Sugar Free Pumpkin Custard Cups
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
15. oz. can pumpkin12 oz. can fat free evaporated milk2 large eggs, whisked3/4 c. granulated splenda1 3/4 tsp. pumpkin pie spice1/4 tsp salt
Preheat oven to 425. Put six 1-cup capacity ramekins in a 9x13 glass dish . Pour in water until the water comes half way up the sides of the ramekins.
Combine all ingredients in mixing bowl and beat with a whisk until well combined. Pour evenly into ramekins and bake for 15 minutes. Turn the heat down to 350 and bake for 40-45 more minutes or until inserted knife comes out cleanly. Chill overnight and eat cold for best flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user CSHEL37.
Combine all ingredients in mixing bowl and beat with a whisk until well combined. Pour evenly into ramekins and bake for 15 minutes. Turn the heat down to 350 and bake for 40-45 more minutes or until inserted knife comes out cleanly. Chill overnight and eat cold for best flavor.
Number of Servings: 6
Recipe submitted by SparkPeople user CSHEL37.
Nutritional Info Amount Per Serving
- Calories: 105.6
- Total Fat: 1.7 g
- Cholesterol: 70.9 mg
- Sodium: 178.3 mg
- Total Carbs: 14.3 g
- Dietary Fiber: 3.9 g
- Protein: 6.1 g
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