Crustless pumpkin pie custards
50 min · 11 g protein · 158 cals / serving
Everything people love about pumpkin pie at Canadian Thanksgiving, the spiced, silky filling, baked in ramekins without the pastry. Fat-free evaporated milk keeps it creamy, and a spoonful of maple yogurt replaces the whipped cream.
Ingredients
Custards
- 1 can (398 ml) canned pumpkin, pure pumpkin, not pie filling
- 1 can (370 ml) fat-free evaporated milk
- 3 eggs
- 2 1/2 tbsp maple syrup, divided
- 1/3 cup sucralose sweetener, granulated sucralose that measures like sugar, such as Splenda
- 2 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
Maple yogurt
- 150 g (2/3 cup) nonfat Greek yogurt
Steps
- Heat the oven to 325°F and put the kettle on. Whisk the pumpkin, evaporated milk, eggs, 2 tbsp of the maple syrup, sweetener, spice, vanilla and salt until completely smooth.
- Divide among six 180 ml (3/4-cup) ramekins and set them in a roasting pan. Pour hot water into the pan to come halfway up the ramekins.
- Bake 35–40 minutes, until the edges are set and the centers wobble only slightly when nudged; the center should read at least 160°F. Lift them out of the water and cool, then chill at least 2 hours.
- Stir the yogurt with the remaining 1/2 tbsp maple syrup and spoon a dollop on each custard to serve.
Good to know
Why the water bath?
It keeps the heat around the custard gentle and even, so the eggs set silky instead of puffing, cracking or turning grainy at the edges.
No pumpkin pie spice?
Use 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch each of cloves and allspice.
Can I bake it as one dish?
Yes, in a buttered 9 inch pie plate, in the water bath, for 45–55 minutes. Cut it in wedges once fully chilled.
Alternative
Per
- Calories
- 86
- Protein
- (29%)
- 6 g
- Fat
- (18%)
- 2 g
- Carbohydrates
- (53%)
- 12 g
- of which sugar
- 9 g
- Fiber
- 1 g
- Sodium
- 101 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 945 kcal goes into the pot and 1156 g of ingredients comes out as about 1100 g of food: 86 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.