Pumpkin Custard

Ingredients:

• 1 1/2 cups pumpkin, cooked & strained (or canned)
• 2/3 cup brown sugar
• 1 Tbsp. cornstarch
• 1 tsp. cinnamon
• 3 eggs, beaten
• 1 1/2 cups vanilla soy milk

Directions:

1. Preheat oven to 350
2. Combine pumpkin, brown sugar, cornstarch, cinnamon and eggs
3. Gradually add vanilla soy milk; mix well
4. Pour into greased 9-inch round baking dish*
5. Bake 35-40 minutes or until knife inserted in center comes out clean.
6. Serve with whipped cream

*May also bake in several greased small custard dishes. Baking time will vary depending on size of baking dish.

Recipe by: Joyce Conard, Sterling

Kansas State Fair Heart Healthy Recipe Contest – 3rd place, Dessert Category

Nutritional Information per serving: 261 g

Calories 278; Total Fat 5 g (Sat. Fat 1 g); Cholesterol 140 mg; Sodium 104 mg; Carbohydrates 50 g; Protein 8 g; Fiber 3 g