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5 from 1 vote

Pumpkin Pie Custards

This is effectively pumpkin pie filling without the crust. It doesn’t taste like cream cheese but has a nice richness as a result of it.
Course Dessert
Cuisine American
Keyword custard, dessert, pumpkin
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 208kcal
Author Jenny Ross

Ingredients

  • 8 ounces cream cheese at room temperature
  • 4 tablespoons butter melted but not hot
  • 5 eggs at room temperature
  • 3/4 cup granulated monk fruit 1/2 cup if you prefer a less sweet dessert
  • 15 ounce can pumpkin
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt

Instructions

  • Beat cream cheese untill smooth. Add remaining ingredients and mix well.
  • Pour into a greased dish (or individual baking dishes) and bake at 350ºF for 40 minutes, or until knife comes out clean.
  • Cool then chill before serving.
  • Top with whipped cream and fresh grated nutmeg, if desired.

Notes

This is great served warm with some vanilla ice cream or chilled with whipped cream and candied pecans.

Nutrition

Calories: 208kcal | Carbohydrates: 6g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 149mg | Sodium: 256mg | Potassium: 187mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8977IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg