Autumn Custard Recipe


  • 2 c. canned or possibly mashed cooked pumpkin
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 3 slightly beaten large eggs
  • 2 c. reconstituted or possibly nonfat dry lowfat milk
  • Non-caloric sweetener equivalent to 8 T sugar


Put Together Pumpkin, Salt And Spices; Add In Remaining Ingredients. Pour Into 9 (5 Oz) Custard Cups And Set In Shallow Pan; Fill Pan To 1 Inch With Hot Water. Bake At 350 Degrees…

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