This dessert is spicy, creamy and delicious. It makes for a great hoiday dessert, especially for those looking to avoid too much sugar or carbs this holiday season. Serve warm or cold. Makes a terrific pumpkin pie alternative for those who don’t eat the crust. Optionally top with a dollop of whipped cream & Enjoy!
Recipe from “Full Flavored Low Carb Favorites” – On Sale for $12.99!
PUMPKIN CUSTARD
2 1/2 c. half & half cream
5 large egg yolks
1/2 c. sugar substitute
1 tsp. cinnamon
1/2 tsp. nutmeg, ground
1/4 tsp. cloves, ground
1 (15 oz) can pumpkin puree
Preheat oven to 350^ F. Grease a shallow 2 quart baking dish. In a small saucepan, bring cream to a light simmer; set aside. In a medium mixing bowl, beat egg yolks, sugar substitute, cinnamon, nutmeg and cloves. Mix in pumpkin and warm cream. Pour mixture into baking dish. Set dish in a larger baking pan filled 1/2 way with hot water. Bake for 45 minutes or until set. Serve warm or chill before serving. Yield: 6 servings.
Amount per serving: Calories: 204, Total Fat 15.5g, Saturated Fat 8g, Carbohydrates 11.5g, Dietary Fiber 2.4g, Net Carbohydrates 9g, Protein 6g.
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