Easy Pumpkin Custard Cups Made from Plant Based Milk Gluten-free and Vegetarian Dessert

 A 1/2 cup serving of Pumpkin Custard made with Almond Milk and sugar is 4 WW Smart Points or 122 calories.

While a 1/2 cup serving of Pumpkin Custard made with Oat Milk and sugar is 4 WW Smart Points or 134 calories.

A 1/2 cup serving of custard made with Almond Milk and Sugar Alternative is 0 WW Smart Point or 72 calories.

While a 1/2 cups serving of custard made with Oat Milk and Sugar Alternative is 1 WW Smart Points or 84 calories.

Creamy pumpkin custard baked in individual serving cups. But because this pumpkin dessert is made from plant based milk, it is a healthier option that is lower in calories. Additionally this healthy fall dessert can be prepared with either almond milk or oat milk, making it both a gluten-free and vegetarian dessert.

Fall is in the air. Which means Halloween and Thanksgiving are just around the corner.  This means I can start baking my Pumpkin Custard Cups to enjoy for a sweet treat.  I just love pumpkin pie and its’ spicy sweet cinnamon notes. These easy custard cups are a low calorie dessert that tastes like Grandma’s pumpkin pie but without the guilt. And because I love pumpkin pie…this dessert makes me happy, happy, happy!

Years ago, I started to experiment with ways to enjoy one of my favorite desserts with lower calorie options.  Back then I would make pumpkin custard with nonfat evaporated milk and Splenda.  However over the years, I have lost my taste for artificial sweeteners. Therefore, I try to focus on creating dessert recipes with using less sugar. While nonfat evaporated milk works well as a substitute to its whole milk cousin, it is still higher in calories.  So once again, the makeover began in search of lower calorie options.

Almond Milk

As I have experimented with Almond Milk in the past with dessert makeovers, it seemed like a natural place for me start.  And to my surprise, I was quite delighted with the results.  Additionally, this is advantageous as I have several family members that have milk allergies.  Being able to use almond milk in my Pumpkin Custard Cups is a bonus for them and for me, as the caloric content is lower than that of evaporated milk. My favorite brand of almond milk is Califia Farms. I have found this brand tastes and has the texture closest to homemade almond milk.

Oat Milk

But lately I have come to use oat milk in my coffee. So of course I had to see how would oat milk cook up in this pumpkin dessert cup. Not only does oat milk produce a creamy pumpkin custard, it offers additional health considerations. This is especially important for people with food allergies. Oat milk is a good option for those who have nut allergies. And honestly, my preference today is to use oat milk. I feel that oat milk produces a creamier dessert, especially in puddings. When using oat milk for cooking, I always choose fresh milks that are shelved in the refrigerated milk section. My two favorite brands are Planet Oat Extra Creamy Original Oat Milk and Oatly Original Oat Milk. Both brands can be found in most major supermarkets.

The Pumpkin

While it seems that all canned pumpkins are equal, it is my personal belief that they are not. I have experimented with several off-brand labels, and have been disappointed with the results. For this reason, I highly recommend Libby’s canned pumpkin. Now you are probably wondering if I am paid by Libby’s to say this. Rest assured, that I am not. I really like the quality of their pumpkin.

However, I must say that I have found it to be extremely expensive in the markets, unless it is on sale. Look for Libby’s at your local Target store. I have been able to purchase a 15-ounce can for $1.9

The Sweetener

Sugar or Sugar Alternative

Generally, my choice is to sweeten solely with sugar. I enjoy the natural taste of baked goods sweetened with sugar. For this reason, I choose to cook with natural sweeteners but consume smaller portions. But not everyone has this option. Whether it is due to dietary restrictions or personal choice, some of us prefer or need to use sugar alternatives. Therefore, I have tested this recipe with both. If using a sugar alternative simply swap measure for measure. When baking with alternative sugar, I use King Arthur’s Baking Sugar Alternative. This sweeter is made from plant based ingredients and is much like the brand Swerve. Additionally, I have included WW smart points and calories for all combinations of milk and sweetener.

Ramekins

By pouring the pumpkin custard into 4 ounce ramekins, I can insure the portion size and not over indulge.  Also, this is the perfect way to avoid using a crust.  While I love the crust, it is loaded with unwanted calories. And even though I can choose not to eat it, it is far less tempting if it isn’t there. All that is necessary to make this dessert is to lightly spray each ramekin with a few quick shots of Bak-Klene Spray.

For a different twist, try sprinkling the top of this fall dessert with a teaspoon or two of Edible Sand. By doing so, you can add crunchy cookie texture that mimics crust and is gluten-free as well.

Custard and Pumpkin Pancakes

Don’t just think of these custard cups as a dessert. They are a delicious component to serve along side Pumpkin Pancakes. After running a knife around the edge of the cup, simply invert the custard onto a plate. Slice and serve with these delicious Pumpkin Pancakes for a real fall treat that the whole family will enjoy.

Weight Watchers and Waist Watchers

INGREDIENTS

• 425 grams (15-ounce can) Libby’s Pumpkin Puree or other canned pumpkin
• 365 grams (1 1/2 cups) Califia Almond Milk or Oat Milk
• 14 grams (1 1/2 Tablespoons) Cornstarch
• (200 grams) 4 Large Eggs
• 2 Large Egg Yolks
• 144 grams Sugar (1/2 cup plus 3 Tablespoons plus 1 1/2 teaspoons)
• <1 gram (1 teaspoon) Ground Cinnamon
• 1/2 teaspoon Ground Ginger
• A Pinch of Ground Clove
• 4 grams (1/2 teaspoon) Kosher Salt

INSTRUCTIONS

1. Preheat oven to 425 degrees.
2. Combine all the dry ingredients in a small bowl and whisk well to make sure the cornstarch is well incorporated.  Take the time to break up any clumps of cornstarch.
3. In a large bowl, whisk the eggs, and egg yolk until incorporated and smooth. 
4. Add the pumpkin puree and mix until well blended.
5. With the mixer running on low speed, gradually add the almond milk or oat milk and continue to mix until throughly incorporated.
6. Add the spice and sugar mixture and whisk all ingredients together until smooth.
7. Lightly spray each ramekin with Bak-Klene or your favorite Baking Spray.
8. Pour a 1/2 cup of mixture into each ramekin and place them on a baking sheet.
9. Place baking sheet in preheated oven and bake for 15 minutes.
10. Reduce oven temperature to 350 degrees and bake for an additional 25-30 minutes.  Test with knife for doneness.  A knife inserted into the center of the ramekin should come out clean with only a few crumbs adhering to it.
11. If the custard is still very wet and the knife comes out coated or streaked, continue to cook and check for doneness every 5 minutes.
12. When the custard is cooked, remove sheet pan from oven and let cool for 5 minutes before attempting to move the ramekins to a cooling rack.
13. Once transferred to a cooling rack, let ramekins cool for about 15 minutes then refrigerate until ready to serve.