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4.4 of 5 (78)
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 103.8
  • Total Fat: 1.1 g
  • Cholesterol: 3.4 mg
  • Sodium: 110.2 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.2 g

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

Submitted by: ~PENNY~
Pumpkin Custard

Introduction

A treat for when you're craving the taste of pumpkin pie. A treat for when you're craving the taste of pumpkin pie.
Number of Servings: 6

Ingredients

    1 can (15oz) unsalted pumpkin puree
    2 tsp pumpkin pie spice
    1 cup egg substitute
    1 cup 2% milk
    1/4 cup sugar

    butter flavored nonstick spray

Directions

Preheat oven to 350*F.
Spray six 1-cup ramekins with nonstick spray and set in a baking pan.
Pour water into pan so that it comes halfway up sides of ramekins.
Put first five ingredients into a blender and pulse until well mixed.
Fill each ramekin 3/4 full and bake for 1 hour or until centers are set (custard will get firmer when it cools down).
Serve warm or cold with a tsp of maple syrup and whipped topping (optional).







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Member Ratings For This Recipe


  • Incredible!
    40 of 40 people found this review helpful
    This recipe is great! Have been making it for years, and still love it. Works for squash well. I make it in the microwave. Takes 4 -5 min steamed the same way.
    To make in the microwave - place filled custard cups in dish of hot water. Micro at high for roughly 5 min or until set. - 10/11/08

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  • Incredible!
    20 of 21 people found this review helpful
    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 ??? - 10/29/09

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  • Good
    19 of 19 people found this review helpful
    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. - 4/16/07

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  • Incredible!
    12 of 12 people found this review helpful
    This was very good! It is more filling than you would think. I would definitely recommend it as a good alternative to pumpkin pie. - 11/28/08

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  • 10 of 10 people found this review helpful
    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. - 3/11/10

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  • Very Good
    9 of 11 people found this review helpful
    Really good substitute for pie. Really easy to make. - 11/5/08

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  • Incredible!
    9 of 9 people found this review helpful
    I like making this as a side dish to go with pork or poultry. Sometimes I ad or use butternut squash instead of pumpkin. - 10/11/08

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  • 5 of 5 people found this review helpful
    I agree with many of the posters above that this can be made with the Splenda Brown Sugar mix, using half of 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! - 12/15/10

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  • Very Good
    5 of 5 people found this review helpful
    I'll try it with a little ED Smith syrup next time ~ needed a little somethin' ~ but awesome! - 4/5/09

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  • Very Good
    5 of 5 people found this review helpful
    Very good. I like my food with lots of spice so I doubled the amount of pumpkin spice. Nice and firm. I topped it with a bit of maple syrup, no whipped cream.
    Thanks for posing. - 10/12/08

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  • Incredible!
    3 of 3 people found this review helpful
    A ramekin is the little ceramic dish you see in the picture. Some call it a custard cup. As for using real eggs, keep cracking them into your measuring cup until you get 1 cup, beat them before adding other ingredients. I like to stir in chopped pecans before baking. Good recipe! - 12/15/10

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  • Very Good
    3 of 3 people found this review helpful
    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. - 3/11/10

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  • Incredible!
    3 of 3 people found this review helpful
    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! - 1/16/10

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  • Incredible!
    3 of 3 people found this review helpful
    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! - 10/23/09

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  • Very Good
    3 of 4 people found this review helpful
    Just in time for Thanskgiving, this is tasty and easy. - 10/12/08

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  • Incredible!
    3 of 3 people found this review helpful
    definitely making this again! my kids love it and they never eat anyting other than processed sugar - 10/11/08

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  • Very Good
    2 of 2 people found this review helpful
    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. - 11/10/11

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  • Incredible!
    2 of 2 people found this review helpful
    my entire family loved this recipe!! definately a winner - 3/11/10

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  • Incredible!
    2 of 2 people found this review helpful
    This is very good and a great light dessert. - 3/11/10

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  • Good
    2 of 2 people found this review helpful
    We didn't have egg substitute so we had to use real eggs. It turned out quite tasty and we'll probably save this recipe to make again. - 12/21/09

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  • Very Good
    2 of 2 people found this review helpful
    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. - 10/12/09

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  • 2 of 2 people found this review helpful
    this is one recipe that i will definitely use again. thank you - 9/3/09

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  • Very Good
    2 of 2 people found this review helpful
    It was pretty good, felt like it was missing something though but not sure what. I will be making it again :) - 4/13/09

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  • Very Good
    2 of 3 people found this review helpful
    I like this ! Pumpkin is one food I could eat every day in any formor fashion. - 10/13/08

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  • Very Good
    2 of 2 people found this review helpful
    a little dry - 10/12/08

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