Pumpkin Pie Custard Recipe
Pumpkin Pie Custard Recipe photo by Taste of Home

Pumpkin Pie Custard Recipe

Publisher Photo
“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
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + cooling
MAKES: 10 servings

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

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.

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 15-in. x 10-in. x 1-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.
Originally published as Pumpkin Pie Custard in Taste of Home October/November 2007, p20

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.

Reviews for Pumpkin Pie Custard

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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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!

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