Cinnamon-Pumpkin Custard


When a craving for pumpkin pie hits, don't ditch your diet. Reach for frozen egg product to replace the eggs. The creamy pumpkin custard, made with evaporated milk and all the usual spices, is as good as it gets with only 195-calories a slice.

Cinnamon-Pumpkin Custard
Prep Time:
25 mins
Chill Time:
2 hrs
Bake Time:
40 mins
Stand Time:
20 mins
Total Time:
3 hrs 25 mins


  • 1 cup canned pumpkin

  • ½ cup refrigerated or frozen egg product, thawed, or 2 slightly beaten eggs

  • cup packed brown sugar

  • ¾ teaspoon ground cinnamon

  • teaspoon ground allspice

  • 1 12 ounce can (1-1/2 cups) evaporated milk

  • ¼ cup granulated sugar


  1. In a medium bowl combine pumpkin, eggs, brown sugar, cinnamon, and allspice. Stir in evaporated milk. Pour into a 9-inch quiche dish.

  2. Bake in a 300 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Cover and chill for at least 2 hours or up to 24 hours.

  3. Before serving, let custard stand at room temperature for 20 minutes. Meanwhile, for caramelized sugar, in a heavy 8-inch skillet heat the granulated sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custard. Serve immediately. Makes 6 servings.

Nutrition Facts (per serving)

181 Calories
4g Fat
30g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 181
% Daily Value *
Total Fat 4g 5%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 106mg 5%
Total Carbohydrate 30g 11%
Total Sugars 28g
Protein 6g
Calcium 181.7mg 14%
Iron 1.4mg 8%
Potassium 331mg 7%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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