Abbys Pumpkin Pie Crustless Custard Recipes

ABBY'S PUMPKIN PIE CRUSTLESS CUSTARD

Abby's Pumpkin Pie Crustless Custard image

Instead of pumpkin pie, try this flavorful yet light and low fat dessert. If you don't have enough ramekins or custard cups you can bake this in most coffee cups.

Provided by Hill Family

Categories Dessert

Time 1h

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 cups canned pumpkin
1 (12 ounce) can evaporated milk
8 egg whites
1/2 cup skim milk
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
fat-free whipped topping

Steps:

In a large mixing bowl, beat the pumpkin, evaporated milk, egg whites and skim milk until smooth. Add the sugar, cinnamon, ginger, cloves, nutmeg, and salt; mix well.
Spoon into 10 6 oz ramekins or custard cups coated with non-stick cooking spray. Place on a baking sheet or in a baking pan for stability.
Bake at 350 degrees for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Refrigerate until serving. Top with a dollop of whipped topping and enjoy.

Nutrition Facts : Calories 140.5, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.1, Sodium 263.7, Carbohydrate 23.6, Fiber 1.6, Sugar 16.8, Protein 6.2

CRUSTLESS PUMPKIN PIE CUSTARD

Crustless Pumpkin Pie Custard image

Make and share this Crustless Pumpkin Pie Custard recipe from Food.com.

Provided by Karen in KS

Categories Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 eggs
1/2 cup sugar
1 1/2 cups skim milk
1 (15 ounce) can pumpkin
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg

Steps:

Beat eggs and mix in bowl with remaining ingredients.
Pour into a glass pie pan and bake in a 350 oven for 50 minutes or until set in the middle.

EASY CRUSTLESS PUMPKIN PIE

Easy Crustless Pumpkin Pie image

Very easy.

Provided by Elaine S.

Categories Fruits and Vegetables Vegetables Squash

Time 40m

Yield 8

Number Of Ingredients 8

Ingredients

1 (15 ounce) can pumpkin puree
1 ¼ cups skim milk
¾ cup granular sucralose sweetener (such as Splenda®)
½ cup egg substitute
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a pie dish.
Beat pumpkin puree, milk, sweetener, egg substitute, vanilla extract, cinnamon, ginger, and nutmeg in a bowl until smooth; pour into prepared pie dish.
Bake in preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 47.9 calories, Carbohydrate 6.8 g, Cholesterol 0.9 mg, Fat 0.8 g, Fiber 1.7 g, Protein 3.8 g, SaturatedFat 0.3 g, Sodium 172.3 mg, Sugar 3.9 g

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