Pumpkin Custard
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
Submitted by: ~PENNY~
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
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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).
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).
Rate This Recipe
Member Ratings For This Recipe
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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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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
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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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Enjoyed and will make often. I experimented and used eggwhites for eggs (equivalent to the liquid egg beaters) and added a Silk Almond "eggnog" that I found, it has 45 calories per 1/2 cup. I didn't add any more sugar-it can be sweetened to taste with what ever anyone wants. Great! Thank you. - 11/11/15
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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 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! - 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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