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Family Cookbook
Dessert

Pumpkin Pie Custard

Prep 5 minsCook 40 minsServes 6AI Edited

Source:

Ingredients

Scale
  • 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

Notes

Can use Allspice instead of Pumpkin Spice.

Nutrition

Serving size: 1 Calories: 76 Fat: 3g Carbohydrates: 7g Sugar: 3g Sodium: 56mg Fiber: 2g Protein: 5g Cholesterol: 125mg

Directions

  1. 1. Preheat oven to 350 degrees.
  2. 2. Spray 6 ramekin or custard cups with nonstick cooking spray.
  3. 3. In a large bowl mix together pumpkin, milk, eggs, spices and stevia.
  4. 4. Pour evenly into ramekins.
  5. 5. Bake for 40 minutes or until a knife comes out clean.
  6. 6. Best served cold. Top with dairy free whipped cream! Sprinkle with more nutmeg!