Name: Baked Pumpkin Custard
Ingredients: 14 oz sweetened condensed milk; 2 large eggs; 1/2 tsp ground cinnamon; 1/4 tsp ground cloves; 1/4 tsp ground ginger; 1/2 tsp nutmeg; 1/2 tsp salt; 15 oz canned pumpkin

Ingredients

14 oz sweetened condensed milk

2 large eggs

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

15 oz canned pumpkin

Directions

1.	Mix the pumpkin with the spices.
2.	Add the milk, the 2 eggs slightly beaten, and stir until smooth and well combined.
3.	Bake in a non-stick cake pan at 425 °F (220 °C) for 15 minutes. Lower heat to 350 °F (175 °C) and bake an additional 30-40 minutes.
4.	The custard will be puffed up, but will fall when it cools. It will have a slightly caramelized top and bottom instead of a pie crust.
5.	Serve as you would pumpkin pie.

Nutritional Summary

There are 197 calories in 1 serving of Baked Pumpkin Custard.

Calorie Breakdown: 26% fat, 62% carbs, 12% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

197

% Daily Values*

Total Fat

5.78g

7%

Saturated Fat

3.228g

16%

Trans Fat

-

Polyunsaturated Fat

0.352g

Monounsaturated Fat

1.707g

Cholesterol

70mg

23%

Sodium

229mg

10%

Total Carbohydrate

31.65g

12%

Dietary Fiber

1.7g

6%

Sugars

28.88g

Protein

6.1g

Vitamin D

0mcg

1%

Calcium

164mg

13%

Iron

1.13mg

6%

Potassium

313mg

7%

Vitamin A

468mcg

52%

Vitamin C

3.6mg

4%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.