Baked Pumpkin Custard
Nutrition per Serving
197
Calories
6.1g
Protein
31.65g
Carbs
5.78g
Fat
Delightful pumpkin custard that's just like pumpkin pie without the crust.
Ingredients
14 oz sweetened condensed milk
2 large eggs
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
15 oz canned pumpkin
Instructions
1. Mix the pumpkin with the spices.
2. Add the milk, eggs slightly beaten, and stir until smooth and well combined.
3. Bake in a non-stick cake pan at 425 °F (220 °C) for 15 minutes.
4. Lower heat to 350 °F (175 °C) and bake an additional 30-40 minutes.
5. The custard will be puffed up, but will fall when it cools. It will have a slightly caramelized top and bottom instead of a pie crust.
6. Serve as you would pumpkin pie.
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