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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

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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
    20 of 20 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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  • Incredible!
    1 of 1 people found this review helpful
    love your recipe. I'm eating it now mixed with one cup of Dannon Oikos plain Greek yogurt topped with Reddi Whip and nutmeg. That's good too! - 9/14/11

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  • 1 of 2 people found this review helpful
    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. - 10/15/10

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  • Incredible!
    1 of 1 people found this review helpful
    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. - 10/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    This is great. I substituted Splenda for sugar. - 6/7/10

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  • Incredible!
    1 of 1 people found this review helpful
    Very easy to make and delicious! - 4/18/10

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  • 1 of 1 people found this review helpful
    I really liked this recipe, I love pumpkin. It gives you a healthy choice when you just want something. - 3/13/10

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  • 1 of 1 people found this review helpful
    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. - 3/12/10

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  • 1 of 1 people found this review helpful
    A wonderful, healthful Recipe ! - 3/11/10

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  • 1 of 2 people found this review helpful
    I just read that someone makes this in the microwave - can you tell us how, please??? :) - 3/11/10

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  • Incredible!
    1 of 1 people found this review helpful
    I really like this! - 3/11/10

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  • 1 of 3 people found this review helpful
    Ooo I will try with greek yogurt as "whipped cream" - 10/26/09

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  • Incredible!
    1 of 1 people found this review helpful
    Very good - 10/22/09

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  • Incredible!
    1 of 4 people found this review helpful
    Anything with pumpkin has to be incredible! Thanks for sharing. - 10/12/08

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  • 1 of 4 people found this review helpful
    sounds wonderful, I will add some crushed walnuts to the bottom and top before baking - 10/11/08

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  • This looks really good and I love pumpkin! I am going to make this next week for a treat for a guest I have coming over. - 10/9/13

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  • 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! - 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 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! - 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. - 10/1/12

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  • I also make this in the microwave and it's delicious. I love it for a sweet breakfast and usually serve it with some real maple syrup, a dab of light cool whip and a dash of nutmeg. Delicious. - 6/7/12

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  • this was very delicious and so easy to make making it often thank you - 1/25/12

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  • The only thing that I changed up in the recipe was the sweetener, I used agave nectar and still only used 1/4c, cooked in oven and I didn't want to share. Will for sure make again. - 1/19/12

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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"). - 1/3/12

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  • 1 serv. = 3 pts. - 12/3/11

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  • I used Splenda, almond milk and egg substitute, in less than exact amounts. It was still great and totally satisfied by craving for pumpkin pie. - 10/15/11

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  • Really great. Will do this again with more spice. Grandson loves pumpkin - 4/16/11

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  • Yummy! So delicious! Thank you!
    - 2/28/11

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  • Making this tomorrow! - 1/11/11

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  • I made this today for my dessert at tomorrow's dinner. Can't wait to try it!!! - 12/24/10

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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. - 12/15/10

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  • I will make this and pass the recipe on to other family members.... - 12/15/10

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  • The next time I make this, I'll also add some red chile puree for that New Mexican ZING. Great recipe! - 12/15/10

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  • I have a version of this I nmake and we love it--Your version has fewer calpories and is good too! - 12/15/10

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  • 0 of 1 people found this review helpful
    Sounds delicious! - 12/15/10

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  • 0 of 1 people found this review helpful
    What is pumpkin pie spice we do not get spices like that here in Bangladesh. But if I know what spices to use could make it. - 12/15/10

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  • 0 of 1 people found this review helpful
    This sound delicous. I will try it. - 12/15/10

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  • Very Good
    0 of 1 people found this review helpful
    Thank you another microwave quickie for me. Recipe halves well. - 12/15/10

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  • I combined this recipe with a method I read elsewhere. Rather than individual ramekins, I put the custard batter into a souffle dish and put it in a waterbath in my slow cooker. After 6 hours on low, I had custard - not quite as smooth as baked but ready when I got home from errands. - 10/8/10

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  • 0 of 2 people found this review helpful
    I am going to be trying this. looks great - 7/29/10

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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! - 4/4/10

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  • hey this is great - 3/24/10

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  • 0 of 1 people found this review helpful
    An entire cup of egg substitute? like the powder? I'm sorry I'm dairy free and that sounds like a LOT!!! haha but I'm sure with all these good reviews its what to do :) And what is a ramkin? I'm lost. - 3/19/10

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  • 0 of 1 people found this review helpful
    sounds delicious - 3/14/10

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  • 0 of 1 people found this review helpful
    I will make this with Stevia - 3/14/10

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  • 0 of 2 people found this review helpful
    This looks yummy, but will the folks who used real eggs tell me how many? Can't wait to try it. Thanks. - 3/11/10

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  • 0 of 2 people found this review helpful
    Trying this tonight - might add some brown sugar - 3/11/10

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  • 0 of 2 people found this review helpful
    Oh boy! I keep pumpkin in my pantry! This will be a nice addition to Sunday dinner! Thanks! - 3/11/10

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  • 0 of 2 people found this review helpful
    Any ideas on what to replace the sugar with? Something natural not chemical. Would honey or juava nectar work in the same quantity? - 3/11/10

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  • 0 of 1 people found this review helpful
    Delicious - 3/11/10

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  • 0 of 3 people found this review helpful
    i'm lost whats a ramekin? - 11/23/09

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  • 0 of 1 people found this review helpful
    This sounds like a great recipe I am going to try it on Turkey Day - 11/21/09

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  • 0 of 3 people found this review helpful
    I love Pumpkin pie. I'll be trying this. - 4/4/09

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  • 0 of 3 people found this review helpful
    I will be makig this real soon. Sounds good. Thanks - 1/25/09

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  • 0 of 3 people found this review helpful
    I will try this at Thanksgiving...I'm giving "Thanks" for this recipe, mom will love it! - 10/28/08

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  • Incredible!
    0 of 5 people found this review helpful
    This sounds so good, & would be a nice light dessert after Thanksgiving dinner (or any dinner.). Thanks for sharing... - 10/14/08

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  • Incredible!
    0 of 3 people found this review helpful
    Sounds good. - 10/13/08

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  • Incredible!
    0 of 3 people found this review helpful
    I JUST WANT TO SAY THANKS FOR SHARING THIS RECIPE! - 10/11/08

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  • Incredible!
    0 of 3 people found this review helpful
    love pumkin pie,& this will be a way to watch how much I eat.Love it - 10/11/08

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  • 0 of 3 people found this review helpful
    yes I will try - 10/11/08

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  • Incredible!
    0 of 3 people found this review helpful
    LOVE CUSTARD AND PUMPKIN BUT WILL USE SPLENDA INSTEAD OF SUGAR - 10/11/08

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  • Incredible!
    0 of 3 people found this review helpful
    Yummy...I'm making for Thanksgiving. - 10/11/08

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  • 0 of 3 people found this review helpful
    I think I will make this but use sugar substitute - 10/11/08

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  • 0 of 2 people found this review helpful
    Delicious substitute for Thanksgiving pie! - 10/11/08

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  • 0 of 3 people found this review helpful
    I love pumpkin, so will have to try this! - 10/11/08

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