• Canola oil cooking spray
  • ¾ cup Splenda®
  • ½ tsp table salt
  • 1 tsp cinnamon, ground
  • ¼ tsp cloves, ground
  • ½ tsp ginger, ground
  • 3 large eggs
  • 1-15 oz can 100% pure pumpkin (not pie filling)
  • 1-12 oz can evaporated low fat milk (not sweetened condensed milk)


Preheat oven to 325oF. Lightly spray 8-1/2 cup ramekins or custard cups with canola spray and lay in a large roasted pan. Mix the Splenda ®, salt, cinnamon, ginger, and cloves in a small bowl. Beat the eggs in a large bowl. Blend in the pumpkin and spice mixture. Gradually blend in the evaporated milk. Ladle the filling into 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 thin knife inserted near the center of the custard comes out clean. Carefully remove the ramekins from hot water. Serve warm or chilled.

Makes 10 servings
Serving Size: 1/3 cup


Calories 68
Fat 1.7g
Saturated Fat 0.5g
Polyunsaturated Fat 0.3g
Cholesterol 56mg
Sodium 171mg
Potassium 156mg
Carbohydrate 11g
Fiber 2.2g
Sugar 6.5g
Protein 5g