Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 6 servings
- Calories 181
- Total Fat (g) 4
- Saturated Fat (g) 3
- Monounsaturated Fat (g) 1
- Cholesterol (mg) 16
- Sodium (mg) 106
- Carbohydrate (g) 30
- Total Sugar (g) 28
- Fiber (g) 1
- Protein (g) 6
- Calcium (DV%) 18
- Iron (DV%) 8
- Starch (d.e.) 1.5
- Milk (d.e.) .5
- Medium-fat Meat (d.e.) .5
Cinnamon-Pumpkin Custard
Chill: 2 to 24 hours
Bake: 40 minutes
Ingredients
- 1 cup canned pumpkin
- 1/2 cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs
- 1/3 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1 12-ounce can (1 1/2 cups) evaporated milk
- 1/4 cup granulated sugar
Directions
In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.
Bake in a 300° oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.
Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately.





