Skip to Main Content
Gingersnap Pumpkin Custard

Year-Round Gingersnap Pumpkin Custard

By CHI Health September 20, 2019 Posted in: Recipes

Ingredients for Gingersnap Pumpkin Custard:

  • 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

How to Prepare:

  1. Preheat oven to 350°F.
  2. Gently oil 8 ramekins and divide the broken cookie pieces evenly in the bottom of the bowls.
  3. Place the remaining ingredients, except nuts, in a large bowl. With an electric blender, mix until well distributed and smooth.
  4. 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.
  5. 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. Serves 8 people!

Notes for the 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.

Nutrition Facts Per Serving:

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

Are you looking for more ways to incorporate pumpkin into your diet? Check out this amazing pumpkin cheesecake recipe!

CHI Health
CHI Health

These blogs were written by various members of the CHI Health care teams.

Related Articles

Carb Cycling - What Is It?

JUN 21, 2022

Carb cycling is a systematic approach to eating carbohydrates that shifts between high, moderate, and low-carb meals on specific days. ...

Read More

Cauliflower Pizza Crust

FEB 02, 2022

Makes 8 Slices Ingredients 3 cups cauliflower florets 2 egg whites 2 teaspoons dried oregano, basil, sage and/or thyme ½ cup low-fat mozzarella, shredded Directions Preheat oven ...

Read More

Chorizo, Pecan, Brussel Sprouts and Butternut Squash Stuffing

NOV 04, 2020

Ingredients 8 cups cubed rustic multigrain bread (about 1 lb, cut into ½ inch pieces) 12 ounces fresh Mexican chorizo sausage, casing ...

Read More