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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!

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Rate this recipe 4.6/5 (11 Votes)


  • 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


Servings 10
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

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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