Nutrition Facts
  Servings Per Recipe: 6
  Serving Size: 1 serving
Amount Per Serving
  Calories 115.0
  Total Fat 2.4 g
      Saturated Fat 0.9 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 0.6 g
  Cholesterol 3.7 mg
  Sodium 100.3 mg
  Potassium 371.3 mg
  Total Carbohydrate 16.8 g
      Dietary Fiber 2.3 g
      Sugars 10.9 g
  Protein 7.4 g
  Vitamin A 256.3 %
  Vitamin B-12 4.6 %
  Vitamin B-6 3.2 %
  Vitamin C 6.3 %
  Vitamin D 4.1 %
  Vitamin E 5.4 %
  Calcium 9.4 %
  Copper 5.0 %
  Folate 4.5 %
  Iron 11.3 %
  Magnesium 7.1 %
  Manganese 6.2 %
  Niacin 1.9 %
  Pantothenic Acid     16.1 %
  Phosphorus     11.9 %
  Riboflavin 14.2 %
  Selenium 17.0 %
  Thiamin 5.5 %
  Zinc 5.7 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Pumpkin Custard

View the full Pumpkin Custard Recipe & Instructions
Submitted by: ~PENNY~

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Pumpkin Custard

30 calories of Granulated Sugar, (0.04 cup)

27 calories of Pumpkin, canned, without salt, (0.33 cup)

23 calories of Milk, 2%, (0.17 cup)

23 calories of Egg substitute, liquid (Egg Beaters), (0.17 cup)


Nutrition & Calorie Comments  

Easy to make and filling. I think the recipe could use a little salt and more sugar, but it's tasty as is. I will dink with it and report back! Submitted by:
RFISCHER79
(12/8/12)
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agree with many of the posters above that this can be made with the Splenda Brown Sugar mix, using half of ¼ cup. I substitute fat free milk, but the type I use has fewer carbohydrates and more protein so it sets well with the egg substitute. Ginger, nutmeg, allspice and cinnamon - all done! Submitted by:
BEACHBARBY
(11/2/12)
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I liked BestSusie's suggestion to have it for breakfast. I've been wanting more things I can make ahead for my family to eat for breakfast. It's not too sweet and made a great snack for first thing in the morning (45 minutes) before a run, when I want some protein and carbs, but not a full meal. Submitted by:
ROIETMOM
(10/1/12)
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I love pumpkin custard. It's so rich but so low calorie that I feel like I'm getting away with something when I eat it! I actually use a slightly different ingredients (I only eat whole foods so forget "egg subsitute"). Submitted by:
CYCLEZEN
(1/3/12)
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Great Recipe - I varied it with whole eggs & skim milk and it turned out great!
Even better with a tiny bit of dark brown sugar sprinkled on top after baking - it melts in and adds a touch of sweetness. 		Submitted by:
SCORPIOLILY16
(11/10/11)
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I made a version of this with FF condensed milk, Whey Low for the sugar substitute, and the egg beaters, Very good. Submitted by:
DESERTDREAMERS
(12/15/10)
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I agree with many of the posters above that this can be made with the Splenda Brown Sugar mix, using half of ¼ cup. I substitute fat free milk, but the type I use has fewer carbohydrates and more protein so it sets well with the egg substitute. Ginger, nutmeg, allspice and cinnamon - all done! Submitted by:
BLUEC5KITTEN
(12/15/10)
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For a natural sugar substitute try agave syrup or Whey-Low. I use both - very close to sugar taste. Agave syrup can be found at Whole Foods, Whey-low must be purchased online. Submitted by:
BGRAUSCHER
(10/15/10)
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I did a few modifications. I microwaved the custard in a hot water bath (6 minutes on high), used 2 eggs, used a teaspoon each of cinnamon, cloves, nutmeg and ginger, and used a 1/4 cup of splenda brown sugar and 3 teaspoons of truvia. I topped the custard with walnuts. Submitted by:
HEIDI-25
(10/14/10)
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This is great. I substituted Splenda for sugar. Submitted by:
DIANE7786
(6/7/10)
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I cut recipe in half for 2 of us, used butternut squash & a rounded T. of honey instead of pumpkin &sugar, & reconstituted non-fat dry milk - tasted fine, very satisfying! Submitted by:
ANGEL1066
(4/4/10)
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I LOVE pumpkin, so this was a must-make! I've often made regular pumpkin pie filling (double the spice) and baked it plain for my own eating. Yum! I modified this recipe a bit to use a scant cup of skim milk. That cut the calories down to 92 and fat down to 0. It came out great. Submitted by:
TDEMJANEC
(3/12/10)
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Trying this tonight - might add some brown sugar Submitted by:
GOCELTICSGO
(3/11/10)
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Canned pumpkin has been hard to find - I understand there was a problem with the crop last year. Sweet potatoes work well in this but are higher in calories. Submitted by:
DEMETERSCO
(3/11/10)
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This is very similar to the crustless pumpkin pie I make, but I use Splenda instead of the sugar. The entire pie is only 8 WW points. Submitted by:
PEDAL-PUSHER
(3/11/10)
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Any ideas on what to replace the sugar with? Something natural not chemical. Would honey or juava nectar work in the same quantity? Submitted by:
TEAMDIABETES
(3/11/10)
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I'd love it with more sugar or some whipped cream, but it was very good as written. . . . Months later, my sweet tooth is being tamed, and I like it very much as written. I have stocked up on canned pumpkin so I can have it year-round without spending a fortune! Submitted by:
JANET1012
(1/16/10)
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I used 2 T. brown sugar splenda instead of white sugar, and evaporated milk instead of 2%. Hubby & I both loved it, and I'm sure the grandkids will, too! I'm wondering - protein, vegetable, carbs, not too much sugar -- hmmm, let's think outside the box! Wouldn't it make an interesting breakfast ??? Submitted by:
BESTSUSIEYET
(10/29/09)
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This is awesome! I have a diabetic husband, so I have no sugar in my house. I used 1/2 cup diabetisweet, 2% Calorie Countdown milk from Hood [lower carbs, reduced milk sugars, at WM]. Makes the calories about the same but the net carbs are only 6. Added SF maple syrup & SF whipped cream! YUM! Submitted by:
CYNDIDAVISUSA
(10/23/09)
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I tried this! It's actually pretty good. Next time I will use some splenda with the sugar to make it a wee bit sweeter. Submitted by:
STORMY40
(10/12/09)
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definitely making this again! my kids love it and they never eat anyting other than processed sugar Submitted by:
TURTLE282
(10/11/08)
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LOVE CUSTARD AND PUMPKIN BUT WILL USE SPLENDA INSTEAD OF SUGAR Submitted by:
SADIEDOLORES
(10/11/08)
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I think I will make this but use sugar substitute Submitted by:
SOUTHERNBELLE52
(10/11/08)
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I made this w/raw organic sugar (larger crystals), real eggs/egg whites, and almond milk. The consistency was good and firm. I tried it with and without the maple syrup and the syrup was such a nice addition. I was out of cream/whipped topping. I would recommend, & make it again. Submitted by:
DOTSLADY
(4/16/07)
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