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Rich Pumpkin Custard

 Rich Pumpkin Custard
"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."
8 ServingsPrep: 20 min. Bake: 35 min.

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 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.