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Categories:Viewed: 45 - Published at: 3 years ago
Ingredients
- 1 egg
- 1 egg white
- 10 (1 g) packets Equal sugar substitute
- 300 g canned pumpkin or 300 g pumpkin puree
- 177 ml evaporated milk
- 1 teaspoon cinnamon
Method
- Put pumpkin and evaporated milk in mixing bowl.
- Break an egg and egg white into the mixture.
- With mixer or wooden spoon, beat mixture until smooth.
- Add the cinnamon.
- Mix well.
- Pour into custard cups.
- Place water inside casserole pan and put custard cups inches.
- Bake 15 minutes at 425°F.
- Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
