Pumpkin Custard
Prep time: 
Cook time: 
Total time: 
Serves: 6
The smooth texture of this custard makes it great for any stage of WLS. Or for anyone looking for a delicious dairy free, low sugar custard to enjoy. The vitamin fortified almodn milk is lower in carbs than regular milk making it great for diabetics and those who maybe following a low carb diet.
  • 4 large eggs
  • 2½ cups almond milk
  • ½ cup Splenda for Baking
  • 1 cup canned or fresh pumpkin
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • pinch of salt
  1. Preheat oven to 350 F.
  2. Place 6 custard cups or ramekins in a large pan and set aside.
  3. In a large bowl whisk together all the ingredients.
  4. Divide evenly among the custard cups.
  5. Pour enough hot water into the bottom of the large pan so the water level is about half way up the side of the custard cups.
  6. Bake for 25 to 35 minutes or until the custard is set in the center and when a knife is inserted it comes out clean.
  7. Remove the custard cups carefully from the water bath and set aside to cool.
  8. Serve chilled.
- Use canned pumpkin (nutrition label says pumpkin only with no added sugars or other ingredients). Homemade pumpkin puree can also be used. - Almond milk can be replaced with regular milk or a combination of milk, cream or evaporated milk. This will change the number of carbs due to the lactose (milk sugar) present in those types of milks.
Recipe by Remake My Plate at http://remakemyplate.com/recipe-redux-pumpkin-custard/