Creamy Pumpkin Pie Custard Cups

5 from 1 vote

We promise you won't miss the crust in these delightfully delicious pumpkin pie dessert cups. Enjoy plain, or topped with light whipped cream and cinnamon sprinkle.

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: baked pumpkin custard, crustless pumpkin pie cups, individual crustless pumpkin pie

Servings:

Author: Peter | Simple Nourished Living

Equipment

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
2 tablespoons Truvia Brown Sugar Blend
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, 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

Serving size: 1 pumpkin pie custard cup (1/8th recipe)

WW Points: 3

Check your WW Points for this recipe and track it in the WW app.
(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