Search
Search

PUMPKIN CUSTARD

Missing the taste of pumpkin pie? This recipe tastes just like traditional pumpkin pie without the crust. Since pumpkin is a vegetable, you can enjoy it at your meal. This recipe (at 1 cup) is one serving of cooked vegetable and one serving of fat.

PUMPKIN CUSTARD by Dr. Cindy Tanzar

Plan: (Standard, Ovotarian & Maintenance)

Print Recipe

Serving information: Makes 6 servings. On the weight loss plan, this recipe (at 1 cup) is one serving of vegetable, and one serving of fat.

Missing the taste of pumpkin pie? This recipe tastes just like traditional pumpkin pie without the crust. Since pumpkin is a vegetable, you can enjoy it at your meal.

INGREDIENTS

  • 15 oz. canned pumpkin
  • 2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/8 tsp. Pink Himalayan salt
  • 4 pastured eggs
  • 2 tsp. vanilla
  • 7 Tbs. Swerve granulated sweetener or allulose
  • 15 oz. can full-fat coconut milk (not boxed milk)

INSTRUCTIONS

  1. Preheat oven to 350°F. Combine pumpkin, spices and salt in large bowl.
  2. In medium bowl whisk eggs, Swerve, vanilla and coconut milk together well. combine egg and pumpkin mixture, mixing well. 
  3. Pour into 6 ramekins or one ceramic baking dish. Place ramekins/baking dish into a large rectangular baking pan and add enough water to come up halfway or more around the ramekins/baking dish. Be careful not to get water in the custard.
  4. Bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. Allow to cool and place in fridge for one hour.

Print Recipe