• Canola oil cooking spray
  • 3/4 cup Splenda
  • 1/2 tsp table salt
  • 1 tsp cinnamon, ground
  • 1/4 tsp cloves, ground
  • 1/2 tsp ginger, ground
  • 3 large eggs
  • 1-15oz can 100% pure pumpkin (not pie filling)
  • 1-12oz can evaporated low fat milk (no sweetened condensed milk)


  • Preheat oven to 325°F.
  • Lightly spray 8-1/2 cup ramekins or custard cups with canola oil spray and lace in a large roasting pan.
  • Mix the Splenda, salt, cinnamon, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Blend in the pumpkin and the spice mixture. Gradually blend in the evaporated milk.
  • Ladle the filling into the prepared ramekins. Pour very hot water into the roasting pan to come about halfway up the sides of the ramekins.
  • Bake for 25-30 minutes, or until a thin knife inserted near the center of the custard comes out clean. Carefully remove the ramekins from the hot water.
  • Serve warm or chilled.


Information (8 – 4 oz servings)

Calories 84kcals
Carbohydrates 8 grams
Protein 6 grams
Fat 3 grams