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Pumpkin Custard - sugar free

Pumpkin Custard - sugar free

Susan Maria Leach  /  9/3/2019  /  Facebook  /  Twitter  / 

Classic - delicious - it's not Fall without a pumpkin custard! Cool then scoop into small dishes to top with Splenda sweetened whipped cream. Who needs crust.

Ingredients

  • 1 can (15 oz.) Libbys 100% Pure Pumpkin
  • 3/4 cup Splenda granulated
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 can (12 fl. oz.) Carnation Evaporated Milk
  • Whipped cream (optional)

Instructions

  • Mix pumpkin, Splenda, cinnamon, salt, ginger and cloves in large bowl. Beat in eggs.
  • Gradually stir in evaporated milk.
  • Pour into glass pie plate or shallow casserole dish.
  • Bake in preheated 325° oven; bake for 35 to 40 minutes or until knife inserted near center comes out clean.
  • Cool on wire rack. Serve warm or chilled.
  • Top with whipped cream before serving.

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