- Most Helpful
- Highest Rating
I loved this! I put it in 4 small ramekins and microwaved, though for 2-3 minutes longer then the recipe states. It was the best pumpkin custard I have made by far, and I think I have tried 5 recipes for pumpkin custard! At 3 WW points it is also a really reasonable dessert option for me that contains some important nutrition. Thanks!
Very good! Similar to pumpkin pie. I added 1/8 tsp ground cloves. Instead of using the microwave, I baked the custard for 50 minutes at 350 F. Turned out well. A tasty, healthy, low fat dessert. Thanks for the recipe! UPDATE: I made this again, this time cooking in the microwave. I think I prefer it microwaved after all -- you don't get that sort of hard crust around the edge. However, I did need to cook for much longer than the recipe stated.
These were easy and tasty. However, I did have to cook MUCH longer than stated for them to "barely set" - About 8 minutes overall. They are like mini pumpkin pies!
I made this using splenda instead of sugar and liquid eggwhite, and it came out well I think. Is custard supposed to taste differently than pudding? I think that custard is supposed to have eggs and pudding doesn't but they seem to come out similarly. Anyway, I liked this much better than the pumpkin pudding using the sugar free jello cause that has that nausiating sugar free pudding taste to it. I don't know what the purpose of the eggs are, since even are microwaving for the directed time, it didn't set.