Individual Pumpkin Custards

Individual Pumpkin Custards
Makes:
8
Prep Time:
10
minutes
Total Time:
175
minutes
based on 14 reviews
15
Without a crust, these single-serve Individual Pumpkin Custards are delightfully easy to make - and lower in calories, too! In addition, the filling can be made and frozen for up to one month.

In this recipe:

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Ingredients:

  • 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 Milk

Directions:

PREHEAT 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.


Reviews:

Review This Recipe

Awesome

 Star(s)

Barbara Wilimczyk from Perth Amboy, NJ

Tasted just like pumpkin pie without the crust and extra calories! SOOOO GOOOD! The whole family loved it.

Read More Reviews

Review This Recipe
  •  Star(s)

    So good!!

    E Chase from Salem, OR

    What an awesome alternative to pumpkin pie! With the whipped cream, it's like pie without the crust. My whole family, children included, loved it!!

  •  Star(s)

    Awesome

    Barbara Wilimczyk from Perth Amboy, NJ

    Tasted just like pumpkin pie without the crust and extra calories! SOOOO GOOOD! The whole family loved it.

  •  Star(s)

    Awesome

    Barbara Wilimczyk from Perth Amboy, NJ

    Tasted just like pumpkin pie without the crust and extra calories! SOOOO GOOOD! The whole family loved it.

  •  Star(s)

    Mushy Pumpkin

    M A from WA

    I was expecting better result; the custards turned out just mushy pumpkin dessert. I haven't yet found a good pumpkin custard recipe...

  •  Star(s)

    Pumpkin Custard

    Laura Gazarian from EL DORADO, CA

    We love pumpkin pie but no one likes the crust. I found this, made it. Everyone loved it, including the teen age boy! I did spray the cups with a little no-stick spray for easier cleanup. Thank you for posting this recipe.

  •  Star(s)

    Wheatless wonders

    Christine White from Loretto, PA

    My husband isn't supposed to have wheat, but he adores pie, so we started making these pumpkin custard cups. Both he and my children adore them, and have proclaimed them better than the pie! Try topping them with a little bit of whipped cream, or if you are a cake baker, a little gob icing.

  •  Star(s)

    So Fast

    DANIELLE SEYMOUR from APO, AE

    I found I had what was needed to fix a pumpkin pie but I didn't have a lot of time with dinner being almost done. I found this recipe and fixed it up in a matter of minutes and got the cups into the oven to bake, while my family sat down and enjoyed our meal. After dinner we were able to enjoy individual crust-less pumpkin pie custards and they were yummy. These were very quick to fix and really tasted wonderful. Thanks!

  •  Star(s)

    Individual Pumpkin Custards

    LC Porter from PORT ANGELES, WA

    Thank you for this one, with limited counter space for making pie crust! This one is a blessing, I will be making it for the first time on Thanksgiving day .

  •  Star(s)

    Kids

    shawntel casanova from Mira loma, CA

    They are perfect for kids because my kids dont eat the crust anyway. now no wasting!

  •  Star(s)

    Kids loved it

    Tam Cory from

    My kids love traditional pumpkin pie, but not the crust; they eat the filling & throw the rest away. This recipe provided baking directions for their own little crustless pies & they love it! No wasted crust or extra calories.

  •  Star(s)

    pumpkin custards

    ruby brown from ABILENE, TX

    These came out very tasty and they are just as good as pie but without the wheat for the wheat intolerant,

  •  Star(s)

    Pumpkin Custards

    Donna Borton from COLUMBUS, OH

    These are just yummy, I used a sugar baking substitute instead of the sugar and found them just as rich. The sugar substitute works great for the broiling too. My family has asked for this again.

  •  Star(s)

    good recipe

    Sue Patten from MIDLAND, TX

    A good recipe easy to make. I used a low-calorie sweetner and a cholesterol free egg product when I made it for family members that are on medical diets. Everyone enjoyed it.

  •  Star(s)

    Healthy Dessert

    Eileen Bower from ALLISON PARK, PA

    The custards are great when you don't want all the calories from pie. I used egg substitute and sugar substitute to reduce the calories even more.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 150
  • Calories from Fat: 15
  • Total Fat: 1.5g (2% of DV)
  • Saturated Fat: 0g (0% of DV)
  • Cholesterol: 55mg (18% of DV)
  • Sodium: 230mg (9% of DV)
  • Carbohydrates: 29g (10% of DV)
  • Dietary Fiber: 2g (10% of DV)
  • Sugars: 27g
  • Protein: 6g
  • Vitamin A: 160% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Individual Pumpkin Custards

Ingredients

  • 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 Milk

 

Directions

PREHEAT 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.

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