Maple Pumpkin Custard

Photo of Maple Pumpkin Custard Photo of Maple Pumpkin Custard
Prep Time
5 mins.
Cook Time
50 mins.
Yield
8
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Ingredients

1 ¼ cup brown sugar

4 Eggland’s Best eggs, large

1 (15 ounces) can pumpkin puree

3/4 cup maple syrup

2 teaspoons vanilla extract

1 teaspoon salt

1 (12 ounces) can evaporated milk

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Preparation

  1. Preheat oven to 350° F and spray a 13 x 9-inch baking dish with non-stick cooking spray.
  2. In small heavy-bottomed saucepan heat sugar over medium heat stirring constantly until melted and golden, about 3-5 minutes.
  3. Pour into baking dish and tilt to coat bottom of pan.
  4. In a large bowl whisk Eggland’s Best eggs, pumpkin, maple syrup, vanilla extract and salt.
  5. Add evaporated milk, stir well and transfer to prepared baking dish.
  6. Bake 40-45 minutes until set in center.
  7. Cool on rack and refrigerate for at least 4 hours or overnight. To serve scoop out servings spooning sauce over top. Makes 8-10 servings.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 8
Calories 275
Fat 5.3g
Saturated Fat 2.5g
Cholesterol 100mg
Sodium 382mg
Carbohydrates 51.3g
Dietary Fiber 1.3g
Protein 6.8g