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Pumpkin Pie in a Cup
Source: dLife

Custard cups make great holders for this pumpkin pie topped with meringue.

Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 183.9
Total Carbs 19.1 g
Dietary Fiber 2.5 g
Sugars 16.2 g
Total Fat 4.6 g
Saturated Fat 2.5 g
Unsaturated Fat 0.2 g
Potassium 419.0 mg
Protein 23.7 g
Sodium 339.5 mg
Dietary Exchanges
, 1/2 Milk , 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  canned solid pack pumpkin
1 cup  evaporated milk
2 each  eggs
0 1/4 cup  sweetener (sugar substitute)
1 tsp  pumpkin pie spice
1 1/4 tsp  vanilla extract
3 kg  egg whites
0 1/4 oz  cream of tartar
2 oz  honey
  1. Preheat oven to 350°F.
  2. In medium bowl, mix pumpkin, evaporated milk, eggs, sweetener, pumpkin pie spice, and 1 teaspoon vanilla.
  3. Pour into 6 (6-ounce) custard cups or 6 (3/4-cup) soufflé dishes.
  4. Place in shallow baking dish or pan. Pour boiling water around custard cups/soufflé dishes to depth of 1". Bake 25 minutes.
  5. Remove custard cups from oven. Leave oven on.
  6. In medium bowl, beat egg whites, cream of tartar, and remaining 1/4 teaspoon vanilla on high speed with electric mixer until soft peaks form. Slowly add honey, continuing to beat on high speed until stiff peaks form.
  7. Spread egg white mixture on top of hot pumpkin mixture. Return to oven.
  8. Bake 15 to 16 minutes or until tops are golden brown. Let stand 10 minutes. Serve warm.

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