Pumpkin Pie Custard



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