Year-Round Gingersnap Pumpkin Custard – a delicious recipe with cookies, pumpkin puru00e9e, cinnamon, egg whites, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Spray 8 ramekins with canola oil and divide the cookie pieces evenly in the bottoms of the bowls.
3
Place the remaining ingredients except nuts in a large bowl and mix with an electric mixer.
4
Ladle the pumpkin mixture over the cookies, sprinkle with nuts, and place ramekins in a deep pan filled with water to about halfway up the ramekins. Bake for 20 minutes. Test for doneness.
SEASONED COOK If cooking as a pie, spray a 9-inch pie pan and proceed as above without the water-filled pan; cook for one hour. Leftovers keep well in the refrigerator for several days.
290
kcal
Calories
17
g
Fat
18
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup broken pieces, low-fat gingersnap cookies (12 small cookies), 1 15-ounce can pumpkin puree, 2 teaspoons cinnamon, 4 egg whites, and more.
Yes, Year-Round Gingersnap 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.
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