Delicious Pumpkin Pie Custard for a Guilt-Free Treat Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Fill Ramekins: Pour the custard mixture evenly into the prepared ramekins, filling each about three-quarters full to allow room for setting.
- 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.
- 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.
- 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
