PUMPKIN CUSTARD

4 Oct

In a bowl mix together:

1/4 cup sugar

1/4 cup splenda

1 tsp cinnamon

1/2 tsp allspice

1/4 tsp ground ginger

1/2 tsp salt

Then add:

1/2 c egg beaters, or 4 egg whites

1 15 ounce can pumpkin

Mix tog. using a wire whisk.

Slowly add:

1 1/2 cups original or unsweetened vanilla almond breeze (40-60 cal/cup)

Pour into a 9 or 10 inch pie plate sprayed with pam.  I actually use 4 oven proof glass dishes to bake the custard in.  Bake at 350 degrees for 40-50 minutes.  Center is slightly wiggly when you bump it.

Cool to room temp, then cover and refrigerate.

Cut into wedges to serve, or just scoop into a bowl to eat like pudding.  You can serve w/ a bit of lite reddi-whip or lite cool whip on top.

8 servings, 1 point each! Or 4 large servings (the way I usually eat it…)

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