Pumpkin Pie Custard

Pumpkin Pie Custard

Table of Contents

Calories Per Serving: 140

Servings: 4


3/4 c liquid egg whites
15 oz can pumpkin
1/2 c canned coconut cream
2 t pumpkin pie spice
2 t vanilla extract
1 t vanilla stevia
1/2 t pink salt


  1. Preheat oven to 350 degrees
  2. Grease 4 ramekins/custard cups/pyrex dishes
  3. In a large bowl mix together pumpkin, coconut cream, egg whites, spices and stevia
  4. Pour evenly into ramekins
  5. Bake for 40 minutes or until a knife comes out clean
  6. Serve warm or cold

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