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Easy Pumpkin Pie Custard

Add vitamin A and a healthy dose of fiber to your next dessert menu by using this fun fall recipe!


· 3 large egg whites, lightly beaten

· 2/3 cup sugar

· 1 teaspoon ground cinnamon

· 1/2 teaspoon salt

· 1/2 teaspoon ground ginger

· 1/4 teaspoon ground nutmeg

· Dash ground cloves

· 1 can (15 ounces) solid-pack pumpkin

· 1 teaspoon vanilla extract

· 1 can (12 ounces) fat-free evaporated milk


· In a large bowl, beat the egg whites, sugar, cinnamon, salt, ginger, nutmeg and cloves. Add pumpkin and vanilla; mix well. Gradually beat in milk. Pour into eight ungreased 6-oz. custard cups.

· Place the cups in a 13x9-in. baking pan; add 1 in. of water to pan. Bake at 325° for 35-40 minutes or until a knife inserted in the center comes out clean. Serve warm or chill.

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