Dessert

Pumpkin Custard with exotic spices is for Dessert.

Pumpkin Custard with exotic spices takes 10 minutes to prepare.

Pumpkin Custard with exotic spices takes 75 minutes to cook.

Pumpkin Custard with exotic spices makes 7 servings.

The ingredients for Pumpkin Custard with exotic spices are:

1 29 oz can pumpkin
1 12 oz can nonfat evaporated milk
1/4 cup dry nonfat milk mixed with 7/8 cup water
3 large omega-3 eggs (3/4 cup)
3 Tbs Splenda
1 1/2 Tbs blackstrap Molasses
2 tsp cocoa powder
2 tsp pumpkin pie spice
1 1/2 tsp cinnamon
1/4 tsp cloves, powdered
1/4 tsp chipotle powder
1/4 tsp sea salt
1/2 tsp sunflower oil (to oil the pan)

Here is how you make Pumpkin Custard with exotic spices:

Using an 11" long by 4" wide by 2 1/2" deep bread pan, this made 10 servings, with each slice about 1/2 cup. 1. Mix the spices into a bowl to combine well to avoid getting bits of clumped spice in the custard. 2. Preheat oven to 450 degrees Farhenheit. 3. Mix all ingredients, excluding eggs, in a large bowl and mix until thoroughly blended. Adjust the sweeteners to suit your taste. Be careful with the molasses, it can overpower the other flavors and dampen the complexity. Add the eggs last and beat for 1-2 minutes with a mixer on low. 2. Lightly oil a long, shallow bread pan or a cake pan and pour in the pumpkin custard. Place in oven and bake at 450 for 15 minutes; turn the oven down to 350 and continue to bake another 50 minutes, giving it an addition 15 minute if necessary. The center may be a little 'soft' but it will firm up as it cools. You'll need less time if you cook it in a wider pan.Number of Servings: 7Recipe submitted by SparkPeople user CCKELLY3.

The nutritional information for Pumpkin Custard with exotic spices is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 154.8

• Total Fat: 2.8 g
• Cholesterol: 94.7 mg
• Sodium: 108.0 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 3.3 g
• Protein: 8.6 g