1 can (15 ounce) pure pumpkin
½ cup milk ( I used 1%)
4 beaten eggs
½ teaspoon salt
2 teaspoons vanilla extract
2 teaspoons pumpkin spice
1 teaspoon vanilla liquid stevia
Optional toppings: Whipped Cream, Sprinkle of nutmeg
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!
Can use Allspice instead of Pumpkin Spice.
Serving size: 1
Calories: 76
Fat: 3g
Carbohydrates: 7g
Sugar: 3g
Sodium: 56mg
Fiber: 2g
Protein: 5g
Cholesterol: 125mg