Nut Pumpkin Custard

Name: Nut Pumpkin Custard
Yield: 4 servings
Ingredients: 2 cans strained, cooked pumpkin; 1/3 c. brown sugar; 1/4 c. molasses; 3 eggs; 1 1/2 c. hot milk; 1/2 tsp. cinnamon; 1/4 tsp. ground cloves; 1/2 c. chopped pecans; 1/4 tsp. ginger; 1/4 tsp. nutmeg; 1/4 tsp. salt

Vegetarian Dairy

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Ingredients

2 cans strained, cooked pumpkin ⓘ
1/3 c. brown sugar ⓘ
1/4 c. molasses ⓘ
3 eggs ⓘ
1 1/2 c. hot milk ⓘ
1/2 tsp. cinnamon ⓘ
1/4 tsp. ground cloves ⓘ
1/2 c. chopped pecans ⓘ
1/4 tsp. ginger ⓘ
1/4 tsp. nutmeg ⓘ
1/4 tsp. salt ⓘ

Instructions

Separate eggs, using whites for topping on pie (meringue). Beat egg yolks, pecans and milk. Pour into a shallow baking dish so mixture will be two inches thick. Bake in slow oven (300° to 350°) until firm, about 30 minutes.

Nutrition & Diet Analysis (per serving)

784 kcal 39% DV

Protein Fat Carbs

Macronutrients

Protein 9.3g 19% DV

Total Fat 39.5g 51% DV

Carbs 112.7g 41% DV

Fiber 17.8g 63% DV

Sugar 53.8g 100% DV

Electrolytes

Sodium 10223mg 100% DV

Potassium 1100.3mg 23% DV

Cholesterol 68.3mg 23% DV

Vitamins & Minerals

Vitamin A 225.8mcg 25% DV

Vitamin C 2.3mg 3% DV

Vitamin D 0.3mcg 2% DV

Calcium 455.5mg 35% DV

Iron 7mg 39% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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