Healthy Pumpkin Pie Custard: Gluten-Free and Low Carb – Sandi Griffin

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Healthy Pumpkin Pie Custard: Gluten-Free and Low Carb

February 21, 2020
By: Sandi Griffin
Category: Food
Comments: 0

Healthy Pumpkin Pie Custard: Gluten-Free and Low Carb

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Prep Time 5

Cook Time 45

Total Time 50

Course All Recipes, Dessert, Snacks

Cuisine 1:1 Ratio, All, Bodybuilding Friendly, Low Carb, Pumpkin, Sandi's Favorites, Vegetarian

Servings servings

Calories 102 kcal

Ingredients

15 ounces 100% pure pumpkin (NOT pie filling)
1/2 cup 1% milk
4 eggs, beaten
1/2 tsp salt
2 tsp vanilla extract
2 tsp pumpkin pie spice
1 tsp liquid Splenda/Stevia (or vanilla liquid stevia)
Whipped cream (optional)
sprinkle of nutmeg (optional)

Instructions

Preheat oven to 350 degrees.
Spray 6 ramekins or custard cups with olive oil cooking spray.
In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia.
Pour evenly into ramekins.
Bake for 45-50 minutes or until a knife in center comes out clean.
Best served cold.
Invert onto a plate or serve from dish.
Top with whipped cream! Sprinkle with more nutmeg!

Notes

Nutrition

Calories: 102kcalCarbohydrates: 9gProtein: 6gFat: 4gSodium: 268mgFiber: 2gSugar: 6g

Tried this recipe?Let us know how it was!

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