pumpkin custard, low fat, sugar free

Name: pumpkin custard, low fat, sugar free Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 8
Ingredients: 0.25 tsp salt Hain* sea salt; 1 serving proti vanilla shake (by OHIOPOTTER); 2 serving Egg Whites - 1/4 cup about 2 egg whites; 3.5 cup Libby Canned Pumpkin--15 oz can; 6 tbsp Stevia Blend for Baking (by AUDMKAMP); 2 Tbsp Erythritol granulated - Zero (Wholesome Sweeteners) (by ALILDUCKLING); 2.5 tsp Pumpkin Pie spice

(5)

Minutes to Prepare: 10
Minutes to Cook: 55

Number of Servings: 8

Ingredients

0.25 tsp salt, Hain* sea salt 1 serving proti vanilla shake (by OHIOPOTTER) 2 serving Egg Whites - 1/4 cup about 2 egg whites 3.5 cup Libby Canned Pumpkin--15 oz can 6 tbsp Stevia Blend for Baking (by AUDMKAMP) 2 Tbsp Erythritol, granulated - Zero (Wholesome Sweeteners) (by ALILDUCKLING) 2.5 tsp Pumpkin Pie spice

Directions

Combine ingredients in a bowl. Mix until even consistency. Do not over mix
Pour mixture into a greased (cooking spray) 8 or 9 inch deep dish glass pie pan.
Cook until done. 350 degrees for about 50-60 minutes.
No sticking of custard to a knife inserted into middle of pie.
Makes 8 servings, 1/8 piece each

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 58.6
Total Fat: 0.8 g
Cholesterol: 0.5 mg
Sodium: 135.9 mg
Total Carbs: 10.5 g
Dietary Fiber: 4.6 g
Protein: 5.4 g

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Member Reviews

SHELLY_DO
I ended up making this last night, and my Husband and son loved it. Thank you for the great recipe. - 2/4/10

Reply from PASQUALE51 (2/4/10)
I did forget that! 350 for 30-40 minutes. Thanks
DENISEJH4
Love this recipe. I make it with the large can in a 13 x 9 dish and then put it in small containers to use as a snack during the week. Once it chills in the refrigerator, it tastes just like pumpkin pie! Thanks for the recipe! - 12/6/09
CD24912514
nice - 11/17/19
JOYFULTYPER
We absolutely love it - even my husband!! I don't have a glass pie pan or any pie pan so just using a glass dish - have to bake it longer but it works! - 9/29/13