Thanksgiving

Karen's Pumpkin Custard is for Dessert.

Karen's Pumpkin Custard takes 15 minutes to prepare.

Karen's Pumpkin Custard takes 50 minutes to cook.

Karen's Pumpkin Custard makes 14 servings.

The ingredients for Karen's Pumpkin Custard are:

1.5 cups granulated sugar
.75 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
.5 tsp. ground cloves
.75 cup egg substitute
29 ounce can pure pumpkin
2 cans 12 ounce canned non fat evaporated milk

Here is how you make Karen's Pumpkin Custard:

PREHEAT oven to 300? F.MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.Makes 8 half cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user TUNASUE.

The nutritional information for Karen's Pumpkin Custard is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 153.5

• Total Fat: 0.3 g
• Cholesterol: 2.3 mg
• Sodium: 215.4 mg
• Total Carbs: 32.9 g
• Dietary Fiber: 1.9 g
• Protein: 6.1 g