Rich Pumpkin Custard Recipe

5 19 13
Rich Pumpkin Custard Recipe
Rich Pumpkin Custard Recipe photo by Taste of Home
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Rich Pumpkin Custard Recipe

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

Ingredients

  • 3 large 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 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill. Yield: 8 servings.
Originally published as Rich Pumpkin Custard in Light & Tasty October 2005, p53

Nutritional Facts

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.

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  • 3 large 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 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill. Yield: 8 servings.
Originally published as Rich Pumpkin Custard in Light & Tasty October 2005, p53

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Reviews forRich Pumpkin Custard

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Eggslicer User ID: 6109984 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 User ID: 3999436 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 User ID: 3999436 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 User ID: 3862794 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 User ID: 5232649 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 User ID: 386342 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 User ID: 1228372 130843
Reviewed Dec. 2, 2010

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

MY REVIEW
ItchieFeet User ID: 2774124 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 User ID: 801272 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 User ID: 4137530 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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