This Pumpkin Custard Recipe is a low calorie alternative for the traditional Pumpkin Pie. As a matter of fact, it’s also known as “crustless pumpkin pie”, which is great for it’s gluten free!
It’s a shame that we tend to eat pumpkins mainly in the autumn, because pumpkins have many health benefits. They are a great source of fiber (aides for weight loss), a huge source of vitamin A (great for eyesight), reduce cancer risk because of beta- carotene antioxidant, and my favorite: the free-radical carotenoid keeps the skin wrinkle free.
With the option of canned pumpkin, we should keep pumpkins in our diet year round!
- 2 eggs
- 1 cup fresh pumpkin puree (or canned pumpkin)
- ¾ cup evaporated milk
- 3 Tbsp sugar
- 1 tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp allspice
- Pinch of salt
- Preheat oven to 325 degrees;
- Place the eggs in a bowl and beat them until creamy;
- Add the pumpkin, milk, sugar, salt and spices and stir everything together until well blended;
- Pour the mixture into 4 (6oz) ramekins. Place the ramekins in a baking pan, place baking pan on the oven rack and fill the baking pan with boiling water half way up the sides of the ramekins;
- Bake for 35 to 40 minutes until custard is set (when a toothpick inserted in the center of the custard comes out clean);
- Serve warm or cold with a big dollop of whipped cream!
For an even lower calorie version, use only egg whites and use low fat evaporated milk.