PUMPKIN CUSTARD

Pumpkin Custard image

Provided by Marian Burros

Time 1h20m

Yield 10 servings

Number Of Ingredients 10

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Ingredients

2 cups skim milk
1/2 cup nonfat dry milk powder
1 29-ounce can pumpkin puree
1 cup firmly packed brown sugar
2 tablespoons minced crystalized ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
2 whole eggs
2 egg whites
1 teaspoon vanilla

Steps:

Preheat oven to 375 degrees.
In a large bowl, mix skim milk with nonfat dry milk.
Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
Spoon into a 6-cup baking dish, and bake for about 1 hour and 10 minutes until center of custard is cooked. (Place a toothpick into the center of the custard, and if it comes out clean, custard is done.) Cool, and serve warm or chilled.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 1 gram, Carbohydrate 34 grams, Fat 3 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 81 milligrams, Sugar 29 grams, TransFat 0 grams