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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 128.9
  • Total Fat: 0.2 g
  • Cholesterol: 1.3 mg
  • Sodium: 4.5 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.0 g
  • Protein: 3.7 g

View full nutritional breakdown of Yummy Pumpkin Custard calories by ingredient
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Yummy Pumpkin Custard

Submitted by: HAPPYWIFE

Introduction

A tasty alternative to pumpkin pie. A tasty alternative to pumpkin pie.
Number of Servings: 6

Ingredients

    1-1/2 cup canned or cooked pumpkin
    1-1/2 cup skim milk
    1/2 cup egg substitute or 4 egg whites
    1/2 cup Splenda, or equivalent, to taste
    1/2 tsp vanilla
    1 tsp cinnamon
    1/2 tsp ginger

Directions

Preheat oven to 350*F.
Mix all ingredients.
Pour into 6 custard dishes or ramekins or a 1 quart casserole dish.
Bake for 45 minutes or until knife inserted into center of custard comes out clean.
Cool and serve with whipped dessert topping as desired.

Number of Servings: 6

Recipe submitted by SparkPeople user HAPPYWIFE.






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Member Ratings For This Recipe



  • 8 of 9 people found this review helpful
    Another way to change the recipe up a bit would be to top the custards with a bit of sugar in the raw and either put it under the broiler or use a kitchen torch to make pumpkin creme brulee. - 11/12/07

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  • Incredible!
    5 of 5 people found this review helpful
    I read the review from the reader who didn't follow the recipe and used whole eggs instead of egg whites. She gave it 2 stars and said it tasted like scrambled eggs. If you don't follow the recipe then you can't fairly rate it! Of course it tasted like scrambled eggs...you put the yolk in as well! - 1/23/11

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  • Very Good
    4 of 4 people found this review helpful
    definatly tasted like a crustless pumpkin pie. I want to figure out how to turn it into creme brule like someone else mentioned. Thanks for the recipe! - 7/7/09

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  • Very Good
    2 of 2 people found this review helpful
    I love this when I am craving sweets! - 6/5/09

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  • Incredible!
    2 of 4 people found this review helpful
    LAENAL....BRILLANT IDEA,SOUNDS EVEN BETTER.THAT WOULD BE A 6 STAR RATING.I HAVE ALWAYS WANTED TO MAKE CREAM BRULEE,NOW I WILL HAVE TOWAIT TILL MY HUBBIE SEES ME WITH HIS PRPP. TORCH IN THE KITCHEN!!!!OH HAPPY DAYS HA HA - 6/22/08

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  • Very Good
    2 of 3 people found this review helpful
    I like pumkin and this comes out very good and is easy to make. I will make this again. - 6/21/08

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  • Very Good
    2 of 2 people found this review helpful
    Nice and light dessert, easy preparation. Will definately make this again. - 11/15/07

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  • Very Good
    2 of 2 people found this review helpful
    Kinda like a pumpkin pie without the crust - very good! - 3/19/07

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  • Good
    1 of 1 people found this review helpful
    This recipe lists regular Splenda in the ingredients, but the full breakdown here actually has Splenda Brown Sugar Blend. I wondered why my calculations had half the calories! Although good with regular Splenda (but "juicy" as another person said), I will try it again with the brown sugar version. - 2/3/11

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  • Incredible!
    1 of 1 people found this review helpful
    Yummy is right. Stuff is so good and it is not even bad for you. Love it. - 1/26/11

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  • 1 of 1 people found this review helpful
    I made this today and it is so good and light! I made it right by the recipe! Would definitely recommend it! - 1/25/11

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  • Very Good
    1 of 2 people found this review helpful
    I like anything made with pumpkin. - 1/23/11

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  • O.K.
    1 of 14 people found this review helpful
    I made this with whole eggs and normal white sugar. The texture was sort of like wet scrambled eggs, and it was too sweet. - 8/2/08

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  • Incredible!
    1 of 1 people found this review helpful
    I love this recipe! When I make it, it gets really juicier... any suggestions? - 7/2/08

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  • 1 of 4 people found this review helpful
    This sounds so good and not that many calories per serving. - 6/22/08

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  • 1 of 6 people found this review helpful
    Can't wait to give it a try. I luv pumpkin. - 6/22/08

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  • 1 of 6 people found this review helpful
    I am deffenetly will try - 6/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is very good, thanks for the recipe.Diane - 6/21/08

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  • Incredible!
    1 of 1 people found this review helpful
    This is so good you really don't miss the pies at Holiday time - 6/21/08

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  • This looked and tasted lovely. However, the texture was not quite what I wanted. I will definitely conduct further experiments on it. :) - 10/17/13

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  • Really like this. Super easy, cures the sweet craving but not a lot of calories. I don't use splenda so I replaced with brown sugar otherwise did not alter. Thanks! - 5/6/13

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  • Not sweet enough! Too watery - 1/31/13

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  • It was great I used baking Truvia and put a container of Dannon Vanilla Oikos Greek yogurt in the freezer when I put the custard in the oven and divided it on top of 2 servings of custard (fat free ice cream!) - 12/2/12

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  • Very easy and tasty. Change the skim milk for unsweetened almond milk. And it becomes gluten free and low carb. Yum. - 2/11/12

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  • It definitely keeps me satisfied when I crave pumpkin pie or another sweet dessert! - 12/11/11

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