Healthy Pumpkin Pie Custard (76 calories)

rosehips60

I'm not sure if I love the pumpkin or the spice, but definitely going to try this!

EMTFreakGirl

Just put the ingredients on my shopping list. Can't wait to try this...I, too, LOVE anything pumpkin!!!!

rileysowner

bump

jharron

bump

mrogers52

Yum!:flowerforyou:

leaffan12

Thank you for sharing! Will be making it sometime soon.

WonkaCat

I made this last night using light almond milk instead of 1% milk and 1/4 cup of honey instead of the liquid Stevia and it was awesome! Just the right amount of light sweetness. With the honey and light almond milk, each serving calculates to 101 calories (six servings). Servings are perfect size for me. Thanks for sharing this recipe!

StunningLegerity

omg pumpkin! Bump

PaulaPalooza

big bump.

BarbieAS

I'm going to save this one!

cyclerjenn

Have to try this on the weekend!

blukitten

There are a million incarnations of pumpkin custard across this beautiful land of ours. This particular one (originally from sugarfreemom.com – LOL) is not only simple and delicious, but also – gasp – LOW CALORIE. Okay, I’m being a little dramatic. There are many low-calorie pumpkin recipes. I just wanted this one to be different than everyone else’s. You know, to have that extra somethin’-somethin’.

And in my opinion, it does! I’ve had several low-calorie pumpkin custards made with artificial sweeteners – that taste…well…artificial. But because this is sweetened with only natural stevia, there’s no funky aftertaste.

Hope you enjoy this as much as my family did! And stay tuned – I will certainly be posting more pumpkin recipes as the leaves change colors. Seriously – I’m a pumpkin fiend. I’m normally pretty pale most of the year, but I sport a nice shade of orange during the latter months.

Healthy Pumpkin Pie Custard (76 calories)



Ingredients:
• 1 can (15 ounce) pure pumpkin
• ½ cup 1% milk
• 4 beaten eggs
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin spice
• 1 teaspoon vanilla liquid stevia
• Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg

Instructions:
1. Preheat oven to 350 degrees.
2. Spray 6 ramekin or custard cups with nonstick cooking spray.
3. In a large bowl mix together pumpkin, milk, eggs, spices and stevia.
4. Pour evenly into ramekins.
5. Bake for 40 minutes or until a knife comes out clean.
6. Best served cold. Top with dairy free whipped cream! Sprinkle with more nutmeg!

Nutrition Information:
• Serves: 6
• Serving size: 1
• Calories: 76
• Fat: 3g
• Carbohydrates: 7g
• Sugar: 3g
• Sodium: 56mg
• Fiber: 2g
• Protein: 5g
• Cholesterol: 125mg

Yep you for this!! Will be making it maybe often!

Babyzoom

Bump

judychicken

Thanks I love Pumpkin I have to make this Yummy!!

185dengbiqi

pumpkin bump

EMTFreakGirl

There are a million incarnations of pumpkin custard across this beautiful land of ours. This particular one (originally from sugarfreemom.com – LOL) is not only simple and delicious, but also – gasp – LOW CALORIE. Okay, I’m being a little dramatic. There are many low-calorie pumpkin recipes. I just wanted this one to be different than everyone else’s. You know, to have that extra somethin’-somethin’.

And in my opinion, it does! I’ve had several low-calorie pumpkin custards made with artificial sweeteners – that taste…well…artificial. But because this is sweetened with only natural stevia, there’s no funky aftertaste.

Hope you enjoy this as much as my family did! And stay tuned – I will certainly be posting more pumpkin recipes as the leaves change colors. Seriously – I’m a pumpkin fiend. I’m normally pretty pale most of the year, but I sport a nice shade of orange during the latter months.

Healthy Pumpkin Pie Custard (76 calories)



Ingredients:
• 1 can (15 ounce) pure pumpkin
• ½ cup 1% milk
• 4 beaten eggs
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin spice
• 1 teaspoon vanilla liquid stevia
• Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg

Instructions:
1. Preheat oven to 350 degrees.
2. Spray 6 ramekin or custard cups with nonstick cooking spray.
3. In a large bowl mix together pumpkin, milk, eggs, spices and stevia.
4. Pour evenly into ramekins.
5. Bake for 40 minutes or until a knife comes out clean.
6. Best served cold. Top with dairy free whipped cream! Sprinkle with more nutmeg!

Nutrition Information:
• Serves: 6
• Serving size: 1
• Calories: 76
• Fat: 3g
• Carbohydrates: 7g
• Sugar: 3g
• Sodium: 56mg
• Fiber: 2g
• Protein: 5g
• Cholesterol: 125mg

BTW: between this recipe and the Reuben Soup recipe...I think I love you!

Tbaby1514

yum! making this weekend!

EMTFreakGirl

Made these today...in individual pint jars...IN a waterbath in the crockpot. Came out fabulous!!!! (with the bonus of built in portion control.) :bigsmile:
Thanks for sharing another wonderful recipe!

ETA: spelling error!

2BeHappy2

Had this a few wks ago...don't know if it was not having the vanilla stevia although we did modify it per OP's suggestion but it was just "ok"
It was bland in taste so if we make it again maybe we'll try it with honey knowing it will up the cals some :ohwell:
The only thing that saved it was having the fat free cool whip which gave it that extra much needed flavor!
ETA: On the flip side...it did come out looking like OP's pic

symba1130

bump