Simple Pumpkin Pie Custard Recipe

Name: Simple Pumpkin Pie Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Pure Maple Syrup; 1 whole Egg; 1-1/2 whole Egg Whites; 2-1/2 Tablespoons Granulated Sugar; 1/2 cups Pureed Canned Pumpkin; 1 teaspoon Vanilla Extract; 1/8 teaspoons Salt; 1 teaspoon Ground Cinnamon; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Ginger; 1/2 cups Skim Milk

Servings: persons

3 Tablespoons Pure Maple Syrup
1 whole Egg
1-1/2 whole Egg Whites
2-1/2 Tablespoons Granulated Sugar
1/2 cups Pureed Canned Pumpkin
1 teaspoon Vanilla Extract
1/8 teaspoons Salt
1 teaspoon Ground Cinnamon
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Ginger
1/2 cups Skim Milk

1
Preheat oven to 325u00b0F. Pour 1 tablespoon of maple syrup into each ramekin, swirl to cover the bottom.
2
Whisk together egg, egg whites, and sugar. Add pumpkin, vanilla, salt and spices. Gently whisk in milk. Pour equally into ramekins.
3
Place ramekins into a baking dish and fill with boiling hot water until 1/4 of the side of the ramekins is covered.
4
Bake for 60-70 minutes. They are done when the middle of the custard is set and does not wiggle when lightly tapped. Let cool completely, cover and store in the refrigerator.
5
These taste delicious cold or heated slightly in the microwave!

312

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: 3 Tablespoons Pure Maple Syrup, 1 whole Egg, 1-1/2 whole Egg Whites, 2-1/2 Tablespoons Granulated Sugar, and more.

Yes, Simple Pumpkin Pie 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.

Simple Pumpkin Pie Custard

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