Treat yourself, your friends and family to Pumpkin Custard this fall. This delicious Pumpkin Custard recipe features canned pumpkin, caramel, pumpkin pie spice, cream cheese and more!
Weigh tWatchers Pumpkin Custard Recipe
Recipe Type: Dessert
Cuisine: American
Author: WW-Recipes.net
Prep time:
Cook time:
Total time:
Serves: 12 servings
Ingredients
1 cup canned pumpkin
5 eggs
1 can (300 ml) sweetened condensed milk
1 can (354 ml) evaporated milk
125 g Philadelphia Brick Cream Cheese, cubed, softened
20 Kraft Caramels
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1/2 cup chopped pecans, toasted
1 cup thawed Cool Whip Whipped Topping
Instructions
Preheat the oven to 350 degrees F.
Blend all ingredients except nuts, Cool Whip and caramels in a blender until smooth.
Pour into a 1.5-L casserole dish sprayed with cooking spray and place the casserole dish in a shallow pan. Add enough boiling water to the pan to come halfway up side of the casserole dish.
Bake for about 55 minutes to 1 hour and 5 minutes, or until the center of the custard is set when gently shaken.
Remove the casserole dish from the water bath; place the dish on a wire rack and leave to cool completely. Refrigerate for about 6 hours or overnight.
Microwave the Cool Whip and caramels in a microwaveable bowl on HIGH for about 1 minute 45 seconds to 2 minutes, or until the sauce is well blended and the caramels are completely melted, gently stirring every 30 seconds.
Serve the pumpkin custard topped with nuts and caramel sauce.
Calories: 330 Fat: 16 g Saturated fat: 8 g Carbohydrates: 38 g Sugar: 34 g Sodium: 180 mg Fiber: 1 g Protein: 9 g Cholesterol: 110 mg
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How many Weight Watchers points in pumpkin custard recipe? WW Smart Points: 15 WW Points Plus: 9 WW Old Points: 8
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