Light Pumpkin Custard

By hwasilewski

Pumpkin Pie without the crust. Gluten-free.

Ingredients

• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon pumpkin pie spice
• 2 large eggs
• 1 can (15 oz) pumpkin (not pumpkin pie filling)
• 1 can (14 oz) can evaporated fat free milk

Details

Preparation time 10mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees F. In a small bowl, mix sugar, cinnamon, salt, ginger and cloves. In a medium bowl, beat eggs slightly, stir in pumpkin to blend, and sugar mixture. Slowly fold in evaporated milk. Spray a pie dish with non-stick spray, pour batter into dish. Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean (middle may wiggle just a little). Cool, eat at room temperature or refrigerated. Makes 8 to 10 servings.