Healthy Pumpkin Pie Custard (76 calories)

Can this be made using almond milk or will it change up the flavor
You don't say what size eggs
Are there any other suggestions for vanilla liquid stevia?
If I made mine using a cupcake pan, would this puff up like cake...just trying to think how full Id need to fill each section.
Maybe Ill just put it all in a small pan instead....

Almond milk can certainly be substituted to make this a dairy-free dessert, and would likely add a nice touch of flavor. For eggs, I used medium but I'm certain that using large won't make much of a difference. To replace the stevia, I would suggest using 1/4 cup of honey, which will add calories, of course. In my opinion, using a granulated artificial sweetener would likely give this a gritty texture and aftertaste. Unfortunately, I don't have any experience making this in a muffin tin, but have heard of people using jars or even oven-safe coffee mugs instead of ramekins, if you happen to have either. Hope this is helpful!!

For those that asked, I made it last night subbing out unsweetened vanilla almond milk and they came out just fine.

I didn't have the liquid stevia, so I used a couple stevia in the raw packets. I didn't mind it, but it could have used more sweetener (family agreed). Will have to adjust accordingly next time I make it....but definitely a keeper. Thanks!

So glad that you and the family liked it - I always enjoy hearing back from people who've made the recipes I've posted. Plus, it's helpful to hear some of the variations that have been made. I've learned a lot and even found some suggested substitutions that I like better. I'm certainly going to give the almond milk a try next time.