Pumpkin Pie Custard Recipe

Pumpkin Pie Custard Recipe photo by Taste of Home

Read reviews (23)

Rate recipe

“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

[X]

Rate Pumpkin Pie Custard Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

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