Sugar Free Pumpkin Custard
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Sugar Free Pumpkin Custard calories by ingredient
Introduction
Creamy and crustless fall treat. It's super healthy and you can have a fairly large portion! Creamy and crustless fall treat. It's super healthy and you can have a fairly large portion!Number of Servings: 4
Ingredients
-
Pumpkin, cooked, 2 cup, mashed
Egg, fresh, 2 large
Milk, canned, evaporated, nonfat, 15 fl oz
*Sucralose (like Splenda), 36 tsp
*Pumpkin Pie spice, 1 tbsp
Salt, 1 dash
Directions
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.
