Monday, October 06, 2008

Individual Baked Pumpkin Custards - 2 WW pts

Weight Watcher POINTS® Value: 2
Servings: 8
Preparation Time: 10 min
Cooking Time: 20 min
Level of Difficulty: Easy
The sweetness of these pumpkin custards is offset by a spiced yogurt topping. Each one comes in its own ramekin for easy portion control.


  • 1 pound canned pumpkin, solid, not puree

    Custard Seasonings
  • 4 large egg(s)
  • 4 egg white(s)
  • 1/2 cup fat-free skim milk
  • 1/2 cup fat-free evaporated milk
  • 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon,

  • 2 cup plain fat-free yogurt, Greek-variety recommended
  • 2 tsp McNeil Nutritionals SPLENDA No Calorie Sweetener
  • 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves


  • Preheat oven to 325ºF.

  • To make custard, spoon pumpkin into a large bowl; whisk in custard seasonings.

  • Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard. Bake for 20 minutes. Check for doneness by inserting a knife in center of a custard—if it comes out clean, custards are finished. If not, bake for 5 minutes more and check for donesness again; repeat until cooked through. Remove from oven and let cool on a wire rack.

  • Meanwhile, combine topping ingredients in a medium bowl; mix well and set aside.

  • When custards are cool, top each with about 1/4 cup of yogurt mixture and serve. Yields 1 custard per serving.


  • You can make the custards one day in advance and store them in the refrigerator. Top with yogurt mixture just before serving.

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