Pumpkin Custard

Posted On January 10, 2011

Filed under Pumpkin Custard
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3 egg whites, lightly beaten

2/3 cup splenda or sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Dash ground cloves

1 can (15 ounces) solid-pack pumpkin

1 teaspoon Vanilla Extract

12 oz unsweetened Almond milk

In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.

Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. 


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