So Good, So Good For You Pumpkin Custard

Don’t wait for Thanksgiving to eat pumpkin. This easy-to-make, heart-healthy pumpkin custard recipe is so good and so good for you, you’ll want to make it a regular after-dinner treat. Plus, its got cinnamon too, which is a powerful SuperFoods spice.

1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground clove
1/4 teaspoon allspice
1/4 cup sugar
2 large high-omega-3 eggs
15 ounces canned pumpkin purée
12 ounces evaporated non-fat milk

Preheat oven to 325 degrees. Mix sugar, cinnamon, salt, clove, and allspice in a small bowl. Beat eggs in a large bowl. Stir pumpkin and the sugar-spice mixture into the eggs. Gradually stir in the evaporated milk. Pour custard mixture into six ramekins. Place ramekins in a 9×13 baking dish. Pour boiling water into baking dish so the water level is more than half-way up the side of the ramekins. Carefully place baking dish in oven. Bake for 40 minutes. Be careful not to over-bake. The center of each custard should be slightly wiggly.  Enjoy!

Why We Love It

The texture of this heart-healthy dessert is much like flan—jiggly and creamy. Dare I say it tastes better (we think it does!)? The best part is that kids love pumpkin custard without realizing they are eating a healthy snack. Adults love it too because it’s delicious and good for us. Enjoy!