Baked Pumpkin Custard Recipe
Ingredients
| 1 1/2 cups canned or mashed cooked pumpkin | ||
| Evaporated milk | 1 Can (10oz) | |
| 1 3/4 cups fat-free egg substitute | ||
| Orange juice | 1/3 Cup (16 tbs) | |
| Vanilla extract | 1 1/2 Teaspoon | |
| Light brown sugar | 1/2 Cup (16 tbs) | |
| Pumpkin pie spice | 1 1/2 Teaspoon | |
Directions
1. Place all of the ingredients in a blender or food processor, and process until smooth.
2. Coat a 2-quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
3. Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight.
2. Coat a 2-quart souffle dish with nonstick cooking spray. Pour the mixture into the dish, and place the dish in a pan filled with 1 inch of hot water.
3. Bake at 350°F for about 1 hour and 15 minutes, or until a sharp knife inserted in the center of the custard comes out clean. Chill for at least 8 hours or overnight.
Chef
