Pumpkin Custard

Pumpkin Custard

Makes 6 small bowls


* 1 can (15oz) unsalted pumpkin puree
* 2 tsp pumpkin pie spice

* 1 tbs crystallized ginger
* 1 cup egg substitute
* 1 cup vanilla almond milk
* 2 tbs brown sugar/splenda substitute
* cooking spray
* 6 tbs sugar-free maple syrup for drizzling


Preheat oven to 350.

Spray six 1-cup ramekins with nonstick spray and set in a baking pan. Pour water into pan so that it comes halfway up sides of ramekins.Put remaining ingredients (except for ginger) into a blender and pulse until well mixed. Fold in ginger. Fill each bowl 2/3 full and bake for an hour (approximately) or until the centers are set. Custard will firm as it cools. Drizzle each bowl with 1 tbs syrup.


* Calories 80
* Calories from Fat 4.5
* Total Fat 0.5g
* Saturated Fat 0g
* Cholesterol 0mg
* Sodium 99.79mg
* Total Carbohydrate 12.96g
* Dietary Fiber 3.29g
* Sugars 6.5g
* Protein 1.42g

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