Pumpkin Pie Custard

Instead of pumpkin pie, give this light and tasty recipe a try. It's always a hit whenever I serve it. Enjoy!
Photo by Christine L.
Adapted from tasteofhome.com
Light and delicious alternative to pumpkin pie - Pumpkin Pie Custard

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

10

servings

PREP TIME

20

minutes

TOTAL TIME

60

minutes

SERVINGS

10

servings

Adapted from tasteofhome.com

Ingredients

  • 2

    cups canned pumpkin

  • 1

    (12-ounce) can fat-free evaporated milk

  • 8

    egg whites

  • 1/2

    cup fat-free milk

  • 3/4

    cup sugar

  • 1

    teaspoon ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon ground cloves

  • 1/4

    teaspoon ground nutmeg

  • Fat-free whipped topping, optional

Directions

In a large bowl, beat the pumpkin, evaporated milk, egg whites and fat-free milk until smooth. Add the sugar, cinnamon, ginger, salt, cloves and nutmeg; mix well. Spoon into ten 6-ounce ramekins or custard cups coated with cooking spray. Place in a 15- x 10- x 1-inch baking pan. Bake at 350°F for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Refrigerate until serving. Garnish with whipped topping if desired.

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