Ingredients
6
6 servings
- •0.33333334326744 cup packed brown sugar
- •1 teaspoon pumpkin pie spice
- •0.25 teaspoon cayenne pepper
- •1 teaspoon vanilla extract
- •0.25 cup orange juice
- •4 egg whites, lightly beaten
- •1 (15 ounce) can pumpkin puree
- •1 (12 fluid ounce) can fat-free evaporated milk
- •6 tablespoons whipped cream, to garnish
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Place 6 custard cups in a 9x13-inch baking dish. Bring a kettle of water to the boil.
- Combine the brown sugar, pumpkin pie spice, cayenne pepper, vanilla extract, orange juice, and lightly beaten egg whites in a mixing bowl. Stir in the pumpkin and evaporated milk until well blended.
- Carefully ladle the custard into each cup, dividing the mixture evenly. Pour boiling water around the cups to a depth of at least 1 inch. Bake the custards in the preheated oven until a knife inserted into the center of the custard comes out clean, about 45 minutes.
- Carefully remove the pan from the oven; allow to cool. Remove the custard cups from the water bath and cool completely on a wire rack. Refrigerate before serving. Serve garnished with a tablespoon of real whipped cream, if desired.
Nutritional Facts
Per 6 servings
- Calories: 161
- Carbohydrate: 26g
- Fat: 3g
- Fiber: 2g
- Protein: 8g
- Sugar: 22g
Related Recipes
Baked Pumpkin Custard from EAGLE BRAND
Pumpkin Custard
Pumpkin Custard Pie
Pumpkin Custard Pie I
Pumpkin Custard Pie II
Pumpkin Pecan Custard
Pumpkin Pie Cupcakes
Yummy Pumpkin Pie
Pumpkin Pot De Creme
Fluffy Pumpkin Spiced Cupcakes
Rich Pumpkin Dessert
