Thanksgiving 2013: Pumpkin Pie Custard

 

Ingredients:

• 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: Heavy Whipped Cream, Sprinkle of nutmeg

Directions:

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 heavy whipped cream! Sprinkle with more nutmeg!

 source: http://www.sugarfreemom.com/recipes/healthy-pumpkin-pie-custard-gluten-free-low-carb/