Pumpkin Custard

Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 93.8
  • Total Fat: 4.7 g
  • Cholesterol: 116.3 mg
  • Sodium: 219.2 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 6.1 g

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

Submitted by:


Pumpkin pie without the crust. Pumpkin pie without the crust.
Number of Servings: 8


    4 large eggs
    1 large can evaporated milk
    1 cup Hood's Calorie Countdown 2% Dairy Beverage
    1/2 - 3/4 cup Splenda Granulated Sweetener
    2 teaspoons vanilla extract
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground cloves
    1/4 teaspoon ground nutmeg


Preheat oven to 325 degrees.

Boil a kettle of water for the water bath. You will need a large pan in which to bake the 8 filled custard cups.

Combine all ingredients in blender and puree until smooth. Divide custard into 8-six ounce ramekins and place in prepared pan. Pour hot (not boiling) water so to come about halfway up the outside of the ramekins. Carefully move pan to the oven and bake for 30 minutes.

Remove from oven. The custard should be set but may be a little jiggly. Allow to the water and custards to cool to room temperature and then remove and wrap each ramekin individually.

Chill and serve with whipped cream.
Serves 8

Number of Servings: 8

Recipe submitted by SparkPeople user FBSUMMERS.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.