Pumpkin Pie Custard
A cozy, pumpkin-spiced dessert that brings the familiar flavors of pumpkin pie into a soft, creamy custard. Made with pumpkin, warming spices, and egg whites, these individual servings offer a lighter take on a seasonal favorite, with a little protein in every bite. Top with vanilla Greek yogurt for extra creaminess and a finishing touch of sweetness.
How This Dish Comes Together
This Pumpkin Pie Custard starts with smooth canned pumpkin whisked together with fat-free evaporated milk and egg whites to create a creamy, gently spiced base. Sugar adds just the right amount of sweetness, while cinnamon, ginger, cloves, and nutmeg bring the comforting flavors of classic pumpkin pie. The mixture is divided into muffin cups and baked until the custards are set, making them easy to portion, chill, and enjoy whenever a little something sweet sounds good. Once cooled, each serving gets a dollop of vanilla Greek yogurt and a sprinkle of cinnamon for a simple, inviting finish. These individual custards are also convenient to prepare ahead, making it easy to keep a comforting dessert ready in the refrigerator.
Why This Dish Is Supportive for Pancreatic Cancer Patients
This Pumpkin Pie Custard offers a gentle, portion-friendly dessert option for patients who may find larger or richer sweets difficult to manage. Pumpkin provides beta-carotene, which the body can convert to vitamin A, while the egg whites contribute protein to help support nutritional needs during treatment and recovery. The soft, smooth texture may be appealing when appetite is limited or certain foods feel less comfortable to eat. Adding vanilla Greek yogurt can provide additional protein and creaminess, while the individual portions make it easy to enjoy a little at a time. For those who need extra calories or fat to help maintain weight, a sprinkle of chopped pecans can add energy and healthy fats, provided they are well tolerated.
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Pumpkin Pie Custard
A cozy, pumpkin-spiced dessert that brings the familiar flavors of pumpkin pie into a soft, creamy custard.
Ingredients
- nonstick cooking spray
- 1 can (15 oz) canned pumpkin
- 1 can (12 ounces) fat free evaporated milk
- 8 large egg whites (a carton of egg whites works great here)
- 1⁄3 C sugar
- 1⁄4 tsp salt
- 1 tsp ground cinnamon
- 1⁄2 tsp ground ginger
- 1⁄4 tsp ground cloves
- 1⁄4 tsp ground nutmeg
- dollop of vanilla Greek yogurt and cinnamon for garnish
Directions
- Prep time. Preheat oven to 350°F. Spray muffin tin with nonstick cooking spray.  Â
- Â Â In a large bowl, beat first 3 ingredients until smooth. Add sugar, salt and spices and mix well. Divide evenly among the 12 muffin cups.
- Â Â Cook time. Bake until a knife inserted in the center comes out clean, approximately 35 minutes. Cool on a wire rack. Remove from muffin tin and refrigerate within two hours.Â
- Â Â Assembly time. Top with vanilla Greek yogurt and cinnamon.
Tips
High fat option: Add chopped pecans.
