This is a print preview of "Baked Pumpkin Custard" recipe.

Baked Pumpkin Custard Recipe
by Global Cookbook

Baked Pumpkin Custard
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  Servings: 8

Ingredients

  • 1 1/2 c. canned or possibly mashed cooked pumpkin
  • 1 can evaporated skim lowfat milk (12 ounces)
  • 1 3/4 c. fat-free egg substitute
  • 1/3 c. orange juice
  • 1 1/2 tsp vanilla extract
  • 1/2 c. light brown sugar
  • 1 1/2 tsp pumpkin pie spice

Directions

  1. Place all of the ingredients in a blender or possibly food processor, and process till smooth.
  2. Coat a 2-qt souffle dish with nonstick cooking spray. Put the mix into the dish, and place the dish in a pan filled with 1 inch of warm water.
  3. Bake at 350 degrees Fahrenheit for about 1 hour and 15 min, or possibly till a sharp knife inserted in the center of the custard comes out clean. Refrigeratefor at least 8 hrs or possibly overnight and serve.