Is it really, truly, finally Autumn? Gimme Pumpkin! Here is what’s so great about Light Pumpkin Custard… you can eat piles of it with little concern. The calorie intake is fairly low, your Vitamin A intake is sky high and you are enjoying one of the best holiday flavors ever (which then contributes to one’s Happiness Quotient).
My recipe binder has several versions; all basically crustless pumpkin pie. What makes it “light” is the absence of that crust, plus the use of Fat Free Evaporated Milk.
Make this some time with fresh pumpkin when in season. For now, I don’t think it is too early for holiday flavors like Pumpkin Custard (and it’s great breakfast food). Larry knows better than to take more than one serving. It’s really, truly all mine! And it is all gone.
Light Pumpkin Custard
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) pumpkin
- 1 can (14 oz.) can evaporated fat free milk
Preheat oven to 350 degrees F. In a small bowl, mix sugar, cinnamon, salt, ginger and cloves. In a medium bowl, beat eggs slightly, stir in pumpkin to blend, and sugar mixture. Slowly fold in evaporated milk. Spray a pie dish with non-stick spray, pour batter into dish. Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean (middle may wiggle just a little). Cool, eat at room temperature or refrigerated. Makes 6 to 8 servings.
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Anybody tried this with a ready-made crust and make a pumpkin custard pie???
Found this recipe the night before Thanksgiving. I ws going to go with a pumpkin flan, but is seemed so much easier and sounded equally delicious. Of course I had to try a little dish on the side to make sure it would do for the big feast : ). I used regular evaporated milk as that’s what I had in the cupboard, and it turned out great. Thanks Patti!
Hi Jenna, I don’t cook with agave, so unless I tested it, I wouldn’t be able to wager a guess how it would come out.
Hello. What do you suggest I do to use agave as the sweetener? I am trying to provide my girls good and tasty food choices. Thank you.j
That custard looks and sounds so good! Great way to enjoy some pumpkin!
I’ve made these many times, and you can use milk from the fridge, too.
Why didn’t I think of that??
This sounds comforting and delicious. An easy (and still light) way to switch it up would be to use a few layers of phyllo dough in the pie dish as a featherweight crust.
This looks delicious! I LOVE pumpkin!!
I love anything pumpkin and this looks like it is sure to please!!
MMMM this looks so good! Pumpkin goodness and healthy too!
Holy yum fall baking goodness!
Pumpkin custard sounds delicious!