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Pumpkin Pie Custard

Pumpkin Pie Custard
This gluten free and vegetarian recipe serves 10. One portion of this dish contains around 6g of protein, 3g of fat, and a total of 145 calories. It is perfect for Thanksgiving. If you have pumpkin, ground cloves, evaporated milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth.
Ingredients you will need
Evaporated MilkEvaporated Milk
Fat Free MilkFat Free Milk
Egg WhitesEgg Whites
PumpkinPumpkin
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BowlBowl
2
Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
Ingredients you will need
CinnamonCinnamon
CloveClove
GingerGinger
NutmegNutmeg
SugarSugar
SaltSalt
3
Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray.
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Cooking SprayCooking Spray
CustardCustard
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RamekinRamekin
4
Place in a 15-in. x 10-in. x 1-in. baking pan.
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Baking PanBaking Pan
5
Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving.
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Wire RackWire Rack
OvenOven
KnifeKnife
6
Garnish with whipped topping if desired.
Ingredients you will need
Whipped ToppingWhipped Topping
DifficultyExpert
Ready In1 h
Servings10
Health Score13
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo Vegetarian
Dish TypesSide Dish
OccasionsThanksgiving
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