Pumpkin Custard/Mousse
gluten free, low fat, and deliciously simple for a warm breakfast or stirred up with whipped topping for a mousse dessert
Ingredients
- 3 eggs beaten
- 1 can pumpkin 15 oz
- 1/2 c sugar
- 1 t cinnamon
- 1/2 t salt
- 1/2 t ginger
- 1/2 t nutmeg
- 1 can evaporated milk 12 oz
- 1/2 container whipped topping Cool Whip - 4 oz
Instructions
- Preheat oven to 350°
- Start by beating the eggs in a medium bowl
- Add pumpkin, sugar, and spices stirring to combine. Add evaporated milk and mix thoroughly.
- OR, you can combine all of the ingredients in a blender container and quickly puree it for a super-fast way of stirring everything together.
- Spray a 8x8 glass pan with non-stick spray and pour mixture into it. Bake at 350° for 1 hour.
- Allow custard to cool, and eat warm or cold.
- Optional: combine with 1/2 container (4 oz) whipped topping for a mousse to be served cold in dessert dishes or as a dip for shortbread, gingersnaps, or other spice cookies