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Pumpkin Custard Recipe

Looking for an easy Pumpkin Custard recipe? Learn how to make Pumpkin Custard using healthy ingredients.


Submitted by lisafair

Makes 8 servings



Pumpkin Pie without the crust, made with fat free evaporated milk.

Recipe Ingredients for Pumpkin Custard

15 oz. of canned pumpkin
1/2 cup egg substitute
3/4 cup of sugar
12 oz. fat-free evaporated milk
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. of ground cloves
1/2 tsp. of salt

Recipe Directions for Pumpkin Custard

  1. Preheat oven to 425 degrees.

  2. Mix sugar, salt and spices in a large bowl.

  3. Add egg substitute and blend with an electric mixer or by hand.

  4. Add in canned pumpkin.

  5. Gradually pour in evaporated milk while mixing.

  6. Spray non-stick spray into custard cups.

  7. Bake at 425 for 12 minutes

  8. Reduce heat to 350 and bake for 20 minutes.

  9. Check doneness by inserting a toothpick into the custard.

  10. Custard is done when a toothpick comes out clean.

Categories

Dessert, Thanksgiving

Nutrition Facts
Serving Size 131.0g
Amount Per Serving
Calories
162
Calories from Fat
35
% Daily Value*
Total Fat
3.9g
6%
Saturated Fat
2.1g
10%
Trans Fat
0.0g
Cholesterol
12mg
4%
Sodium
223mg
9%
Potassium
294mg
8%
Total Carbohydrates
27.8g
9%
Dietary Fiber
1.7g
7%
Sugars
24.9g
Protein
5.4g
Vitamin A 169% Vitamin C 5%
Calcium 14% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • Very high in vitamin A
  •   Bad points
  • Very high in sugar
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