Healthy Pumpkin Pie Custard: Gluten Free & Low Carb

Ingredients

•1 can (15 ounce) pure pumpkin
•½ cup milk (I used 1%)
•4 egglands Best beaten eggs
•½ teaspoon salt
•2 teaspoons vanilla extract
•2 teaspoons pumpkin spice
•1 teaspoon sweetener of choice or more depending on taste
•Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg

Directions:

1.Preheat oven to 350 degrees.
2.Spray 6 ramekin or custard cups with nonstick cooking spray.
3.In a large bowl mix together pumpkin, milk, eggs, spices and sweetener .
4.Pour evenly into ramekins.
5.Bake for 40 minutes or until a knife comes out clean.
6.Best served cold. Top with dairy free whipped cream! Sprinkle with nutmeg

5 Responses

  • wow… Picked again… Thank You… And I Have to say THIS IS MY BEST RECIPE EVER REALLY So good think I am gonna whip up some Thursday For my Halloween Treat!! YUM!!!

  • @Jennifer… Thanks Girl I Actually tried it the way you suggested… OMG… Thinking I have to now revise my recipe… I added the egg whites (so i did 1 whole egg and and 6 egg whites from eggs to take palce of entire whole egg) Then I added A scoop of Vanilla protein powder to entire recipe before throwing in oven… IT TASTE EVEN BETTER With the added protein even made it healthier… AWESOME 😉 Thanks girl… So I STRONGLY Recommend you do this to tthis recipe for added bonus and flavor!!

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