Baked Pumpkin Custard

Ingredients: 3 large eggs 1 cup 100% pure pumpkin 1 1/2 teaspoon pumpkin pie spice 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk 1 1/3 cup whole milk 1 teaspoon vanilla extract 1/4 teaspoon salt Sweetened whipped cream ground cinnamon
Rated

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3 large eggs

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1 cup 100% pure pumpkin

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1 1/2 teaspoon pumpkin pie spice

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1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

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1 1/3 cup whole milk

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1 teaspoon vanilla extract

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1/4 teaspoon salt

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Sweetened whipped cream

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ground cinnamon

NUTRITION INFORMATION

Serving Size 1/6 of recipe
Calories Per Serving 330
Total Fat 12g
Calories From Fat 110g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 125mg
Sodium 230mg
Carbohydrates 45g
Dietary Fiber 2g
Sugar 43g
Protein 11g
Percent Daily Value*: Vitamin A 110%, Calcium 25%, Vitamin C 0%, Iron 4%.

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HEAT oven to 350°F. Whisk eggs in large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.

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Pour into 6 (6-ounce) custard cups. Place custard cups in a 13 x 9-inch baking dish. Place dish on oven rack in center of oven. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches. Bake 35 minutes or until centers are almost set. Remove custard cups from baking dish and cool on wire rack. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.

NUTRITION INFORMATION

Serving Size 1/6 of recipe
Calories Per Serving 330
Total Fat 12g
Calories From Fat 110g
Saturated Fat 7g
Trans Fat 0g
Cholesterol 125mg
Sodium 230mg
Carbohydrates 45g
Dietary Fiber 2g
Sugar 43g
Protein 11g
Percent Daily Value*: Vitamin A 110%, Calcium 25%, Vitamin C 0%, Iron 4%.

Baked Pumpkin Custard

Baked Pumpkin Custard

Ingredients

Instructions

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