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Pumpkin Pie Custard

Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey
  • Total Time
    Prep: 20 min. Bake: 35 min. + chilling
  • Makes
    10 servings

Ingredients

  • 1 can (15 ounces) canned pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 8 large egg whites
  • 1/2 cup fat-free milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Sweetened whipped cream and additional cinnamon, optional

Directions

  • Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan.
  • In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins.
  • Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.
Nutrition Facts
1 serving (calculated without whipped topping): 120 calories, 0 fat (0 saturated fat), 2mg cholesterol, 151mg sodium, 24g carbohydrate (21g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch.

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Reviews

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Average Rating:
  • Orbs
    Oct 14, 2017

    I cut the recipe down for two--so delicious!! For spices, I used cinnamon and pie spice. Thank you, Nancy, for sharing this recipe.

  • mkfrazier
    Sep 23, 2015

    I absolutely LOVE pumpkin pie, but not the sugar and calories. I was excited to try this recipe, but was disappointed with the bland taste. I didn't change anything in the recipe except substituting the sugar with stevia. Sweetness wasn't the problem. Of course, I could experiment with additional spices, but I'm not too sure it's a keeper. Maybe I'll give it one more try with some adjustments.

  • tatyz504
    Feb 8, 2013

    i did not like it

  • Foreverdixie
    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.

  • acashen33
    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!

  • Miller63
    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.

  • bursaw526
    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!

  • NanZim
    Mar 4, 2009

    I usually bake it in a large round casserole dish.  Bake it longer until set. I am going to add another fat-free pumpkin custard to my ecipes that uses honey.  Look for it soon. NanZim

  • carrolcofer
    Dec 6, 2008

    Pumpkin pie without the drama of pie crust. Terrific!

  • YOOPER ANN
    Dec 4, 2008

    ABSOLUTELY DELICIOUS....TOOK IT TO THANKSGIVING DAY DINNER & EVEN THOSE WHO DON'T CARE FOR PUMKIN PIE ASKED FOR SECONDS. WILL DEFINITELY BE ON OUR 'KEEPER' LIST!!!! THANKS FOR THE RECIPE!