As Hallowe’en is soon upon us, many of our houses are undoubtedly filled with tempting treats to hand out to the kids on Monday night.  Here’s a tasty dessert alternative from the Heart & Stroke Foundation, perfect for fall!   I’d be interested to know how you think it compares to the Crustless Pumpkin Pie recipe from Hungry Girl that I suggested previously.


  • 1 egg
  • 2 egg whites
  • 1 cup (250 mL) canned pure pumpkin
  • 1/3 cup (80 mL) mashed banana – about 1 medium
  • 1 cup (250 mL) evaporated skim milk
  • 1/4 cup (50 mL) packed brown sugar
  • 1/2 tsp (2.5 mL) ground cinnamon
  • 1/4 tsp (1 mL) ground ginger
  • 1/8 tsp (0.5 mL) allspice
  • 6 walnut halves

*editorial comment: I would personally use a little extra cinnamon and allspice for a stronger taste – I often find myself doubling these spices in pumpkin recipes


1.  Preheat oven to 325F (160C).

2.  Place 6, 1 cup (250 mL) ramekin bowls (also known as bouillion bowls) in a glass 13 x 9 inch (3.5L) baking dish.

3.  In a large bowl, combine all ingredients except for the walnuts.  Pour into the ramekins.  Pour boiling water around the ramekins in the aking dish to a depth of 1 inch (2.5 cm).   Place 1 walnut half in the centre of each custard.

4.  Bake for 40 minutes.  Serve warm.   Consider sprinkling some extra cinnamon and allspice on top!

Makes 6 custards.  Each custard contains:

  • 111 calories
  • 6g protein
  • 20g carbohydrate
  • 1g fat
  • 83mg sodium
  • 1g fiber

Enjoy! Thanks to my friend Patti for the heads’ up on this great recipe.

Dr Sue Pedersen © 2011

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