Pumpkin Custard
(91)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
1 can (15oz) unsalted pumpkin puree 2 tsp pumpkin pie spice1 cup egg substitute1 cup 2% milk1/4 cup sugarbutter 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).

Servings Per Recipe: 6
Nutritional Info 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

Member Reviews
  • MARILYNHAWKS
     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
  • CD4592528
     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
  • PRETTYHAPPY
     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
  • PEDAL-PUSHER
     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
  • VIOLINLADY3
     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
  • ANGELPI
     Really good substitute for pie. Really easy to make. - 11/5/08
  • CANEY3
     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
  • BLUEC5KITTEN
     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
  • OTTER1
     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
  • SCORPIOLILY16
     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
  • SUNNYONE68
     I'll try it with a little ED Smith syrup next time ~ needed a little somethin' ~ but awesome! - 4/5/09
  • TISHTISHX
     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
  • DEMETERSCO
     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
  • JANET1012
     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
  • CYNDIDAVISUSA
     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
  • CANUCKGOLFER
     Just in time for Thanskgiving, this is tasty and easy. - 10/12/08
  • TURTLE282
     definitely making this again! my kids love it and they never eat anyting other than processed sugar - 10/11/08
  • NIKAWREN
     my entire family loved this recipe!! definately a winner - 3/11/10
  • PATRICIAANN46
     This is very good and a great light dessert. - 3/11/10
  • SLKIDDER
     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
  • STORMY40
     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
  • STRAIGHTEN
     this is one recipe that i will definitely use again. thank you - 9/3/09
  • 69MUSTANG1
     It was pretty good, felt like it was missing something though but not sure what. I will be making it again :) - 4/13/09
  • 3RDSPACER
     I like this ! Pumpkin is one food I could eat every day in any formor fashion. - 10/13/08
  • BARBIEAINTHERE
     a little dry - 10/12/08



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