Photo of Individual baked pumpkin custards by WW

Individual baked pumpkin custards

3
1
1
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy
A creamy alternative to traditional pumpkin pie. These custards are topped with a sweet-spiced yogurt and served in small ramekins for easy portion control.

Ingredients

Canned pumpkin

1 pound(s), solid, not puree

Egg(s)

4 large

Egg white(s)

4 item(s)

Skim milk

½ cup(s)

Fat free evaporated milk

½ cup(s)

Sugar substitute

2 tsp(s), such as Splenda or Sweet'N Low

Vanilla extract

2 tsp(s)

Ground cinnamon

1 tsp(s)

Plain fat free Greek yogurt

2 cup(s)

Sugar substitute

2 tsp(s), such as Splenda or Sweet'N Low

Vanilla extract

½ tsp(s)

Ground cinnamon

½ tsp(s)

Ground cloves

¼ tsp(s)

Ground nutmeg

½ tsp(s)

Instructions

  1. Preheat oven to 325ºF.
  2. To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of sweetener, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
  3. Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in centre of a custard - if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.
  4. Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of sweetener, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.
  5. When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.
  6. To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of sweetener, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine.
  7. Meanwhile, to make topping, combine yogurt, remaining 2 teaspoons of Sweetener, remaining 1/2 teaspoon each of vanilla and cinnamon, nutmeg and cloves in a medium bowl; mix well.

Notes

You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.