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Pumpkin Spice Custard
Source: dLife

A creamy delight with ginger and cinnamon, reminiscent of pumpkin pie.

Prep Time: 10 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 112.6
Total Carbs 12.4 g
Dietary Fiber 2.7 g
Sugars 6.7 g
Total Fat 4.6 g
Saturated Fat 2.6 g
Unsaturated Fat 0.2 g
Potassium 173.1 mg
Protein 6.9 g
Sodium 110.7 mg
Dietary Exchanges
, 1/2 Meat , 1/2 Milk , 1 Other Carbs , 1/2 Starch , 1/2 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 each  cooking spray
2 cup  tap water
0 3/4 cup  heavy whipping cream
2 cup  canned solid pack pumpkin
1 1/2 cup  evaporated milk
2 each  eggs
3 each  egg whites
4 oz  sugar-free maple syrup
1 tsp  ground cinnamon
0 1/2 tsp  ground nutmeg
0 1/2 tsp  ground ginger
1 each  small apples
  1. Preheat oven to 350°F.
  2. Lightly coat eight, 6-ounce baking cups with cooking spray and arrange in shallow, flat-bottomed baking pan.
  3. In small saucepan, bring water to boil.
  4. In food processor, blend pumpkin, evaporated milk, eggs, egg whites, syrup, cinnamon, nutmeg, and ginger until smooth.
  5. Ladle mixture into baking cups.
  6. Pour 2" of boiling water into baking pan around custard cups.
  7. Bake 45 to 60 minutes, until toothpick inserted in center comes out clean.
  8. Remove cups from hot water and cool to room temperature.
  9. Refrigerate until chilled, garnished with fresh apple slices or whipped cream, if desired, and serve.

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