Pumpkin Custard

Newmammaluv

So I've always loved to bake and cook and with my new low-er carb eating style it's a little difficult to still bake without being insane so it just takes a little more thought. Tonight I wanted custard and in theory without the sugar it should be naturally low in carbs so I set to work and kinda threw this together.

1/2 cup heavy cream
1 cup unsweetened vanilla soy milk
3 whole eggs
2 egg yolks
1 cup "Libby's Easy Pumpkin Pie Mix"
8 packets sucralose

--Pre heat oven to 350F
--Mix everything together in a stand mixer until well blended.
--Pour into a loaf pan
--Bake at 350F until it's set and a knife inserted comes out clean.

Servings: 6
Calories per serving: 179
Carbs per serving: 13
Fat per serving: 12
Protein per serving: 6

Pretty good for what it is although next time I will use real pumpkin puree... I didn't actually realise until after I opened the can that what I had on hand was pre-sweetened. So next time it will be without that added sugar and probably way less in carbs.

Shelty64

I make pumpkin custard all the time, but I leave out the heavy cream and use soy milk only. I only use 3 eggs, which I guess makes this taste more like pumpkin pudding, than pumpkin custard. But, instead of eating it for a dessert, I eat it for breakfast. Yum!

Newmammaluv

Replaced with regular pumpkin instead of pre-sweetened it cuts the carbs to 6!! Oh and also drops the calories to 147 per serving.

Yeah... I'll be switching it up next time. lol

deesdigitaldelight

Sounds delicious can't wait to try it

vmisslin

Sounds delicious! I might give it a try with agave instead of the sucralose (half my household can't do artificial sweeteners).

Kbelle2607

bump

brendalyne

bump....sounds yummy to me!