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    Healthy Pumpkin Pie Custard (76 calories)

    12467

    Replies

    • Posts: 28 Member
      bump to try later
    • Posts: 76 Member
      sounds and looks delish!!
    • Posts: 3,133 Member
      Ooh... Pumpkin noms!
    • Posts: 571 Member
      bump
    • Posts: 100 Member
      Can't wait to try this! :D
    • Posts: 520 Member
      wow. :love:

      bump for later
    • Posts: 767 Member
      Bump. Now I will have a dessert for the holidays. Thank you!
    • Posts: 116 Member
      So 456 calories for the whole shebang? Hmmm.....

      :love: :blushing:
    • Posts: 197 Member
      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!

      Thanks for posting the comment above and the original recipe, OP! I only have some stevia packets at home. I will try with three packets and 1 tsp of pure vanilla extract.
    • Posts: 60 Member
      BUMP! :flowerforyou: :flowerforyou: :bigsmile:
    • Posts: 914 Member
      bump
    • Posts: 618 Member
      BUMP!!!
    • Posts: 36 Member
      bump
    • Posts: 2,850 Member
      Bump, because.......nom nom nom
    • Posts: 858 Member
      Thank you for this!
      Tagging so I can remember to buy more pumpkin at the grocery store
    • Posts: 502 Member
      Bump!
      I haven't tried cooking with stevia yet, but a 76-calorie version of one of my family's favorite desserts might persuade me.
    • Posts: 2,794 Member
      The pumpkin pie custard looks wonderful. Thanks for sharing.
    • Posts: 71 Member
      Definitely have to try this.
    • Posts: 885 Member
      Keep bumping, I have to try this!
    • Posts: 206 Member
      Excellent recipe. I made this over the weekend with a few deltas that are more compatible with my nutrition goals - meaning higher fat content. I used heavy cream in lieu of 1% milk, I used half of a real vanilla bean in lieu of vanilla extract (primarily for taste), I buttered the ramekins rather than using spray, and I simmered the split vanilla bean in the heavy cream and tempered the cream into every thing else (pumpkin, spices, et al). I was going to make whipped cream out of the rest of my heavy cream, but I was too lazy. :laugh: Mine came out to 160 calories.

      Sam
    • Posts: 206 Member
      show previous quotes
      You must not bake very often.
      Any kind of milk is ok. Eggs in baking are standard lare size, unless otherwise noted. Sugar, honey, maple syrup, agave all can work instead of stevia but calories increase. There are no rising agents in this dessert. Cupcake pans are not what cause cake to rise - baking soda/powder do. A metal pan may give the custard a funny flavour.

      If you leave out the pumpkin, it'll rise like a dessert soufflé. Ask me how I know. :mad: It didn't taste very good, either, when the pumpkin was omitted. Thankfully I got it right on the second try.

      I might have another go at my mistake with some meringue and sugar to see if I can make a pumpkin spice soufflé. The base elements of cream and eggs are there; just needs a more evenly buttered ramekin and something to help hold it up (meringue).

      Perhaps Wade will go first with this experiment and figure it out before me. I'm certain he's a better baker than me.

      Sam
    • Posts: 645 Member
      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....

      I made this last evening. I don't have ramekins so used one of those silicone muffin "tins" which I greased with margarine (don't have the spray stuff.)

      I don't have liquid stevia so added about 1/4 cup regular sugar instead which I guess adds 20--30 calories per serving.

      I have a convection oven so dropped the temperature 25 degrees and the time by 5 minutes.

      Anyway, they turned out great. Last night after cooling it was more like a custard, and then for lunch today, after being refrigerated overnight, the consistency is more like pumpkin pie.

      Thanks again to the OP for the recipe!
    • Posts: 168 Member
      Can egg beaters be used to substitute for the eggs? Thanks for this recipe. I love pumpkin and can't wait to try this one out. Looks and sounds fantastic.
    • Posts: 140 Member
      bump!
    • Posts: 224 Member
      Can egg beaters be used to substitute for the eggs? Thanks for this recipe. I love pumpkin and can't wait to try this one out. Looks and sounds fantastic.
      Sure can!
    • Posts: 811 Member
      !
    • Posts: 811 Member
      show previous quotes

      I made this last evening. I don't have ramekins so used one of those silicone muffin "tins" which I greased with margarine (don't have the spray stuff.)

      I don't have liquid stevia so added about 1/4 cup regular sugar instead which I guess adds 20--30 calories per serving.

      I have a convection oven so dropped the temperature 25 degrees and the time by 5 minutes.

      Anyway, they turned out great. Last night after cooling it was more like a custard, and then for lunch today, after being refrigerated overnight, the consistency is more like pumpkin pie.

      Thanks again to the OP for the recipe!


      Thanks, helpful info!
      I love the idea of using silicone baking ware!
      No substitution(s) were offered for the Vanilla Liquid Stevia (in the original post).
      We couldn't find any (we looked at 2 stores) so we bought the plain 1.
      Great info on the oven temps!
      So there is a slight difference in consistency if eaten right away vs sitting in the cold fridge...both sounds good though :smile:
      My husband is the "baker" in our family whereas Im more of the main meal person (time varying on personal schedules).
      I thought we were all here to learn...sorry if asking some of my questions put anyone out :ohwell:
    • Posts: 48 Member
      bump
    • Posts: 2,100 Member
      Bump! Thanks :flowerforyou:
    • Posts: 64 Member
      It's in the oven! Fingers crossed!
    This discussion has been closed.

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