Planning any parties for fall? Don't overlook this custard recipe--it's easy to assemble and will have your guests doling out the compliments! They'll love how the creamy pumpkin custard contrasts with the crunchy walnut, brown sugar and oat topping.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
3 hrs 25 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat eight 6-ounce ramekins with cooking spray. Place ramekins in two 2-quart square baking dishes.

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  • In a medium bowl, combine evaporated milk, pumpkin, eggs, maple syrup, egg product and vanilla. In a small bowl sift together 1/2 teaspoon of the ground nutmeg, the salt and allspice. Add spice mixture to the pumpkin mixture; beat with a wire whisk until well mixed.

  • In the small bowl that contained the spice mixture, combine walnuts, oats, brown sugar and the remaining 1/4 teaspoon ground nutmeg. Add melted butter; stir just until combined.

  • Divide pumpkin mixture evenly among the prepared ramekins. Place baking dishes on the oven rack. Pour enough boiling water into baking dishes to reach halfway up the sides of the ramekins. Bake 15 minutes. Carefully top each with about 1 tablespoon of the nut mixture. Bake 15 to 20 minutes more or until a knife inserted near centers comes out clean.

  • Remove ramekins from water; cool on wire rack 30 minutes. Cover and chill 2 to 8 hours before serving. To serve, top with whipped dessert topping and, if desired, sprinkle with freshly grated nutmeg.

Tips

Tips: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.

Choose Splenda(R) Brown Sugar Blend. Follow package directions to use product amount equivalent to 2 tablespoons brown sugar. Nutrition Per Serving with Substitute: Same as below, except 197 cal., 30 g carb.

Nutrition Facts

102 calories; protein 3.2g 6% DV; carbohydrates 15.9g 5% DV; dietary fiber 0.7g 3% DV; sugars 12.6g; fat 3g 5% DV; saturated fat 1.1g 5% DV; cholesterol 25.2mg 8% DV; vitamin a iu 2583.4IU 52% DV; vitamin c 0.7mg 1% DV; folate 6.7mcg 2% DV; calcium 67.3mg 7% DV; iron 0.6mg 3% DV; magnesium 10.4mg 4% DV; potassium 91.9mg 3% DV; sodium 88.3mg 4% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/19/2019
I love that this recipe is sweetened with maple syrup. It not only compliments the pumpkin flavor for a perfect fall treat, but it makes dessert a little more guilt-free. Read More
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