Pumpkin Pie Custard Recipe

4.5 21 26
Pumpkin Pie Custard Recipe
Pumpkin Pie Custard Recipe photo by Taste of Home
Publisher Photo

Pumpkin Pie Custard Recipe

Read Reviews
4.5 21 26
Publisher Photo
“Instead of pumpkin pie, try this flavorful light holiday dessert,” says field editor Nancy Zimmerman of Cape May Court House, New Jersey. “My husband’s aunt shared the recipe after she brought this treat to a family party.”
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling
MAKES:
10 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min. + chilling

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 near 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. Yield: 10 servings.
Originally published as Pumpkin Pie Custard in Taste of Home October/November 2007, p20

Nutritional Facts

1 serving: 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.

  • 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
  1. Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan.
  2. In a large bowl, beat first four ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins.
  3. Bake until a knife inserted near 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. Yield: 10 servings.
Originally published as Pumpkin Pie Custard in Taste of Home October/November 2007, p20

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Reviews forPumpkin Pie Custard

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mkfrazier User ID: 4922365 233364
Reviewed 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."

MY REVIEW
tatyz504 User ID: 7129460 103575
Reviewed Feb. 8, 2013

"i did not like it"

MY REVIEW
Foreverdixie User ID: 6641314 95559
Reviewed 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."

MY REVIEW
acashen33 User ID: 5946472 77116
Reviewed 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!"

MY REVIEW
Miller63 User ID: 6366705 164154
Reviewed 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."

MY REVIEW
bursaw526 User ID: 2032219 169709
Reviewed 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!"

MY REVIEW
NanZim User ID: 3929200 96836
Reviewed 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"

MY REVIEW
carrolcofer User ID: 1614468 95378
Reviewed Dec. 6, 2008

"Pumpkin pie without the drama of pie crust. Terrific!"

MY REVIEW
YOOPER ANN User ID: 1895754 95371
Reviewed 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!"

MY REVIEW
bothenjs User ID: 2245608 96833
Reviewed Dec. 4, 2008

"Was good. Tasted just like the previous pie recipe. Love pumpkin in low cal servings like this."

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