Ingredients for Abby's Pumpkin Pie Crustless Custard
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 2 large egg whites
- 1/2 cup skim milk
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- dollop fat free whipped topping (for serving)
- non-stick cooking spray
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How to Make Abby's Pumpkin Pie Crustless Custard
- Preheat oven to 350°F (175°C). Lightly grease 10 (6-ounce) ramekins, custard cups, or coffee mugs with non-stick cooking spray.
- In a large mixing bowl, whisk together 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 2 large egg whites, and ½ cup skim milk until completely smooth.
- Add ¾ cup granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, and ¼ teaspoon salt. Whisk until well combined.
- Carefully pour the mixture into the prepared ramekins, filling each about ¾ full.
- Place the ramekins on a baking sheet to prevent spills during baking.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary slightly depending on your oven and the size of your baking dishes.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the custard to set completely.
- Before serving, top with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of deliciousness.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
67g
Fat
8g
Carbs
7g
