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Rich Pumpkin Custard Recipe

Rich Pumpkin Custard Recipe

"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."
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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 Facts

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.

Reviews for Rich Pumpkin Custard

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MY REVIEW
Reviewed Mar. 24, 2012

"Amazing. I made in twice this week! Since i'm a type 2 diabetic i cut the sugarback to a half a cup. My ramekins are a little smaller in diameter but deeper so i baked them an extra ten minutes."

MY REVIEW
Reviewed Sep. 24, 2011

"Delicious! I don't have custard cups so baked in a pie plate for 55 minutes. My husband loved it! Will make again."

MY REVIEW
Reviewed Sep. 24, 2011

"I made this last night and it was delicious. I don't have custard cups so baked it in a pottery pie plate for about 55 minutes. My husband loved it! Will make this often. Thanks for a great recipe!"

MY REVIEW
Reviewed Dec. 4, 2010

"I also make a simular recipe, but follow the recipe on pumpkin can, substituting low-fat evap. milk, splenda on occasions, but I don't bake it in the oven. I place it in a 2 qt. baking dish, set inside a 3 qt. bk'g dish to which I place HOT water, then MICROWAVE it about 5-8 minutes, remove, and fold edges towards the center and continue cooking, repeating as necessary until all is cooked. It is not a smooth-looking texture, but the taste and quick convience of microwaving more than makes up for it's appearance, plus it keeps the heat in the kitchen to a minimum and if the oven is in use for something else, it saves oven space."

MY REVIEW
Reviewed Dec. 4, 2010

"I made this for Thanksgiving as a light dessert alternative. I used brown sugar and adjusted the spices slightly to match our family's traditional favorite pumpkin pie recipe. Great!"

MY REVIEW
Reviewed Dec. 2, 2010

"Actually I haven't made this yet, but I will and I'm sure it's good. Can we use whole eggs, and if so how many? Thanks. Barb"

MY REVIEW
Reviewed Dec. 2, 2010

"Made it for myself and a gluten-intolerant friend - a very good substitute for pumpkin pie."

MY REVIEW
Reviewed Dec. 2, 2010

"Was great for Thanksgiving, light desert after big meal. I also used the Splenda Brown sugar instead."

MY REVIEW
Reviewed Dec. 2, 2010

"I would further lighten the recipe by using Egg Beaters' egg whites. I love pumpkin pie and this way, you can have the taste without the guilt."

MY REVIEW
Reviewed Dec. 2, 2010

"I made this for my family and doubled the recipe! It was sooooo good! Everyone loved it"

MY REVIEW
Reviewed Dec. 2, 2010

"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."

MY REVIEW
Reviewed Nov. 22, 2010

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

MY REVIEW
Reviewed Nov. 22, 2010

"Could this be baked in a pie shell??"

MY REVIEW
Reviewed Nov. 20, 2010

"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."

MY REVIEW
Reviewed Oct. 10, 2010

"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!!!"

MY REVIEW
Reviewed Dec. 30, 2008

"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."

MY REVIEW
Reviewed Oct. 21, 2008

"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"

MY REVIEW
Reviewed Oct. 19, 2008

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

MY REVIEW
Reviewed Oct. 15, 2008

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

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