Ingredients for Sugar Free Pumpkin Custard
- 2 large eggs
- 2 large egg whites
- Equal Sugar Substitute
- Canned Pumpkin
- 1 (12-ounce) can evaporated fat-free milk
- 1 teaspoon ground cinnamon
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How to Make Sugar Free Pumpkin Custard
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, combine 1 (15-ounce) can pumpkin puree and 1 (12-ounce) can evaporated fat-free milk.
- Add 2 large eggs and 2 large egg whites to the pumpkin mixture.
- Stir in 1 teaspoon ground cinnamon.
- Using a mixer or a wooden spoon, beat the mixture until completely smooth and well combined.
- Pour the custard mixture into six (6-ounce) ramekins or custard cups.
- Place the ramekins in a larger baking dish (casserole pan). Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (bain-marie).
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and continue baking for 40-45 minutes, or until a knife inserted into the center comes out clean.
- Remove from oven and let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
18g
Fat
13g
Carbs
4g