Pumpkin Pie Custard

  Desserts

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.

Pumpkin Pie Custard

Average Rating: 4.481481

TOTAL TIME: Prep: 20 min. Bake: 35 min. + chilling
YIELD: 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

Instructions

  • 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 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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