Ingredients for Abby S Pumpkin Pie Crustless Custard
- Canned Pumpkin
- 1 (12-ounce) can evaporated milk
- 2 large egg whites
- ½ cup skim milk
- ¾ cup granulated sugar
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
- ¼ teaspoon salt
- Fat Free Whipped Topping
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.
Chef's Tip for Extra Flavor
Elevate your dish with simple flavor boosters! A final flourish of freshly chopped herbs can add incredible brightness, while a squeeze of lemon or lime juice right before serving can awaken all the flavors. Don't underestimate a sprinkle of quality finishing salt or a drizzle of good olive oil to make your creation shine.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
67g
Fat
8g
Carbs
7g