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Individual Pumpkin Pies
Source: Everyday Eating

Without a crust, these single-serve treats are delightfully easy to make and lower in calories too!

Prep Time: 10 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 118.6
Total Carbs 24.4 g
Dietary Fiber 2.4 g
Sugars 21.9 g
Total Fat 1.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.2 g
Potassium 179.3 mg
Protein 3.4 g
Sodium 179.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1/2 Milk , 1 1/2 Other Carbs , 1/2 Starch
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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0 3/4 cup  sugar
1 tsp  ground cinnamon
0 1/2 tsp  ground ginger
0 1/2 tsp  salt
0 1/4 tsp  ground cloves
2 each  eggs
15 oz  canned solid pack pumpkin
12 floz  evaporated skim milk
  1. Preheat oven to 300 degrees F.
  2. Mix sugar, cinnamon, ginger, salt, and cloves in small bowl. In a separate large bowl, beat the eggs. Stir in pumpkin and sugar-spice mixture.
  3. Gradually stir in evaporated milk. Pour into eight 6-ounce ramekins or custard cups. Place ramekins on baking sheet.
  4. Bake for 45 to 50 minutes or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with dollop of light whipped cream, if desired.

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