx 50 min check center went knife comes out clean done.

The nutritional information for Lowfat Pumpkin Pie Custard is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 86.3

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 297.1 mg
• Total Carbs: 17.7 g
• Dietary Fiber: 3.2 g
• Protein: 7.4 g