Recipe: Low Calorie Pumpkin Custard Cups
Whenever the temperature drops, I cannot wait to make pumpkin pie. The smell of cinnamon and pumpkin baking in the oven just switches my gears into fall mode. I also love eating all that delicious pumpkin pie, but I really don’t want all the calories. So I came up with a mish-mash of recipes that I have tried throughout the years that satisfies my pumpkin craving without the guilt.
What you’ll need:
- 1 can (15 ounces) solid-pack pumpkin
- 1/2 cup egg substitute (like Egg Beaters)
- 3/4 cup skim milk
- 2/3 cup Truvia (or any no calorie sweetner)
- 2 tsp Pumpkin Pie Spice
- 1/2 tsp salt
- 1 tsp vanilla
Preheat oven to 350 degrees. Spray 6-8 ramekins (depending on size) with nonstick cooking spray.
In a blender, start by blending the egg mixture and milk first and then add the remaining ingredients.
Pour into the ramekins. I like to have the ramekins on a cookie sheet for ease of taking in and out of the oven. Bake for approximately 35 – 40 minutes. Let cool for 15 minutes.
Top with whipped cream (this is where you can splurge a little!) and a sprinkle of Pumpkin Pie Spice. Let me know if you try these at home! Enjoy.