Individual Pumpkin Custards
Without a crust, these single-serve treats are delightfully easy to make – and lower in calories too! In addition, the filling can be made and frozen for up to one month.
Estimated Times
Preparation Time: 10 mins.
Cooking Time: 45 mins.
Standing Time: 120 mins.3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1 can (15 ounces) LIBBY’S® 100% Pure Pumpkin
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free MilkPREHEAT oven to 300° F.
MIX sugar, cinnamon, ginger, salt and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. If desired, cover and freeze filling for up to one month. When ready to bake, simply defrost, mix well and proceed with recipe.
POUR into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
BAKE for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.
Serving Size: 8
I’ve made pumpkin pie with splenda before and it worked very well. Probably try 1/2 cup of Splenda in this recipe.
As is, there’s 29 grams of carbs per serving and 1.5 grams of fat. 150 calories per serving. Not bad.
Now you’re taking me back to my teen-age years. My mom used to bake pumpkin ‘pie’ without a crust. She said, “Who needs the extra fat and carbs? The crust is left half the time, anyway.” Not that she didn’t make good pie crust, just that everyone was full by the time the pie came out, so left the crust and ate the filling (and, of course, the whipped topping). I hadn’t thought to make the individual custards. Sounds like a nice treat to have in the freezer, especially when you’re cooking for one or two.
By: adamswife on December 11, 2007
at 4:26 pm
Ellen makes pumpkin cheesecake mousse… I’ll see if I can get her to give up the recipe… it’s the best I’ve ever tasted.
By: phatz on December 11, 2007
at 11:36 pm
That sounds wonderful Phatz! And we get a Phatz cookie recipe too! I have one in the works, I hope it turns out.
Great to see you! *hugs*
By: Zazzy on December 12, 2007
at 9:42 am