Light Pumpkin Custard

Pumpkin-CustardIs 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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{ 13 comments… read them below or add one }

1 Lani January 17, 2013 at 10:13 am

Anybody tried this with a ready-made crust and make a pumpkin custard pie???

2 Kerem Bardot November 22, 2012 at 12:38 am

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!

3 Worth The Whisk August 17, 2012 at 6:42 pm

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.

4 jenna August 16, 2012 at 9:05 pm

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

5 Kevin September 19, 2009 at 12:52 pm

That custard looks and sounds so good! Great way to enjoy some pumpkin!

6 Gretchen September 18, 2009 at 1:01 pm

I’ve made these many times, and you can use milk from the fridge, too.

7 Gloria Mathys September 18, 2009 at 10:38 am

Why didn’t I think of that??

8 Rachel September 18, 2009 at 9:45 am

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.

9 Tracy @ Sugarcrafter September 17, 2009 at 5:59 am

This looks delicious! I LOVE pumpkin!!

10 Koko September 16, 2009 at 10:45 pm

I love anything pumpkin and this looks like it is sure to please!!

11 Jen @ MaplenCornbread September 16, 2009 at 8:25 pm

MMMM this looks so good! Pumpkin goodness and healthy too!

12 VeggieGirl September 16, 2009 at 7:22 pm

Holy yum fall baking goodness! 🙂

13 chocolate shavings September 16, 2009 at 6:21 pm

Pumpkin custard sounds delicious!

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