Individual Baked Pumpkin Custards

Just got this recipe from my former WW Leader Arlene, who is a wonderful cook.  Looks like something easy and delicious, and a nice alternative to pumpkin pie.  Hmmm, I think I’ll have to try this – I have everything in the house except the evaporated skim milk.  Let me know what you think if you make it.

Individual Baked Pumpkin Custards

Points value:  2
Servings: 8

The sweetness of these pumpkin custards is offset by a spiced yogurt topping. Each one comes in its own ramekin for easy portion control.


2 cans pumpkin, not pie mix.  Whisk the following with the pumpkin:

  • 4 large egg(s)
  • 4  egg whites
  • 1/2 cup skim milk
  • 1/2 cup evaporated skim milk
  • 2 teaspoon vanilla extract
  • 2 teaspoon artificial sweetener , Splenda or real sugar
  • 1 teaspoon cinnamon, ground


  • 16 oz fat free Greek yogurt
  • 2 teaspoon artificial sweetener, Splenda, or real sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, ground
  • 1/2 teaspoon whole or ground cloves (optional)


  • 325ºF oven
  • To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.
  • Place eight ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard cup – if it comes out clean, custards are finished. If not, bake for 5 minutes more and check again; repeat until cooked through. Remove from oven and let cool on a wire rack.
  • Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside. When custards are cool, top each with yogurt mixture and serve.
  • You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.

Crustless Pumpkin Pie

Pumpkin pie - okay, it has a crust, but pretend it doesn’tI originally posted this back in November without having made it.  Now that I have, I need to say that the no-sweetner version I originally posted (as it was given to me by someone in my WW meeting) just tasted awful.  It definitely needs it so I’ve modified this to include it.

Crustless Pumpkin Pie
POINTS® values per serving | 1
Servings | 6


1 can pumpkin (not pumpkin pie filling)
1 can fat-free evaporated milk
3/4 cup Egg Beaters
1/2 tsp pumpkin pie spice
1 tsp vanilla extract

Artificial sweetner to equal 3/4  C. sugar


Combine ingredients. Spray pie plate with cooking spray on bottom. Pour mixture into plate. Bake at 425 degrees for 15 min. Reduce heat to 325 for 45 min. Chill in fridge at least 4 hours before serving.  If desired, serve topped with Fat Free Coolwhip (but count those points!)