Baked Pumpkin Custard
Delightful pumpkin custard that's just like pumpkin pie without the crust.
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
Mix the pumpkin with the spices.
Add the milk, eggs slightly beaten, and stir until smooth and well combined.
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.
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.
Serve as you would pumpkin pie.
in 1 serving of Baked Pumpkin Custard.
, 62% carbs, 12% protein.
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