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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I found this recipe in the More-With-Less Cookbook and thought I would share this healthy, low fat dessert. Ingredients:
1 1/2 cups pumpkin puree |
2/3 cup brown sugar |
3/4 cup egg substitute |
1 1/2 cups skim evaporated milk |
1 tablespoon cornstarch |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/4 teaspoon ground cloves |
1/4 teaspoon nutmeg |
Directions:
1. 1. Preheat oven to 350°F.
2. 2. Combine all ingredients in a mixing bowl and mix well.
3. 3. Spray 11x7 glass baking dish with non-stick spray or grease with 1 tablespoon melted butter.
4. 4. Pour custard into greased dish.
5. 5. Bake for 45 minutes or until knife inserted off center comes out clean.
6. NOTE: There is no need for a water bath when baking this custard.
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