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

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5 19 13
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"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.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 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

Nutritional Facts

1 each: 125 calories, 0g fat (0g saturated fat), 2mg cholesterol, 220mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 5g protein Diabetic Exchanges: 1 starch.

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.
Originally published as Rich Pumpkin Custard in Light & Tasty October 2005, p53


Reviews for Rich Pumpkin Custard

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Eggslicer 131753
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
weegee56 66974
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
weegee56 79789
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
Char-lovetobake2 147750
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
AnnKup 98727
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
bgray1245 58094
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
bettswhite 130843
Reviewed Dec. 2, 2010

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

MY REVIEW
ItchieFeet 156151
Reviewed Dec. 2, 2010

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

MY REVIEW
JOHNSWIFE1964 147748
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
CHRISHARSH 64371
Reviewed Dec. 2, 2010

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

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