Gingersnap Pumpkin Custard

Gingersnap Pumpkin Custard

If you haven’t had your fill of pumpkin yet this season, this is a great dessert that is full of flavor and fiber. If you don’t have 8 ramekins, mini loaf ceramics work as well.

Print Recipe 




  • 1 cup broken gingersnap 

  • Cookie pieces (12 small cookies)

  • 1 (15-ounce) can pumpkin purée

  • 2 tsps cinnamon

  • 1 whole egg

  • 4 egg whites

  • 1 cup evaporated milk

  • ¼ cup honey

  • 2 tsps pure vanilla extract

  • ¼ cup chopped walnuts


  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.

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

Seasoned Cook

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.