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by member: webms  Pumpkin Custards
Tastes just like pumpkin pie but without the guilt or fat.
Ingredients
Directions
- In a medium mixing bowl, beat egg whites till foamy.
- Stir in canned pumpkin, evaporated skim milk, sugar, cinnamon, ginger, allspice and salt.
- Place four 6 ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into cups.
- Place the baking pan containing the cups on the oven rack. Pour boiling water around custard cups in baking pan to depth of 1".
- Bake in a 325° F (160° C) oven for 35 to 40 minutes or till a knife inserted near the center comes out clean.
- Remove custard cups from water. Serve warm or chilled. If desired, garnish with fat free dessert topping.
94 members have added this recipe to their cookbook.
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 Reviews
A great alternative to pumpkin pie, will be making this a ton this holiday season!
17 Oct 08 by member: FeeBeeBud
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Nutritional Summary:
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There are 104 calories in 1 serving of Pumpkin Custards.
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Calorie Breakdown: 3% fat, 75% carbs, 23% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
436 kj
104 kcal
Protein
6.11g
Fat
0.31g
Saturated Fat
0.151g
Polyunsaturated Fat
0.015g
Monounsaturated Fat
0.054g
Cholesterol
2mg
Carbohydrates
20.25g
Sugar
17.04g
Fibre
1.9g
Sodium
269mg
Potassium
315mg
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Calorie Breakdown:
Carbohydrate (74%)
Fat (3%)
Protein (23%)
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*Based on an RDI of 2000 calories
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