Dessert

Pumpkin Custard (Crustless Pumpkin Pie) is for Dessert.

Pumpkin Custard (Crustless Pumpkin Pie) takes 10 minutes to prepare.

Pumpkin Custard (Crustless Pumpkin Pie) takes 60 minutes to cook.

Pumpkin Custard (Crustless Pumpkin Pie) makes 7 servings.

The ingredients for Pumpkin Custard (Crustless Pumpkin Pie) are:

1 tsp Cinnamon, ground
0.25 tsp Cloves, ground
0.50 tsp Ginger, ground
0.50 tsp Salt
1 can 15 Oz Pumpkin
0.50 cup Better 'n' Eggs egg substitute
1can CARNATION? Evaporated Milk, Fat Free, canned
1 cup stevia-bulk package

Here is how you make Pumpkin Custard (Crustless Pumpkin Pie):

Preheat oven to 425?. In medium mixing bowl-mix egg substitute and Stevia on low speed until incorporated. Add pumpkin, spices and salt- mix on low until combined. Scrape sides and bottom of bowl. Add milk and mix just until everything is the same color. Lightly spray an 8 x 8 glass pan with cooking spray. Pour pumpkin mix in and place in middle of oven. Bake for 15 minutes at 425?. Decrease oven temperature to 350? and bake about 40-50 minutes longer or until middle is set (knife comes out clean).Serving Size:?Makes 7 -1/2 c servings

The nutritional information for Pumpkin Custard (Crustless Pumpkin Pie) is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 75.2

• Total Fat: 0.2 g
• Cholesterol: 2.1 mg
• Sodium: 268.3 mg
• Total Carbs: 21.1 g
• Dietary Fiber: 2.1 g
• Protein: 6.3 g