Healthy Pumpkin Pie Custard (76 calories)

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

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