4.4 of 5 (78)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 115.0
  • Total Fat: 2.4 g
  • Cholesterol: 3.7 mg
  • Sodium: 100.3 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.3 g
  • Protein: 7.4 g

View full nutritional breakdown of Pumpkin Custard calories by ingredient
Report Inappropriate Recipe

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).


Number of Servings: 6

Recipe submitted by SparkPeople user ~PENNY~.






Rate This Recipe

  Rating:  
  Click here to login and rate this recipe  


Member Ratings For This Recipe

  • MARILYNHAWKS

    Incredible!
    35 of 35 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • BESTSUSIEYET

    Incredible!
    15 of 15 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • DOTSLADY

    Good
    14 of 14 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • VIOLINLADY3

    Incredible!
    11 of 11 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • PEDAL-PUSHER


    8 of 8 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • ANGELPI

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

    Was this review helpful?   Yes  No
  • CANEY3

    Incredible!
    8 of 8 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • SUNNYONE68

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

    Was this review helpful?   Yes  No
  • OTTER1

    Very Good
    4 of 4 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • BLUEC5KITTEN


    3 of 3 people found this review helpful
    report inappropriate post
    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! - 12/15/10

    Was this review helpful?   Yes  No
  • TISHTISHX

    Incredible!
    3 of 3 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • DEMETERSCO

    Very Good
    3 of 3 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • JANET1012

    Very Good
    3 of 3 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • CYNDIDAVISUSA

    Incredible!
    3 of 3 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • CANUCKGOLFER

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

    Was this review helpful?   Yes  No
  • TURTLE282

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

    Was this review helpful?   Yes  No
  • SCORPIOLILY16

    Very Good
    2 of 2 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • NIKAWREN

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

    Was this review helpful?   Yes  No
  • PATRICIAANN46

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

    Was this review helpful?   Yes  No
  • SLKIDDER

    Good
    2 of 2 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • STORMY40

    Very Good
    2 of 2 people found this review helpful
    report inappropriate post
    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

    Was this review helpful?   Yes  No
  • STRAIGHTEN


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

    Was this review helpful?   Yes  No
  • 69MUSTANG1

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

    Was this review helpful?   Yes  No
  • 3RDSPACER

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

    Was this review helpful?   Yes  No
  • BARBIEAINTHERE

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

    Was this review helpful?   Yes  No
Sign up for a FREE SparkPeople account