Pumpkin Custard for Gf/Sf

"This pumpkin custard is a great comfort food choice. It is made with stevia and you can't taste the difference. Stevia is a better choice than Splenda since it's naturally calorie-free."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 10mins
Ingredients:
7
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Preheat the oven to 350°F
  • Prepare eight 6-ounce baking cups, such as custard cups or ramekins, with a light coating of cooking spray.
  • Arrange the cups in a shallow, flat-bottomed baking pan.
  • Blend pumpkin, evaporated milk, stevia and spices in a mixer.
  • Whip up your eggs till fluffy, add to mix and fold together.
  • Pour the custard into the baking cups.
  • Bake for about 45 to 60 minutes, until a knife inserted in the center comes out clean.
  • Remove the cups from the hot water and cool at room temperature, then refrigerate.
  • Serve warm with fresh-home made whip cream if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

Tweaks

  1. How about a measurement for the Stevia?
     

RECIPE SUBMITTED BY

I am a young professional woman, with a wheat allergy. Any recipes that you think are great, send them my way if they're GF/WF
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes