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Dive into the season with these Creamy Pumpkin Pie Custard Cups — a wholesome treat made lighter that celebrates the essence of autumn while keeping fat, calories and WeightWatchers points in check.
If you are a pumpkin pie lover, like us, you’ll want to give these perfectly portion controlled creamy mini pumpkin desserts a try. Delicious plain, or topped with a little whipped cream and cinnamon sprinkle, we promise you won’t even miss the crust. Or those excess calories!
How Many Calories and WW Points in these Crustless Pumpkin Pie Custard Cups?
According to my calculations, each perfectly portion controlled creamy pumpkin pie cup has about 135 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Recipe Ingredients
- 1/2 cup light cream cheese in a tub
- 1 can (15 ounces) pure pumpkin puree
- 2 teaspoons cornstarch
- 2 large eggs
- 6 tablespoons Truvia Baking Blend (affiliate link)
- 2 tablespoons Truvia Brown Sugar Blend (affiliate link)
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 can (12 ounces) low-fat evaporated milk
How to Make Pumpkin Pie Custard Cups, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees. Add 8 6-ounce custard cups, or ramekins, to a high-side baking dish. If necessary, divide ramekins between two baking dishes (which is what I did).
Step 3: With an electric mixer (affiliate link), beat the cream cheese in a medium mixing bowl on medium speed until smooth and creamy.
Step 4: Add the pumpkin, cornstarch and eggs and mix well.
Step 5: Beat in the sweetener, brown sugar, cinnamon, ginger, nutmeg and vanilla just until incorporated.
Step 6: Pour in the evaporated milk and continue beating until smooth and thoroughly combined.
Step 7: Divide the mixture evenly among the 8 ramekins, about 1/2 cup in each one. Pour hot water into the baking dish, being careful not spill any into the ramekins, until it reaches halfway up the sides of ramekins. (Alternatively, you can place baking dish in the oven and then carefully add the water.)
Step 8: Bake until a knife inserted in center of ramekin comes out clean, about 35-40 minutes.
Step 9: Remove from oven and carefully remove ramekins from baking dish and cool on wire rack to room temperature. Refrigerate custard cups at least 8 hours or overnight.
Step 10: Before serving, top each cup with a dollop of light whipped topping and a sprinkle of cinnamon, or pumpkin pie spice, if desired.
Step 11: Store any remaining custard cups in the refrigerator.
Recipe Notes
Light whipped cream cheese gives this pumpkin dessert its delightfully creamy texture and cooking them in a water bath (or bain-marie) provides the environment for them to cook evenly and keeps the custard from splitting.
Serving Suggestions
Can be served plain or with a dollop of light whipped topping and sprinkle of cinnamon or pumpkin pie spice.
What is pumpkin pie spice?
There are many different blends of pumpkin pie spice, but they generally include cinnamon, nutmeg, ginger, cloves and maybe allspice—in a mixture including any, or all of these spices. The one I am currently using includes cinnamon, ginger, nutmeg and allspice.
Ways to Use Leftovers
Be sure to store any leftover pumpkin pie cups in the refrigerator. Leftovers can be layered in a small bowl (affiliate link) with granola, and topped with a dollop of plain nonfat Greek yogurt, for a simple pumpkin pie breakfast parfait.
If you’ve made these low-fat custardy Pumpkin Pie Cups, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Creamy Pumpkin Pie Custard Cups
Ingredients
- 1/2 cup light whipped tub-style cream cheese
- 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
- 2 teaspoons cornstarch
- 2 large eggs
- 6 tablespoons Truvia Baking Blend (affiliate link)
- 2 tablespoons Truvia Brown Sugar Blend (affiliate link)
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla
- 1 can (12 ounces) low-fat evaporated milk
Instructions
- Preheat oven to 350F degrees. Add 8 6-ounce custard cups, or ramekins, to a baking dish. If necessary, divide ramekins between two baking dishes (which is what I did).
- With an electric mixer (affiliate link), beat the cream cheese in a medium mixing bowl on medium speed until smooth and creamy.
- Add the pumpkin, cornstarch and eggs and mix well.
- Beat in the sweetener, brown sugar, cinnamon, ginger, nutmeg and vanilla just until incorporated.
- Pour in the evaporated milk and continue beating until smooth and thoroughly combined.
- Divide the mixture evenly among the 8 ramekins, about 1/2 cup in each one. Pour hot water into the baking dish, being careful not spill any into the ramekins, until it reaches halfway up the sides of ramekins. (Alternatively, you can place baking dish in the oven and then carefully add the water.)
- Bake until a knife inserted in center of ramekin comes out clean, about 35-40 minutes.
- Remove from oven and carefully remove ramekins from baking dish and cool on wire rack to room temperature. Refrigerate custard cups at least 8 hours or overnight.
- Before serving, top each cup with a dollop of light whipped topping and a sprinkle of cinnamon, or pumpkin pie spice, if desired.
- Store any remaining custard cups in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) Light whipped cream cheese gives this pumpkin dessert its delightfully creamy texture and cooking them in a water bath (or bain-marie) provides the environment for them to cook evenly and helps keep the custard from splitting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love Everyday (affiliate link) by Marlene Koch
