Pumpkin Custard

4-1/2 cups nonfat milk
2-1/4 cups egg substitute
2 cups pumpkin puree
1/2 cup white sugar
1 teaspoon pumpkin pie spice

Preheat oven to 325 degrees. Whisk all ingredients together making sure that sugar is dissolved before you begin baking. Spray inside of individual ramekins or custard cups with nonstick spray and fill each 3/4 full with custard mixture. Place ramekins in a larger baking dish that will allow for water to come at least halfway up the side of the ramekins. Fill large baking dish with boiling water and cover the top of the ramekins with parchment paper sprayed with nonstick spray. Place two utensils or metal skewers on top of the parchment to keep from curling off in the oven. Bake for 25-30 minutes before checking with a skewer or fork tines to see if custard is cooked. The custard will continue to cook some as it cools so don’t over cook. Serve with fresh berries, papaya or other fresh fruit.

Makes 8-10 Servings
Serving Size: 8 ounces

Nutrients per serving:
Calories: 178
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 3 mg
Sodium: 199 mg
Carbohydrate: 25 grams
Protein: 14 grams
Dietary fiber: 2 grams