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Pumpkin Pie Custard

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Total Time
Prep: 20 min. Bake: 35 min. + chilling

By Taste Of Home Editorial Team

Recipe by Nancy Zimmerman

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 06, 2022

Instead of pumpkin pie, try this flavorful light holiday dessert. My husband’s aunt shared the recipe after she brought this treat to a family party. —Nancy Zimmerman, Cape May Court House, New Jersey

Test Kitchen Approved

Pumpkin Pie Custard

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Yield: 10 servings
Prep: 20 min
Cook: 35 min
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Ingredients

  • 1 can (15 ounces) canned pumpkin
  • 1 can (12 ounces) fat-free evaporated milk
  • 8 large egg whites
  • 1/2 cup fat-free milk
  • 3/4 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • Optional: Sweetened whipped cream and additional cinnamon
Text Ingredients

Directions

  1. Preheat oven to 350°. Place ten 6-oz. ramekins or custard cups coated with cooking spray in a 15x10x1-in. baking pan.
  2. In a large bowl, beat first 4 ingredients until smooth. Add sugar, salt and spices; mix well. Divide among ramekins.
  3. Bake until a knife inserted in the center comes out clean, 40-45 minutes. Cool on a wire rack; serve or refrigerate within 2 hours. If desired, top with whipped cream and sprinkle with cinnamon.

Nutrition Facts

1 serving (calculated without whipped topping): 120 calories, 0 fat (0 saturated fat), 2mg cholesterol, 151mg sodium, 24g carbohydrate (21g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch.
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