This recipe has all the flavor of pumpkin pie -- without all the carbs and added sugar. This low-carb creamy custard uses sugar-free maple syrup for sweetness and comes in a cup instead of a slice. Pumpkin Spice Custard Ingredients cooking spray 2 cups canned solid pack pumpkin 1-1/2 cups evaporated milk 2 eggs 3 egg whites 4 oz sugar-free maple syrup (or brown sugar substitute) 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1 small apples, sliced thinly (optional) 2 cups water 3/4 cup heavy whipping cream (optional) Directions 1. Preheat oven to 350°F. 2. Lightly coat eight, 6-ounce baking cups with cooking spray and arrange in shallow, flat-bottomed baking pan. 3. In small saucepan, bring water to boil. 4. In food processor, blend pumpkin, evaporated milk, eggs, egg whites, syrup, cinnamon, nutmeg, and ginger until smooth. 5. Ladle mixture into baking cups. 6. Pour 2" of boiling water into baking pan around custard cups. 7. Bake 45 to 60 minutes, until toothpick inserted in center comes out clean. 8. Remove cups from hot water and cool to room temperature. 9. Refrigerate until chilled, garnished with fresh apple slices or whipped cream, if desired, and serve. Additional Information Be sure to use unsweetened pumpkin, not pumpkin pie filling. Makes 8 servings Note: Optional items are not included in nutritional facts. Calories 125.1 Total Carbs 13.5 g Dietary Fiber 2.8 g Sugars 6.7 g Total Fat 5.4 g Saturated Fat 2.8 g Unsaturated Fat 2.7 g Potassium 202.5 mg Protein 7.1 g Sodium 126.2 mg
Posted on: Fri, 23 Aug 2013 05:33:05 +0000
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