Pumpkin Pie Custard
“Instead of pumpkin pie, try this flavorful light holiday dessert,” says field editor Nancy Zimmerman of Cape May Court House, New Jersey. “My husband’s aunt shared the recipe after...
Directions In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well. Spoon into ten...
- Yield: 10 servings
- Cooking time: 35 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 2 cups canned pumpkin
- 1 can (12 ounces) fat-free evaporated milk
- 8 large egg whites
- 1/2 cup fat-free milk
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Fat-free whipped topping, optional
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