Pumpkin Custard

By 1For_Him

Ingredients

• 1 1/2 cups solid-packed canned pumpkin
• 1 cup fat-free evaporated milk
• 3/4 cup pasteurized egg substitute
• 1/2 cup maple syrup
• granulated sugar substitute equivalent to 1/4 cup sugar
• 2 T fat-free powdered dry milk
• 2 tsp vanilla extract
• 1 tsp pumpkin pie spice

Details

Servings 6

Preparation

Step 1

Preheat oven to 350.
Combine all ingredients in a bowl and whisk until smooth and creamy. Divide mixture into 6 oven-safe, 1-cup ramekins.

Place ramekins on a baking sheet and bake until puffed and set, about 35 minutes. (The custards will jiggle a little when shaken.) Cool on a wire rack at least 15 minutes before serving. Store, covered, up to 2 days in the refrigerator.