Individual Baked Pumpkin Custards

Prep Time
10 min
Cook Time
20 min
Recipe Details
  • 1 pound(s) canned pumpkin, solid, not pureeCustard Seasonings
  • 4 large egg(s)
  • 4 large egg white(s)
  • 1/2 cup(s) fat free skim milk
  • 1/2 cup(s) fat free evaporated milk
  • 2 tsp SPLENDA® Sucralose sweetener (Splenda®)
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon, Topping
  • 2 cup(s) plain fat free yogurt, Greek-variety recommended
  • 2 tsp SPLENDA® Sucralose sweetener (Splenda®)
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  1. Preheat oven to 325ºF.
  2. To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
  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 center 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, combine topping ingredients in a medium bowl; mix well and set aside.
  5. When custards are cool, top each with about 1/4 cup of yogurt mixture; serve. Yields 1 custard per serving.
You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.

A happier, healthier you starts here