Creamy pumpkin custard baked in individual serving cups. But because this pumpkin dessert is made from plant based milk, it is a healthier option that is lower in calories. Additionally this healthy fall dessert can be prepared with either almond milk or oat milk, making it both a gluten-free and vegetarian dessert.
Fall is in the air. Which means Halloween and Thanksgiving are just around the corner. This means I can start baking my Pumpkin Custard Cups to enjoy for a sweet treat. I just love pumpkin pie and its’ spicy sweet cinnamon notes. These easy custard cups are a low calorie dessert that tastes like Grandma’s pumpkin pie but without the guilt. And because I love pumpkin pie…this dessert makes me happy, happy, happy!
Years ago, I started to experiment with ways to enjoy one of my favorite desserts with lower calorie options. Back then I would make pumpkin custard with nonfat evaporated milk and Splenda. However over the years, I have lost my taste for artificial sweeteners. Therefore, I try to focus on creating dessert recipes with using less sugar. While nonfat evaporated milk works well as a substitute to its whole milk cousin, it is still higher in calories. So once again, the makeover began in search of lower calorie options.
Almond Milk
As I have experimented with Almond Milk in the past with dessert makeovers, it seemed like a natural place for me start. And to my surprise, I was quite delighted with the results. Additionally, this is advantageous as I have several family members that have milk allergies. Being able to use almond milk in my Pumpkin Custard Cups is a bonus for them and for me, as the caloric content is lower than that of evaporated milk. My favorite brand of almond milk is Califia Farms. I have found this brand tastes and has the texture closest to homemade almond milk.
Oat Milk
But lately I have come to use oat milk in my coffee. So of course I had to see how would oat milk cook up in this pumpkin dessert cup. Not only does oat milk produce a creamy pumpkin custard, it offers additional health considerations. This is especially important for people with food allergies. Oat milk is a good option for those who have nut allergies. And honestly, my preference today is to use oat milk. I feel that oat milk produces a creamier dessert, especially in puddings. When using oat milk for cooking, I always choose fresh milks that are shelved in the refrigerated milk section. My two favorite brands are Planet Oat Extra Creamy Original Oat Milk and Oatly Original Oat Milk. Both brands can be found in most major supermarkets.
The Pumpkin
While it seems that all canned pumpkins are equal, it is my personal belief that they are not. I have experimented with several off-brand labels, and have been disappointed with the results. For this reason, I highly recommend Libby’s canned pumpkin. Now you are probably wondering if I am paid by Libby’s to say this. Rest assured, that I am not. I really like the quality of their pumpkin.
However, I must say that I have found it to be extremely expensive in the markets, unless it is on sale. Look for Libby’s at your local Target store. I have been able to purchase a 15-ounce can for $1.99
The Sweetener
Sugar or Sugar Alternative
Generally, my choice is to sweeten solely with sugar. I enjoy the natural taste of baked goods sweetened with sugar. For this reason, I choose to cook with natural sweeteners but consume smaller portions. But not everyone has this option. Whether it is due to dietary restrictions or personal choice, some of us prefer or need to use sugar alternatives. Therefore, I have tested this recipe with both. If using a sugar alternative simply swap measure for measure. When baking with alternative sugar, I use King Arthur’s Baking Sugar Alternative. This sweeter is made from plant based ingredients and is much like the brand Swerve. Additionally, I have included WW smart points and calories for all combinations of milk and sweetener.
Ramekins
By pouring the pumpkin custard into 4 ounce ramekins, I can insure the portion size and not over indulge. Also, this is the perfect way to avoid using a crust. While I love the crust, it is loaded with unwanted calories. And even though I can choose not to eat it, it is far less tempting if it isn’t there. All that is necessary to make this dessert is to lightly spray each ramekin with a few quick shots of Bak-Klene Spray.
For a different twist, try sprinkling the top of this fall dessert with a teaspoon or two of Edible Sand. By doing so, you can add crunchy cookie texture that mimics crust and is gluten-free as well.
Fill the prepared baking cups with custard and place on a baking sheet. In less than an hour, this delicious fall dessert is ready to be chilled. Your family will devour these delicious treats, so be sure to make extra.
Custard and Pumpkin Pancakes
Don’t just think of these custard cups as a dessert. They are a delicious component to serve along side Pumpkin Pancakes. After running a knife around the edge of the cup, simply invert the custard onto a plate. Slice and serve with these delicious Pumpkin Pancakes for a real fall treat that the whole family will enjoy.
Weight Watchers and Waist Watchers
A 1/2 cup serving of Pumpkin Custard made with Almond Milk and sugar is 4 WW Smart Points or 122 calories.
While a 1/2 cup serving of Pumpkin Custard made with Oat Milk and sugar is 4 WW Smart Points or 134 calories.
A 1/2 cup serving of custard made with Almond Milk and Sugar Alternative is 0 WW Smart Point or 72 calories.
While a 1/2 cups serving of custard made with Oat Milk and Sugar Alternative is 1 WW Smart Points or 84 calories.
Buon Appetito!
PrintPumpkin Custard Cups
This fall dessert is a healthier version of Pumpkin Pie Custard. But this while this pumpkin custard recipe is made with plant based milk, the flavor of this delicious dessert will take you back to the Old-Fashioned pumpkin pie that came from Grandma’s oven. This dairy free dessert can be made using almond milk or oat milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Ingredients
- 425 grams (15-ounce can) Libby’s Pumpkin Puree or other canned pumpkin
- 365 grams (1 1/2 cups) Califia Almond Milk or Oat Milk
- 14 grams (1 1/2 Tablespoons) Cornstarch
- (200 grams) 4 Large Eggs
- 2 Large Egg Yolks
- 144 grams Sugar (1/2 cup plus 3 Tablespoons plus 1 1/2 teaspoons)
- <1 gram (1 teaspoon) Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- A Pinch of Ground Clove
- 4 grams (1/2 teaspoon) Kosher Salt
Instructions
- Preheat oven to 425 degrees.
