Baked Pumpkin Custard (Volumetrics)
"Who needs pie?"
- Ready In:
- 1hr 25mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 1 (15 ounce) can unseasoned pumpkin
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1 cup liquid egg substitute
- 1⁄3 cup water
- 2 teaspoons pumpkin pie spice
- 1 1⁄2 teaspoons vanilla extract
- 1⁄8 teaspoon salt
directions
- Preheat oven to 350 degrees Fahrenheit.
- Beat all ingredients in a large bowl on medium speed until the mixture is smooth.
- Pour the mixture into an 8-inch round cake pan coated with cooking spray, cover the cake pan with aluminum foil, and place in a larger baking pan. Pour hot water into the larger baking pan to a depth of 1 inch.
- Bake for 1 1/4 hours or until a knife inserted in the center comes out clean. Remove the pan from the water bath, uncover, and let cool on a wire rack for at least 30 minutes.
- Serve at room temperature or cover and refrigerate overnight. Loosen the edges with a knife and invert the custard onto a serving plate.
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RECIPE SUBMITTED BY
zeldaz51
United States
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