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Pumpkin Pie Custard Recipe

Pumpkin Pie Custard 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.”
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling YIELD:10 servings

Ingredients

  • 2 cups canned pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 8 large 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

  • 1. 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.
  • 2. Spoon into ten 6-oz. ramekins or custard cups coated with cooking spray. Place in a 15x10x1-in. baking pan.
  • 3. 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 topp: 120 calories, trace fat (trace saturated fat), 2mg cholesterol, 151mg sodium, 24g carbohydrate (21g sugars, 2g fiber), 7g protein Diabetic Exchanges:1-1/2 starch

Reviews for Pumpkin Pie Custard

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MY REVIEW
Reviewed Sep. 23, 2015

"I absolutely LOVE pumpkin pie, but not the sugar and calories. I was excited to try this recipe, but was disappointed with the bland taste. I didn't change anything in the recipe except substituting the sugar with stevia. Sweetness wasn't the problem. Of course, I could experiment with additional spices, but I'm not too sure it's a keeper. Maybe I'll give it one more try with some adjustments."

MY REVIEW
Reviewed Feb. 8, 2013

"i did not like it"

MY REVIEW
Reviewed Sep. 29, 2012

"This is a great recipe. I often don't like the crust from pumpkin pie - this is perfect! I think its best when its cold!!! It was delightful."

MY REVIEW
Reviewed Mar. 12, 2012

"I love this one! i use splenda instead of the sugar and it still is great. Even my little ones enjoy it!"

MY REVIEW
Reviewed Nov. 24, 2011

"Our family made a commitment to healthy eating over 2 yrs ago. Holidays can be the hardest. My oldest hates pie crust put loves the pumpkin pie filling. So I did a search and so glad I did as these were amazing. The best part of the pumpkin pie at portions we can all eat."

MY REVIEW
Reviewed Aug. 13, 2009

"Wonderful! I have made this in custard cups topped with Cool Whip probably 25 times. I use Splenda and it comes out great. My husband should not have sugar. He wants this all the time!"

MY REVIEW
Reviewed Mar. 4, 2009

"I usually bake it in a large round casserole dish.  Bake it longer until set. I am going to add another fat-free pumpkin custard to my ecipes that uses honey.  Look for it soon. NanZim"

MY REVIEW
Reviewed Dec. 6, 2008

"Pumpkin pie without the drama of pie crust. Terrific!"

MY REVIEW
Reviewed Dec. 5, 2008

"

I loved it! Easy enough to make and adapted well to a flan dish, as opposed to ramekins. Tasted just like Pumkin Pie. I could eat dessert with my family and not feel deprived.
Lynn
"

MY REVIEW
Reviewed Dec. 4, 2008

"ABSOLUTELY DELICIOUS....TOOK IT TO THANKSGIVING DAY DINNER & EVEN THOSE WHO DON'T CARE FOR PUMKIN PIE ASKED FOR SECONDS. WILL DEFINITELY BE ON OUR 'KEEPER' LIST!!!! THANKS FOR THE RECIPE!"

MY REVIEW
Reviewed Dec. 4, 2008

"Was good. Tasted just like the previous pie recipe. Love pumpkin in low cal servings like this."

MY REVIEW
Reviewed Dec. 4, 2008

"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"

MY REVIEW
Reviewed Nov. 25, 2008

"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!"

MY REVIEW
Reviewed Nov. 24, 2008

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

Marlys"

MY REVIEW
Reviewed Nov. 24, 2008

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

MY REVIEW
Reviewed Nov. 24, 2008

"splenda will work great"

MY REVIEW
Reviewed Nov. 24, 2008

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

MY REVIEW
Reviewed Nov. 24, 2008

"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."

MY REVIEW
Reviewed Nov. 24, 2008

"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"

MY REVIEW
Reviewed Nov. 24, 2008

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

MY REVIEW
Reviewed Nov. 24, 2008

"Now all I need to do is go out and by ten 6oz ramekins. Sounds delicious!

Babcia_PA"

MY REVIEW
Reviewed Oct. 31, 2008

"Sounds easy and delicious"

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