Pumpkin Custards

Count your Thanksgiving blessings with these low-calorie petite crustless pumpkin pies. Serve these individual portions as your surprise to guests.

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  • 2 egg whites, slightly beaten
  • 1 cup canned pumpkin
  • 3/4 cup evaporated fat-free milk
  • 3 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground allspice
  • dash of salt
  • Frozen light whipped dessert topping, thawed (optional)
Related Video
How to Make the Perfect Pumpkin Pie

This recipe makes the perfect pumpkin pie even more luscious by using heavy cream and adding a pinch of black pepper a little extra spunk.

In a medium mixing bowl combine the egg whites, pumpkin, evaporated milk, sugar, cinnamon, ginger, allspice, and salt.
Place four 6-ounce custard cups or ramekins in a shallow baking pan. Pour pumpkin mixture into the cups.
Place the baking pan containing the cups on oven rack. Pour boiling water around custard cups in baking pan to a depth of 1 inch.
Bake in a 325 degree F. oven about 40 minutes or until a knife inserted near the centers comes out clean. Remove custard cups from water. Cool slightly on a wire rack. (Or cool completely in cups. Cover and chill until serving time.) If desired, garnish with whipped dessert topping. Makes 4 servings.

Make Ahead Tip

  • Prepare and bake custards as directed. Cool, cover, and chill up to 24 hours. Serve chilled and, if desired, garnish with whipped topping.


  • Good Food, Good Health Eating Plan Exchanges:

    1 fat/sugar.

nutrition information

Per Serving: cal. (kcal) 81, chol. (mg) 1, carb. (g) 17, fiber (g) 2, pro. (g) 4, vit. A (RE) 1422, vit. C (mg) 3, sodium (mg) 89, calcium (mg) 81, iron (mg) 1, Other Carb () 1, Percent Daily Values are based on a 2,000 calorie diet
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