Paleo Pumpkin Custard
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 60.5
- Total Fat: 3.1 g
- Cholesterol: 74.0 mg
- Sodium: 65.5 mg
- Total Carbs: 4.4 g
- Dietary Fiber: 1.6 g
- Protein: 5.0 g
View full nutritional breakdown of Paleo Pumpkin Custard calories by ingredient
Introduction
I love pumpkin pie and this recipe helps me get that taste without breaking Paleo guidelines! I love pumpkin pie and this recipe helps me get that taste without breaking Paleo guidelines!Number of Servings: 5
Ingredients
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1 Cup Canned Pumpkin Puree (NOT pie filling...good ole plain pumpkin in all it's goodness :) )
1tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
nutmeg to taste
2 whole eggs
2 egg whites (love me extra protein)
Stevia/syrup to taste (I used about 1/4 cup stevia or less)
1tsp vanilla extract
1 cup coconut milk (or any nut milk would work)
Directions
Pre-heat the oven to 350 degrees
Set a pot of water to boil (enough to fill the baking pan as directed later in this)
Combine the pumpkin and all the spices in a large bowl. In another, smaller bowl, beat the eggs and add the sweetner, milk, vanilla to them.
Whisk the egg mixture in with the pumpkin mixture and mix well.
Pour the custard mix into the ramekins, evenly as possible. (mine filled 5 of them) Place the individual custards in a baking pan and pour the hot water around them into the baking dish (careful not to splash into them), water should come up to 2" or so around them (more than half way).
Bake for 60mins or until a toothpick inserted into the center comes out clean.
Enjoy warm or chilled.
Serving Size: Makes 5-6 small custard cups worth. Depends on size
Number of Servings: 5
Recipe submitted by SparkPeople user ENOUGHALREADY10.
Set a pot of water to boil (enough to fill the baking pan as directed later in this)
Combine the pumpkin and all the spices in a large bowl. In another, smaller bowl, beat the eggs and add the sweetner, milk, vanilla to them.
Whisk the egg mixture in with the pumpkin mixture and mix well.
Pour the custard mix into the ramekins, evenly as possible. (mine filled 5 of them) Place the individual custards in a baking pan and pour the hot water around them into the baking dish (careful not to splash into them), water should come up to 2" or so around them (more than half way).
Bake for 60mins or until a toothpick inserted into the center comes out clean.
Enjoy warm or chilled.
Serving Size: Makes 5-6 small custard cups worth. Depends on size
Number of Servings: 5
Recipe submitted by SparkPeople user ENOUGHALREADY10.
Member Ratings For This Recipe
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EMJAY56
