Pumpkin Pie Custard Recipe


Here’s a really easy low-calorie/low-fat pumpkin recipe that will keep your sweet tooth satisfied … and won’t hurt the waistline!


  • 1 15oz can 100% Pure Pumpkin
  • 4 beaten large eggs
  • 2 tsps Stevia to Go Extract Zero Calorie Liquid Sweetener
  • 1/2 cup Organic 2% Reduced Fat-free Milk
  • 2 tsps.Pure Vanilla Extract
  • 2 tsps. Pumpkin pie spice

Topping (optional):

  • 6 tbsp Whipped Light Cream (1 tbsp per slice)
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg


Preheat oven to 350

Cooking spray
Lightly spray cooking spray into glass pie round or into 6 ramekins

Mix custard ingredients
Mix all custard ingredients together in large bowl

Pour custard
Pour custard into lightly sprayed glass pie round or 6 ramekins.

Bake for 40-50 mins Cool before refrigerator 
Bake 40 – 50 minutes or until toothpick comes out clean from center

Cool in refrigerator for at least 2 hours.

Make whipped topping
Before serving custard: Gently fold cinnamon and nutmeg into whipped cream in a small bowl.

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Cut a slice of custard and add a dollop of whipped cream. Enjoy!

Custard is best served chilled.

Serves 8

Nutrition Facts (1 serving)

Pumpkin Pie Custard: Calories: 80 Fat: 3 Carbs: 7
Traditional Pumpkin Pie (with crust): Calories: 323 Fat: 13 Carbs: 46

Winner: Pumpkin Pie Custard!! 

Happy Thanksgiving!

Author: Peak Physique

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