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Categories:Viewed: 57 - Published at: a year ago
Ingredients
- 1 12 cups pumpkin puree
- 23 cup brown sugar
- 34 cup egg substitute
- 1 12 cups skim evaporated milk
- 1 tablespoon cornstarch
- 1 teaspoon cinnamon
- 12 teaspoon ginger
- 14 teaspoon ground cloves
- 14 teaspoon nutmeg
Method
- 1.
- Preheat oven to 350F.
- 2.
- Combine all ingredients in a mixing bowl and mix well.
- 3.
- Spray 11x7 glass baking dish with non-stick spray or grease with 1 tablespoon melted butter.
- 4.
- Pour custard into greased dish.
- 5.
- Bake for 45 minutes or until knife inserted off center comes out clean.
- NOTE: There is no need for a water bath when baking this custard.
