Pumpkin Custard Cups Recipe

Name: Pumpkin Custard Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 c. low-fat milk; 1/2 c. canned pumpkin; 1/3 c. packed brown sugar; 2 Tbsp. reduced-calorie maple syrup; 1 tsp. ground cinnamon; 1/4 tsp. ground ginger; 2 eggs; 4 egg whites; 1/2 c. water; 1/3 c. raisins; 2 Tbsp. reduced-calorie maple syrup

Servings: persons

1 3/4 c. low-fat milk
1/2 c. canned pumpkin
1/3 c. packed brown sugar
2 Tbsp. reduced-calorie maple syrup
1 tsp. ground cinnamon
1/4 tsp. ground ginger
2 eggs
4 egg whites
1/2 c. water
1/3 c. raisins
2 Tbsp. reduced-calorie maple syrup

1
Heat oven to 350u00b0.
2
Heat milk in heavy 1-quart saucepan until hot, but not boiling.
3
Mix pumpkin, brown sugar, 2 tablespoons syrup, cinnamon, ginger, eggs and egg whites in a large bowl until smooth.
4
Beat in hot milk.
5
Divide evenly among 6 ungreased 10-ounce custard cups.
6
Place cups in rectangular pan, 13 x 9 x 2-inches, on oven rack.
7
Pour very hot water into pan to within 1-inch of tops of cups.

397

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 11 ingredients. The key ingredients include: 1 3/4 c. low-fat milk, 1/2 c. canned pumpkin, 1/3 c. packed brown sugar, 2 Tbsp. reduced-calorie maple syrup, and more.

Yes, Pumpkin Custard Cups 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.

Pumpkin Custard Cups

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