Pumpkin Custard

Pumpkin Custard With Whipped Topping

A delicious pumpkin custard dessert that’s easy to make and delicious from the “Recipes for the Heart” American Heart Association cookbook.


Cooking spray
12 ounces fat-free evaporated milk
1 cup egg substitute
1 15-ounch can solid-pack pumpkin (not pie filling)
1/3 cup sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon groung nutmeg

1 1/2 cups fat-free vanilla ice cream or frozen yogurt


Preheat the oven to 325 degrees.  Lightly spray six 6-ounce ovenproof ceramic of glass custard cups with cooking spray.  Place the custard cups in a 13 x 9 x 2-inch metal baking pan or glass baking dish.  Set aside.

In a small saucepan, heat the  milk over medium heat for 5 minutes or until hot, stirring occasionally.  Do not boil.  Remove from heat.

In a medium mixing bowl, using an electric mixer on medium speed, beat the egg substitute for 1 minute.  Add the pumpkin, sugar, vanilla, cinnamon, and nutmeg.  Beat for 1 minute.  Stir in the milk.  Beat for 1 minute.  Pour into the custard cups.

Pour the hot water into the baking pan, being careful to keep the water out of the custard cups.

Bake for 40 minutes, or until a knife inserted in the center of a custard comes out clean.  Carefully remove the pan from the oven.  Transfer the cups from the pan to a cooling rack.  Put plastic wrap directly on the surface of each custard.  Let cool to room temperature.  Refrigerate for a least 1 hour.

Just before serving, run a table knife around the edge of each custard.  Invert them onto small plates.  Top each custard with a scoop of ice cream or low-fat whipped topping.  Serve immediately.


Calories – 191; Total Fat 0.5 g; Saturated Fat 0.0 g; Trans Fat 0.0 g; Polyunsaturated Fat 0.0 g; Cholesterol 3 mg; Sodium 198 mg; Carbohydrates 36 g; Fiber 3 g; Sugars 29 g; Protein 12 g


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