Egg Free Pumpkin Custard Recipe

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Egg Free Pumpkin Custard
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Ingredients
13
Count
Nutrition
135
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. Mix and whisk dry ingredients.
  2. Combine milk and pumpkin.
  3. Combine wet and dry ingredients.
  4. Stir and whisk to get spices to spread.
  5. Pour into prepared ramekins.
  6. Bake at 350 for 45 minutes.
  7. Let cool and refrigerate for at least 6 hours or overnight.
  8. Best served with a dollop of whipped cream, because this has some kick! Good for several days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 134.93 Kcal (565 kJ)
Calories from fat 4.66 Kcal
% Daily Value*
Total Fat 0.52g 1%
Cholesterol 2.76mg 1%
Sodium 52.34mg 2%
Potassium 279.13mg 6%
Total Carbs 28.25g 9%
Sugars 17.4g 70%
Dietary Fiber 2.2g 9%
Protein 3.36g 7%
Vitamin C 2.7mg 5%
Vitamin A 0.5mg 17%
Iron 0.7mg 4%
Calcium 196.8mg 20%
Amount Per 100 g
Calories 81.22 Kcal (340 kJ)
Calories from fat 2.81 Kcal
% Daily Value*
Total Fat 0.31g 1%
Cholesterol 1.66mg 1%
Sodium 31.51mg 2%
Potassium 168.03mg 6%
Total Carbs 17.01g 9%
Sugars 10.48g 70%
Dietary Fiber 1.32g 9%
Protein 2.02g 7%
Vitamin C 1.7mg 5%
Vitamin A 0.3mg 17%
Iron 0.4mg 4%
Calcium 118.5mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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