Serves: 9
Total Calories: 159
Preheat oven to 425°F.
Combine eggs and pumpkin in one bowl. Combine sugar and spices in another bowl. Mix sugar and pumpkin together. Slowly stir in evaporated milk. Pour into a 9 x 9-inch baking dish.
Bake for 15 minutes. Reduce heat to 350°F.
Bake for 45 minutes more, or until knife inserted in the middle comes out clean. Serve warm with whipped cream.
This Pumpkin Custard recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.
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