Rich Pumpkin Custard Recipe
- 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
- 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.
1 each: 125 calories, 0 fat (0 saturated fat), 2mg cholesterol, 220mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch.
Reviews for Rich Pumpkin Custard
"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."
"Delicious! I don't have custard cups so baked in a pie plate for 55 minutes. My husband loved it! Will make again."
"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!"
"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."
"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"
"Made it for myself and a gluten-intolerant friend - a very good substitute for pumpkin pie."
"Was great for Thanksgiving, light desert after big meal. I also used the Splenda Brown sugar instead."
"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."
"I made this for my family and doubled the recipe! It was sooooo good! Everyone loved it"
"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."
"Made it with Splenda Brown Sugar. One word to describe it. WOW!"
"Could this be baked in a pie shell??"
"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."
"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!!!"
"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."
"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"
"This wonderful and for Weight Watchers, it's only 2 points per serving!!!!!"
"I've been hoping to find a lowfat, tasty recipe like this. Thank you!"