Servings | Prep Time | Cook Time |
---|---|---|
8 | 15 mins | 1 hr |
1. | Mix the pumpkin with the spices. |
2. | Add the milk, eggs slightly beaten, and stir until smooth and well combined. |
3. | Bake in a non-stick cake pan at 425 °F (220 °C) for 15 minutes. |
4. | Lower heat to 350 °F (175 °C) and bake an additional 30-40 minutes. |
5. | 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. |
6. | Serve as you would pumpkin pie. |
There are 197 calories in 1 serving of Baked Pumpkin Custard.
Calorie split: 26% fat, 62% carbs, 12% protein.
|
Serving Size | 1 serving |