Year-Round Gingersnap Pumpkin Custard

Serves 8


  • 1 cup gingersnap cookie broken pieces (12 small cookies)
  • 1 15-ounce can pumpkin purée
  • 2 teaspoons cinnamon
  • 1 whole egg
  • 4 egg whites
  • 1 cup evaporated milk
  • ¼ cup honey
  • 2 teaspoons vanilla extract
  • ¼ cup chopped walnuts

Seasoned Cook: If you don’t have 8 ramekins, mini loaf ceramics work as well.

If cooking as a pie, spray a 9-inch pie pan and proceed as above without the water-filled pan. Cook for one hour. Leftovers keep well in the refrigerator for several days.


  • Preheat oven to 350°F.
  • Gently oil 8 ramekins and divide the broken cookie pieces evenly in the bottom of the bowls.
  • Place the remaining ingredients, except nuts, in a large bowl. With an electric blender, mix until well distributed and smooth.
  • Evenly distribute the pumpkin mixture over the cookie pieces, sprinkle with nuts and place ramekins in a 9×13 pan. Fill pan with water to about halfway up the ramekins. Bake for 20-25 minutes.
  • Custard is done when a knife inserted into the center comes out clean. Remove ramekins from pan and let rest for 10 minutes before serving.

Per serving: 168 calories, 7g protein, 42g carbohydrate (2g fiber), 3g fat (0g sat, 3g mono/poly), 149mg sodium