Sugar Free Pumpkin Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Pumpkin, cooked, 2 cup, mashedEgg, fresh, 2 large Milk, canned, evaporated, nonfat, 15 fl oz *Sucralose (like Splenda), 36 tsp*Pumpkin Pie spice, 1 tbsp Salt, 1 dash
Preheat oven to 425 and spray a glass pie plate or 8X8 casserole dish.
Mix the pumpkin, spices, salt and splenda well. Add the eggs, one at a time whisking well after each one. Add the milk a splash at a time, mixing between splashes so it's all well incorporated.
Pour into pie plate and immediately turn the oven down to 350. Bake custard for 30 minutes. Remove from oven while the center is still a bit jiggly - it will all set up as it cools.
Add some whipped cream for a few extra calories. We also like to mix in the custard with greek yogurt for a super healthy treat!
Serving Size: 1/4 of the pie!
Number of Servings: 4
Recipe submitted by SparkPeople user MRSVANDERMEID.
Mix the pumpkin, spices, salt and splenda well. Add the eggs, one at a time whisking well after each one. Add the milk a splash at a time, mixing between splashes so it's all well incorporated.
Pour into pie plate and immediately turn the oven down to 350. Bake custard for 30 minutes. Remove from oven while the center is still a bit jiggly - it will all set up as it cools.
Add some whipped cream for a few extra calories. We also like to mix in the custard with greek yogurt for a super healthy treat!
Serving Size: 1/4 of the pie!
Number of Servings: 4
Recipe submitted by SparkPeople user MRSVANDERMEID.
Nutritional Info Amount Per Serving
- Calories: 157.6
- Total Fat: 3.0 g
- Cholesterol: 97.3 mg
- Sodium: 502.4 mg
- Total Carbs: 25.0 g
- Dietary Fiber: 1.6 g
- Protein: 13.1 g