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Vegetables: No Crust Pumpkin Custard Recipe

Vegetables: No Crust Pumpkin Custard Recipe

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Ingredients

Count

Nutrition

732

Calories

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Ingredients:

Serving

2 cups canned pumpkin
12 oz evaporated skim milk
1 cup splenda cup-for-cup sugar substitute
1 cup egg beaters
1/4 cup brown sugar
1 tsp salt
3 tsp pumpkin pie spice

Directions:

Preheat oven to 350 degrees F.
Place all ingredients in a large mixing bowl. Beat with electric mixer until well-blended, about 1 & 1/2 minutes. Pour into a 9-inch pie plate.
Bake for 50-55 minutes, or until a knife inserted near center comes out clean. Let rest at least 10 minutes before slicing. Serve with pie server.
May be topped with 1-2 tablespoons low calorie whipped topping.
Refrigerate leftovers immediately. This custard will spoil quickly if left out at room temperature because there is so little sugar in it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	732.18 Kcal (3065 kJ)
Calories from fat	8.99 Kcal
		% Daily Value*
Total Fat	1g	2%
Cholesterol	6.8mg	2%
Sodium	3100.22mg	129%
Potassium	1714.12mg	36%
Total Carbs	141.79g	47%
Sugars	89.38g	358%
Dietary Fiber	15.93g	64%
Protein	42.63g	85%
Vitamin C	24mg	40%
Vitamin A	4.9mg	163%
Iron	6.4mg	36%
Calcium	926.9mg	93%

Amount Per 100 g
Calories	62.81 Kcal (263 kJ)
Calories from fat	0.77 Kcal
		% Daily Value*
Total Fat	0.09g	2%
Cholesterol	0.58mg	2%
Sodium	265.93mg	129%
Potassium	147.03mg	36%
Total Carbs	12.16g	47%
Sugars	7.67g	358%
Dietary Fiber	1.37g	64%
Protein	3.66g	85%
Vitamin C	2.1mg	40%
Vitamin A	0.4mg	163%
Iron	0.6mg	36%
Calcium	79.5mg	93%

* 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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