Baked Pumpkin Custard
Skip the crust and try this recipe for Pumpkin Custard, which has 70% fewer calories
and 97% less saturated fat than the traditional pumpkin pie and includes heart-healthy
These crustless, individual custards can be baked either in small, hollowed-out
pumpkins or in ramekins. Instructions for both methods are given.
- 6 small sugar pumpkins, 12-16 ounces each, and about 4-inches in diameter (to be used as decorative bowls)
- 3/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 eggs
- 2 cups pumpkin puree
- 1 cup nonfat or lowfat evaporated milk
- 6 tablespoons chopped, toasted walnuts
- To prepare the pumpkins, if you are using them, remove the stem end from each,
and scrape the seeds and fibers from inside the pumpkins.
- Cut a very thin slice off the bottom of each pumpkin, so they will sit flat,
without wobbling. Alternately, coat 6 ramekins, each about six-ounce capacity, with
nonstick cooking spray.
- Heat the oven to 450 degrees F.
- In a large bowl, combine the sugar, cinnamon, ginger, cloves and salt, and stir
with a whisk or spoon until evenly blended. Add the eggs and pumpkin puree and beat
until completely mixed. Slowly pour in the evaporated milk, stirring until smooth.
- If you are using pumpkins, divide the filling among them, pouring about 1/2 cup
into each. Place the pumpkins on a parchment-lined shallow baking pan, with their
tops next to them. Bake for 15 minutes, then reduce the heat to 350 degrees F and
continue baking about 1 hour more, or until the pumpkins are tender when pierced.
If the tops are done sooner, remove them. If you are using ramekins, pour about
1/2 cup of filling into each. Place the ramekins on a shallow baking pan.
- Bake for 10 minutes, then reduce the heat to 325 degrees F and bake about 25
minutes more, or until a knife inserted in the filling comes out clean, or almost
- Remove from the oven and transfer to a rack to cool (cool for an hour if baked
in pumpkins). Serve the custards warm, sprinkle each with 1 tablespoon of walnuts.
Accompany with sweetened whipped cream, if desired. The pumpkin lids may be placed
atop the pumpkins, or at a jaunty angle along side.
Created By Patrick Mulvaney - Chef Mulvaney is the owner-operator of Culinary
Specialists Catering Company and Mulvaney's B&L.
Recipe and photo credit (used with permission):