Pumpkin Custard
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2cups skim milk
- ½cup nonfat dry milk powder
- 129-ounce can pumpkin puree
- 1cup firmly packed brown sugar
- 2tablespoons minced crystalized ginger
- 2teaspoons ground cinnamon
- ¼teaspoon ground cloves
- 2whole eggs
- 2egg whites
- 1teaspoon vanilla
Nutritional analysis per serving (10 servings)
179 calories; 3 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 34 grams carbohydrates; 3 grams dietary fiber; 29 grams sugars; 6 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
In a large bowl, mix skim milk with nonfat dry milk.
- Step 3
Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
- Step 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.
Private Notes
Comments
29 ounce can pumpkin = 3 1/2 cups
Made according to the recipe this is very bland; the recipe is out of context on this site. Maybe it was for low salt or special diets? After tasting the batter I added almost a teaspoon of salt, extra chopped ginger, and half a teaspoon of nutmeg. Much better. I baked it in 10 one-cup custard cups, for about 50 minutes. I served it warm, and wished I'd had a bit of vanilla ice cream on top, but it was a good low fat dessert, and tasty for breakfast.
I used this recipe as a guide and fell back on what I've done for a traditional pumpkin pie filling. So 2 cups pureed butternut squash, 1 12-oz. can of evaporated milk, 3 eggs rather than 2 eggs and 2 whites, and more spice. Running low on sweet ginger bits so used 2 tsp powdered ginger + dash nutmeg + dash allspice + tsp cardamom (+ the cinnamon and cloves, of course). Baking in individual custard cups took about 50 minutes. And it is good!
I used this recipe as a guide and fell back on what I've done for a traditional pumpkin pie filling. So 2 cups pureed butternut squash, 1 12-oz. can of evaporated milk, 3 eggs rather than 2 eggs and 2 whites, and more spice. Running low on sweet ginger bits so used 2 tsp powdered ginger + dash nutmeg + dash allspice + tsp cardamom (+ the cinnamon and cloves, of course). Baking in individual custard cups took about 50 minutes. And it is good!
Made with whole milk, regular powdered milk, 1 T minced ginger (not crystallized), and added 1/2 tsp. fine salt. Delicious and flavorful.
Made according to the recipe this is very bland; the recipe is out of context on this site. Maybe it was for low salt or special diets? After tasting the batter I added almost a teaspoon of salt, extra chopped ginger, and half a teaspoon of nutmeg. Much better. I baked it in 10 one-cup custard cups, for about 50 minutes. I served it warm, and wished I'd had a bit of vanilla ice cream on top, but it was a good low fat dessert, and tasty for breakfast.