I love this recipe because it’s so quick and easy, and I don’t have to use canned milk which I rarely have in my pantry. It’s like a crustless pumpkin pie, and so it has a lot less calories and fat…just the healthy pumpkin which is loaded with Vitamin A and Carotene. I wish I had a can of pumpkin on hand (I usually do) so I could make this today. It’s a cold, icy day here in the Metroplex area of North Texas, and warm pumpkin custard would be soooo good!
- 1 can pumpkin
- 1 cup milk (I use 3/4 cup)
- 2 eggs, slightly beaten
- 3/4 cup sugar (I use 1/4 cup sugar & Stevia equivalent for nearly 1/2 cup sugar – 7 KAL spoonfuls)
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Mix ingredients together. Pour in a greased baking dish (or pie plate). Bake in a preheated oven at 450 degrees for 20 minutes and then at 350 degrees for 40 minutes. Let cool for 10-20 minutes and then eat while it’s warm.
Optional: serve with frozen vanilla yogurt, vanilla ice cream, or canned whipped cream