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Pumpkin Pie Custard Recipe

Pumpkin Pie Custard Recipe photo by Taste of Home

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“Instead of pumpkin pie, try this flavorful light holiday dessert,” says field editor Nancy Zimmerman of Cape May Court House, New Jersey. “My husband’s aunt shared the recipe after she brought this treat to a family party.”

This recipe is:

Diabetic Friendly

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Pumpkin Pie Custard Recipe

Prep: 20 min. Bake: 40 min. + cooling

Yield: 10 Servings

20 40 60

Ingredients

2 cups canned pumpkin
1 can (12 ounces) fat-free evaporated milk
8 egg whites
1/2 cup fat-free milk
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
Fat-free whipped topping, optional

Directions

In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well.
Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray. Place in a 15-in. x 10-in. x 1-in. baking pan.
Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Garnish with whipped topping if desired. Yield: 10 servings.

Nutritional Facts 1 serving (calculated without whipped topping) equals 120 calories, trace fat (trace saturated fat), 2 mg cholesterol, 151 mg sodium, 24 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Pumpkin Pie Custard in Taste of Home October/November 2007, p20

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Reviews for Pumpkin Pie Custard

Pumpkin Pie Custard

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Reviewed on Dec. 04, 2008 by cayjon

I made this with Splenda for Thanksgiving dessert for some of my family who are not eating sugar and we loved it! It was especially nice to be able to savor the wonderful pumpkin flavor.

Holly

Reviewed on Nov. 25, 2008 by janejoslin

This sounds great and only 2 Weight Watcher points compared to 8 points for a piece of pumpkin pie, and that is before the Splenda!

Reviewed on Nov. 24, 2008 by mayor

I use splenda for baking in almost every recipe I cook or bake. The splenda for baking measures cup for cup like sugar.

Marlys

Reviewed on Nov. 24, 2008 by loe3336

Reviewed on Nov. 24, 2008 by BWarhol

thanks, Pam! Would you use equal portions? I'm just starting to use Splenda.

Reviewed on Nov. 24, 2008 by pamhi

splenda will work great

Reviewed on Nov. 24, 2008 by BWarhol

Anyone think I could use a sugar substitute instead--several diabetics in our family.

Reviewed on Nov. 24, 2008 by os_developer

Is there any chance it could be made in a muffin pan lined with foil cups? I'd hate to try to track down 10 ramekins right now, although it might be nice to have such a thing.

Reviewed on Nov. 24, 2008 by aplayfulgem

Thank you for posting this recipe. Just last night I was telling my daughter I was making a fat free, crustless pumpkin pie or custard....and what do I find in my email? This recipe. Perfect

Reviewed on Nov. 24, 2008 by joanne3243653

Ihaven't tried the Apple Pinwheels yet, but I did copy the recipe. The pumpkin pie custard sounds great also. jgraves

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