Pumpkin Custard

Ingredients

• 2 cups skim milk
• ½ 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
• ¼ teaspoon ground cloves
• 2 whole eggs
• 2 egg whites
• 1 teaspoon vanilla

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    176 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 5 grams protein; 35 milligrams cholesterol; 76 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Preheat oven to 375 degrees.
2. In a large bowl, mix skim milk with nonfat dry milk.
3. Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
4. 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.