Dessert

Pumpkin Custard with whole eggs is for Dessert.

Pumpkin Custard with whole eggs takes 5 minutes to prepare.

Pumpkin Custard with whole eggs takes 55 minutes to cook.

Pumpkin Custard with whole eggs makes 8 servings.

The ingredients for Pumpkin Custard with whole eggs are:

2 Eggs, beaten
1 can Pumpkin (16oz or closest you can find)
2/3 Cup Brown Sugar, packed
1 Tbsp Pumpkin Pie Spice
1 Tbsp Whole Wheat Flour
1/2 Tsp Salt
1 can Evaporated Milk, non-fat (13oz or closest you can find)

Here is how you make Pumpkin Custard with whole eggs:

Preheat oven to 425.Combine eggs and pumpkin then blend in sugar, flour, spice, and salt. Mix well and then blend in the evaporated milk. Pour into non-stick casserole dish or into prepared pie shell. Bake at 425 for 15 minutes then reduce to 350 and back for an additional 35 - 40 minutes or until knife inserted near center comes out clean.Number of Servings: 8Recipe submitted by SparkPeople user IAMTHINNOW2.

The nutritional information for Pumpkin Custard with whole eggs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 148.9

• Total Fat: 1.6 g
• Cholesterol: 55.0 mg
• Sodium: 226.3 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 1.8 g
• Protein: 5.9 g