Pumpkin Custard

This desert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor without the crust. I like to make the custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. 


Pumpkin Custard 

Nutrition Facts 
Servings 6 

Amount Per Serving 
Calories 101 
Total Fat 6.3g 
Saturated Fat 3.5g 
Cholesterol 69mg 
Sodium 234mg 
Total Carbohydrates 7.3g 
Dietary Fiber 1.8g 
Sugars 2.5g 
Protein 3.7g 


1 can (15 ounces) solid-pack pumpkin 
2 eggs 
1 cup half-and-half cream 
2/3 cup Splenda Granular 
1-1/2 teaspoons pumpkin pie spice 
1/2 teaspoon salt 
1 Tbsp vanilla extract 
2 Tbsp Maple Syrup (sugar free if you have it) 


In a large bowl, combine all ingredients; beat until smooth. 
Pour into a greased 8 X 8 baking dish. 
Place inside a 13 x 9 baking pan; pour hot water around to a depth of 1 in. 
Bake, uncovered, at 350° for 60 minutes or until a knife inserted near the center comes out clean. 
Serve warm or chilled; top with whipped cream and cinnamon if desired. 

Store in the refrigerator. 

Cooks Notes: Custard should be firm. If the custard is watery run back into the oven and check again at 10 minute intervals. 
For a crunchy topping, Scatter top with pecans or slivered almonds for the last 30 minutes of baking time.