Delicious Pumpkin Pie Custard for a Guilt-Free Treat Recipe

Introduction

This delicious pumpkin pie custard offers all the comforting flavors of pumpkin pie with a light, guilt-free twist. It’s silky, spiced just right, and perfect for a cozy dessert any time of year.

Ingredients

• 1 cup canned pumpkin (fresh pumpkin can be used instead)
• 1 cup fat-free evaporated milk (regular evaporated milk can be used for richer flavor)
• 3 large egg whites (whole eggs can be used but custard will be denser)
• 1 cup fat-free milk (whole milk can also be used)
• 3/4 cup sugar (consider using a sugar substitute for lower calories)
• 1/4 teaspoon salt (Himalayan or kosher salt can be used)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger (adjust according to spice preference)
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Prepare ten 6-ounce ramekins or custard cups by coating them with cooking spray, then place them in a baking pan.
3. Step 3: In a mixing bowl, combine the canned pumpkin, fat-free evaporated milk, egg whites, and fat-free milk. Mix until smooth.
4. Step 4: Stir in the sugar, salt, cinnamon, ginger, cloves, and nutmeg until well combined.
5. Step 5: Divide the custard mixture evenly among the ramekins, filling each about three-quarters full.
6. Step 6: Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.
7. Step 7: Remove from the oven and cool the custards on a wire rack for about 15 minutes, then refrigerate until chilled.
8. Step 8: Serve cold, optionally topped with sweetened whipped cream and a sprinkle of cinnamon.

Tips & Variations

• For a richer custard, swap fat-free evaporated milk and fat-free milk with their whole milk counterparts.
• Use fresh pumpkin puree by roasting and blending pumpkin flesh for an even more vibrant flavor.
• Adjust spices to your taste; adding a pinch of allspice can add warmth.
• Try a sugar substitute such as honey or maple syrup but reduce the liquid slightly to maintain custard consistency.
• To make it vegan, substitute egg whites with aquafaba and use plant-based milks, adjusting baking time as needed.

Storage

Store leftover custards covered in the refrigerator for up to 3 days. Reheat gently in a microwave or enjoy chilled. Custards can also be frozen in airtight containers for up to one month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, whole eggs can be used, but the custard will be denser and richer compared to the lighter texture achieved with egg whites.

What can I use if I don’t have evaporated milk?

You can substitute evaporated milk with regular milk, though the custard may be less creamy. For a richer texture, whole milk or heavy cream can be used, but adjust the fat content accordingly to prevent curdling.

Delicious Pumpkin Pie Custard for a Guilt-Free Treat Recipe

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★★★★★

5 from 53 reviews

This Delicious Pumpkin Pie Custard offers a light and guilt-free twist on classic pumpkin pie flavors, combining creamy pumpkin and warm spices in a low-fat and low-calorie custard perfect for a comforting dessert.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Custard Ingredients

• 1 cup Canned Pumpkin (Fresh pumpkin can be used instead.)
• 1 cup Fat-Free Evaporated Milk (Regular evaporated milk can be used for richer flavor.)
• 3 large Egg Whites (Whole eggs can be used but custard will be denser.)
• 1 cup Fat-Free Milk (Whole milk can also be used.)
• 3/4 cup Sugar (Consider using a sugar substitute for lower calories.)
• 1/4 teaspoon Salt (Himalayan or kosher salt can be used.)
• 1 teaspoon Ground Cinnamon
• 1 teaspoon Ground Ginger (Adjust according to spice preference.)
• 1/4 teaspoon Ground Cloves
• 1/2 teaspoon Ground Nutmeg

Instructions

1. Preparation: Begin by preheating your oven to 350°F (175°C). Prepare ten 6-ounce ramekins or custard cups by coating them lightly with cooking spray to prevent sticking, then arrange them in a baking pan.
2. Mix Custard Base: In a large mixing bowl, combine the canned pumpkin, fat-free evaporated milk, egg whites, and fat-free milk. Whisk until the mixture is smooth and well blended.
3. Add Sugar and Spices: Stir in the sugar, salt, ground cinnamon, ground ginger, ground cloves, and ground nutmeg until the mixture is evenly combined and fragrant.
4. Fill Ramekins: Pour the custard mixture evenly into the prepared ramekins, filling each about three-quarters full to allow room for setting.
5. Bake Custards: Place the baking pan with ramekins in the preheated oven and bake for approximately 40 to 45 minutes. Check for doneness by inserting a knife into the center; it should come out clean when the custard is set.
6. Cool and Chill: Remove the custards from the oven and let them cool on a wire rack for about 15 minutes. After cooling, refrigerate the ramekins to chill for best flavor and texture.
7. Serve and Garnish: Once chilled, serve the pumpkin pie custard as is or topped with optional sweetened whipped cream and a light sprinkle of cinnamon for an elegant touch.

Notes

• You can substitute fresh pumpkin puree for canned pumpkin if preferred.
• Using whole eggs instead of egg whites will yield a richer, denser custard.
• For a lower calorie dessert, consider using a sugar substitute in place of sugar.
• Adjust the amount of ground ginger according to personal spice preference.
• Make sure ramekins are about 3/4 full to avoid overflow during baking.
• Whipped cream garnish is optional but adds flavor and creaminess.

Keywords: pumpkin pie custard, low fat dessert, healthy pumpkin dessert, baked custard, thanksgiving dessert, pumpkin spice dessert