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Paris Madeleine

Dolly's Pumpkin Custard

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A friend of mine passed this on to me ---


Pumpkin Custard


1 cup fat-free milk

3 tbsp canned pumpkin

2 whole eggs or 1 whole egg & 1 egg white

3 tbsp sugar-free cinnamon-flavored syrup (or any other flavor you'd like including maple OR 3 tbsp Splenda)

Pumpkin pie spice to taste


Preheat oven to 350 degrees.


Mix all but pie spice in a bowl. Pour into 3 (1/2 cup) custard cups. Sprinkle with pumpkin pie spice. Set in a pan that has about 1 inch of very hot/boiling water in it.


Bake 35 minutes (this is 10 minutes longer than what I usually bake my custard at. It needs it because of the added moisture from the pumpkin.)


restart 1 November 14

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This sounds good, and as soon as its cool enough to turn on the oven again, I plan on trying this!

Kelli from MN


"change happens one day at a time"

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