Egg Free Pumpkin Custard Recipe

Name: Egg Free Pumpkin Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons dark brown sugar; 2 teaspoons dark brown sugar; 4 tablespoons cornstarch; ¾ cup canned pumpkin; 1 tablespoon canned pumpkin; 1 teaspoon canned pumpkin; 1 cup skim milk; ½ cup 2% low-fat milk; 1 ½ teaspoons vanilla extract; 1 teaspoon clove; 1 ⅓ teaspoons cinnamon; 1 ¼ teaspoons ginger; 1 teaspoon nutmeg

Servings: persons

4 tablespoons dark brown sugar
2 teaspoons dark brown sugar
4 tablespoons cornstarch
¾ cup canned pumpkin
1 tablespoon canned pumpkin
1 teaspoon canned pumpkin
1 cup skim milk
½ cup 2% low-fat milk
1 ½ teaspoons vanilla extract
1 teaspoon clove
1 ⅓ teaspoons cinnamon
1 ¼ teaspoons ginger
1 teaspoon nutmeg

1
Mix and whisk dry ingredients.
2
Combine milk and pumpkin.
3
Combine wet and dry ingredients.
4
Stir and whisk to get spices to spread.
5
Pour into prepared ramekins.
6
Bake at 350 for 45 minutes.
7
Let cool and refrigerate for at least 6 hours or overnight.
8
Best served with a dollop of whipped cream, because this has some kick!
9
Good for several days.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons dark brown sugar, 2 teaspoons dark brown sugar, 4 tablespoons cornstarch, ¾ cup canned pumpkin, and more.

Yes, Egg Free Pumpkin Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Egg Free Pumpkin Custard

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