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Ingredientes
- 1 can (14 ounce) of pumpkin puree
- 1 c. Soy lowfat milk
- 1/2 c. Egg replacer
- 1 c. Sugar, (you could cut it to 3/4 C, now which I think of it)
- 1/8 tsp Nutmeg
- 1/8 tsp Cinnamon
Direcciones
- Combine soy lowfat milk, egg replacer and sugar - beat together well. Add in spices, beat together. Add in can of pumpkin puree and mix for 2-3 min to combine well. Spray a, 8" square baking dish with cooking spray and pour pumpkin mix in. Bake at 350 for 45-50 min till a knife inserted into center of custard comes away clean.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 722g | |
| Calories 1364 | |
| Calories from Fat 228 | 17% |
| Total Fat 25.39g | 32% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1185mg | 49% |
| Potassium 2256mg | 64% |
| Total Carbs 266.11g | 71% |
| Dietary Fiber 29.1g | 97% |
| Sugars 217.88g | 145% |
| Protein 37.48g | 60% |
