Pumpkin Custard

816SHARES
Pumpkin Custard

4.4 of 5 (79)
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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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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!
    47 of 47 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!
    23 of 24 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
    21 of 21 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!
    13 of 13 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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  • 11 of 11 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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