Weigh tWatchers Pumpkin Custard Recipe
Author: 
Recipe type: Dessert
Cuisine: American
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
  • ½ cup chopped pecans, toasted
  • 1 cup thawed Cool Whip Whipped Topping
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Blend all ingredients except nuts, Cool Whip and caramels in a blender until smooth.
  3. 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.
  4. Bake for about 55 minutes to 1 hour and 5 minutes, or until the center of the custard is set when gently shaken.
  5. 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.
  6. 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.
  7. Serve the pumpkin custard topped with nuts and caramel sauce.
Nutrition Information
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
Recipe by Weight Watchers Recipes at https://www.ww-recipes.net/weightwatchers-pumpkin-custard-recipe/