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Pumpkin custard pie recipe taste of home

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Pumpkin custard pie recipe taste of home

MAKES: 8 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) reduced-fat evaporated milk
  • 3/4 cup egg substitute
  • 1/3 cup packed brown sugar
  • 1-1/2 teaspoons vanilla flavoring
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger root
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon salt
  • TOPPING:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • two tablespoons cold butter
  • 1/2 cup chopped pecans

Directions

  1. Inside a large bowl, combine the very first nine ingredients. Transfer to eight 6-oz. ramekins or custard cups. Devote a baking pan add one in. of boiling water to pan. Bake, uncovered, at 325 for 25 minutes.
  2. Meanwhile, for topping, in a tiny bowl, combine the flour, brown sugar and cinnamon. Decline in butter until crumbly. Stir in pecans. Sprinkle over custards. Bake 15-twenty minutes longer or until a knife placed close to the center arrives clean.
  3. Remove ramekins from water bath awesome for ten minutes. Cover and refrigerate not less than 4 hrs. Yield: 8 servings.

Initially printed as Pumpkin Pecan Custard in Healthy Cooking August/September 2011, p61

Dietary Details

1/2 cup: 213 calories, 9g fat (3g saturated fats), 11mg cholesterol, 160mg sodium, 27g carb (21g sugars, 3g fiber), 7g protein Diabetic Exchanges: 2 starch, 1 fat.

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