Saturday, September 27, 2008

Pumpkin Custard

This is basically a pumpkin pie without the crust. I've just made it more weight friendly.

1/4 cup egg beater
16 oz. can pumpkin
12 oz. can fat free evaporated milk
2/3 cup splenda (or amount to equal 2/3 c. sugar)
1 tsp. ground cinnamon
1 tsp. pumpkin pie spice
1 tsp. vanilla extract

Mix everything together and pour into a Pam sprayed casserole dish.
Bake at 350 degrees until knife inserted 1 inch from center comes out clean.

Makes 6 servings

WW Points = 2
Calories = 88

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