- Combine all the dry ingredients in a small bowl and whisk well to make sure the cornstarch is well incorporated. Take the time to break up any clumps of cornstarch.
- In a large bowl, whisk the eggs, and egg yolk until incorporated and smooth.
- Add the pumpkin puree and mix until well blended.
- With the mixer running on low speed, gradually add the almond milk or oat milk and continue to mix until throughly incorporated.
- Add the spice and sugar mixture and whisk all ingredients together until smooth.
- Lightly spray each ramekin with Bak-Klene or your favorite Baking Spray.
- Pour a 1/2 cup of mixture into each ramekin and place them on a baking sheet.
- Place baking sheet in preheated oven and bake for 15 minutes.
- Reduce oven temperature to 350 degrees and bake for an additional 25-30 minutes. Test with knife for doneness. A knife inserted into the center of the ramekin should come out clean with only a few crumbs adhering to it.
- If the custard is still very wet and the knife comes out coated or streaked, continue to cook and check for doneness every 5 minutes.
- When the custard is cooked, remove sheet pan from oven and let cool for 5 minutes before attempting to move the ramekins to a cooling rack.
- Once transferred to a cooling rack, let ramekins cool for about 15 minutes then refrigerate until ready to serve.
They were EXCELLENT. Just the treat I needed. Just one thing for some reason I would have had way more than 6 because I had so much batter I followed the recipe exactly. So I put three quarters of a cup and divided it between seven ramekins and with that when I put in the recipe Builder there Five Points each and totally worth it. ❤?
Hi Dorraine, I’m so glad that you enjoyed the pumpkin custards. I’m not sure why there is a difference in volume, but when I figure it out I’ll let you know. I will email you to see if we can figure this out. Thanks!
Cool
jut kidding it was amazing, good job
Hi Brayden! Thank you for the 5 stars…and I’m glad you enjoyed the pumpkin custard cups
can i use a different milk in this reciepe?
Yes, you can. I have recently experimented with using oat milk as a replacement.
And I was very pleased with the results. Do you have a specific type of milk in mind?
Can I use whole milk for this recipe?
Hi Karen, I haven’t tried this recipe with whole milk as I have milk allergies, but I believe that it would be interchangeable.
Please let me know your results. I would love to hear your feed back.
This looks very good .Please send me the website thank you
Will the custard be creamier if using a water bath method of baking?
While you can use a water bath, it isn’t necessary. If your custard is dry perhaps the oven is too hot.
I would suggest testing any oven’s temperature with an inexpensive oven thermometer. Then you can adjust your
temperature accordingly. That being said, when I make this recipe I simply place the custard cups on a baking sheet.
I hope this helps to answer your question.
Does it not need to be in a water bath for baking?
Good Afternoon Phyllis! While a water bath won’t hurt the baking process. It is not necessary at all. I always bake this pumpkin custard by placing the ramekins on a rimmed baking sheet, directly into the oven without water. It eliminates the mess and worry of splashing water into the custard. Thank you for you question. Happy Holiday!
Can this be made in a regular baking dish as I don’t have ramekins? Any idea on how long to bake?
Thanks!
Hi Heidi! Yes this recipe can be made in a regular baking dish. Whether you choose a 9-inch pie plate or 9-inch square pan. I would however use a glass baking vessel as there is no pie crust. Make sure to spray the baking dish with a non-stick spray or lightly grease with butter. Bake the custard just as you would if using the ramekins. 15 minutes at 425 degrees, then reduce oven to 350 degrees and bake for an additional 25-30 minutes. The easiest way to check to see if the custard has set up is by placing the tip of a sharp knife into the center of the custard. If it comes up clean, its done. If liquid is still visible or the knife is not clean continue to cook for another 4-5 minutes and check again.
Can you sub some of the sugar for monk fruit extract?
Hi Marie!
Yes you may substitute some of the sugar for monk fruit. I have made this recipe using King Arthur Alternative Sugar which is a sweetener blended with monk fruit and stevia.
I have been making this custard since I found it several years ago. When the weather cools, I find I crave it! My family enjoys it too. It’s like pumpkin pie without the crust and not as cloyingly sweet. I will sometimes have it for breakfast…with eggs, milk, pumpkin it makes a healthy breakfast alone, or with non dairy yogurt or granola.
Now I see the recipe for pumpkin pudding dessert; I’ll have to try that too. I have a feeling it will be delicious. I like the recipes here, just a little more healthy.
Mary,
Thank you so much for your lovely review!
It warms my heart to hear how much you enjoy this recipe.
I too enjoy this dessert and during the fall I slice up the custard and serve it
with pumpkin pancakes and a splash of maple syrup.
Cooler weather and pumpkin really speak to the soul that fall has arrived.
Buon Appetite!
Can we make fresh pumpkin purée and make this recipe. We don’t get canned pumpkin purée in my country. Thx
While I have not personally tried using fresh pumpkin, I have a few Pinterest followers who have with positive feedback.
I would recommend straining the pureed pumpkin in order to remove
any excess water.
Please be sure to come back and post your feedback on how this recipe turned
out with your homemade pumpkin puree. I’m sure other readers would be interested in
your results.
Buon Appetite!
Yummy! Easy to make and came out perfectly! Thank you.
Hi Peggy!
Thank you for the wonderful review of 5 Stars.
I’m so happy to hear that you enjoyed this recipe.
Wishing you a joyful and Happy Thanksgiving.
Mia