Baked Pumpkin Custard

By idocakes

This custard is just like pumpkin pie with no crust.

Ingredients

• 1 can fat free 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

Details

Servings 8
Adapted from fatsecret.com

Preparation

Step 1

Mix the pumpkin with the spices.
Add the milk, the 2 eggs slightly beaten, and stir until smooth and well combined.
Bake in a non-stick cake pan at 425 °F (220 °C) for 15 minutes. Lower heat to 350 °F (175 °C) and bake an additional 30-40 minutes.
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.