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Rich Pumpkin Custard Recipe

Rich Pumpkin Custard Recipe photo by Taste of Home

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"When I was on a low-fat diet, I couldn't bear the thought of celebrating Thanksgiving without my favorite pumpkin pie," explains Fort Wayne, Indiana's Mary Alice Dick. "So I altered the ingredients and created this thick pudding instead. Now I can enjoy the dessert throughout the year."

This recipe is:

Healthy

Diabetic Friendly

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Rich Pumpkin Custard Recipe

Prep: 20 min. Bake: 35 min.

Yield: 8 Servings

20 35 55

Ingredients

3 egg whites, lightly beaten
2/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash ground cloves
1 can (15 ounces) solid-pack pumpkin
1 teaspoon vanilla extract
1 can (12 ounces) fat-free evaporated milk

Directions

In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.
Place the cups in a 13-in. x 9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm or chill. Yield: 8 servings.

Nutritional Analysis: 1 serving equals 125 calories, trace fat (trace saturated fat), 2 mg cholesterol, 220 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Rich Pumpkin Custard in Light & Tasty October 2005, p53

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Reviews for Rich Pumpkin Custard

Rich Pumpkin Custard

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(11-19) of 19 reviews

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Reviewed on Dec. 02, 2010 by mommomrupert

I made this with butternut squash that I cooked down myself. Wow! Even my picky husband liked it. I will definately try it again and maybe try the Splenda in it.

Reviewed on Nov. 22, 2010 by asnunez

Made it with Splenda Brown Sugar. One word to describe it. WOW!

Reviewed on Nov. 22, 2010 by dougjanie

Could this be baked in a pie shell??

Reviewed on Nov. 20, 2010 by Valerieh5

This was absolutely delicious. I left out the cloves and ginger (didn't have any), but it still tasted great. I will definitely make this again.

Reviewed on Oct. 10, 2010 by elsnana

We like to eat healthy in our family & aren't big fans of pie, so when I saw this recipe I had to try it. I have made it many times & have given out the recipe almost everytime I serve it to company.I can't believe that such a rich tasting custard can be made with just egg whites! It is a real comfort food & it wouldn't be Thanksgiving without it!!!

Reviewed on Dec. 30, 2008 by ward437

I substituted Splenda for sugar. Results were mouthwatering. I like this better than any other pumpkin desert I've ever tried. Good consistency, marvelous mixture of tastes, and an all-around pleasurable comfort food.

Reviewed on Oct. 21, 2008 by regalred1

Perfect for diabetics!!!

My husband and I were diagnosed with borderline type 2 diabetes. We've been watching our carb intake eversince but I have been worried about baking my mom's pumpkin pie's for the holidays. This recipe is so similar but without all the sugar and pie crust. Thank you, Mary Alice Dick!!!

RegalRed1 a/k/a LizzyD

Reviewed on Oct. 19, 2008 by quiltingbarbie

This wonderful and for Weight Watchers, it's only 2 points per serving!!!!!

Reviewed on Oct. 15, 2008 by mollyd48

I've been hoping to find a lowfat, tasty recipe like this. Thank you!

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