Pumpkin Pie Custard

Total Time: Prep: 20 min. Bake: 35 min. + chilling,Makes: 10 servings

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


  • 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


  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.


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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