Pumpkin Pie Custard
Total TimePrep: 20 min. Bake: 35 min. + chilling
I cut the recipe down for two--so delicious!! For spices, I used cinnamon and pie spice. Thank you, Nancy, for sharing this recipe.
I absolutely LOVE pumpkin pie, but not the sugar and calories. I was excited to try this recipe, but was disappointed with the bland taste. I didn't change anything in the recipe except substituting the sugar with stevia. Sweetness wasn't the problem. Of course, I could experiment with additional spices, but I'm not too sure it's a keeper. Maybe I'll give it one more try with some adjustments.
i did not like it
This is a great recipe. I often don't like the crust from pumpkin pie - this is perfect! I think its best when its cold!!! It was delightful.
I love this one! i use splenda instead of the sugar and it still is great. Even my little ones enjoy it!
Our family made a commitment to healthy eating over 2 yrs ago. Holidays can be the hardest. My oldest hates pie crust put loves the pumpkin pie filling. So I did a search and so glad I did as these were amazing. The best part of the pumpkin pie at portions we can all eat.
Wonderful! I have made this in custard cups topped with Cool Whip probably 25 times. I use Splenda and it comes out great. My husband should not have sugar. He wants this all the time!
I usually bake it in a large round casserole dish. Bake it longer until set. I am going to add another fat-free pumpkin custard to my ecipes that uses honey. Look for it soon. NanZim
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