Pumpkin Custard
By Kathryn
(Baked as a custard, or enough to fill 2 pie shells)
1 (15oz) can pure pumpkin (1.5 cups)
3 c. Half-n-half or heavy cream
1.5 c. or equivalent sugar-free sweetener,( I use 1.5 tsp liquid Stevia)
5 eggs
1 Tbsp. pumpkin pie spice
1/2 tsp. sea salt
Place all ingredients into a blender, blend until well mixed....pour into a greased glass baking dish or into 2 unbaked pie shells or low carb shells..... Bake at 350 degrees until done.... How to tell when done.... Reach into oven, with oven mitt ...grasp pan and shake .... When the center does not jiggle it is done.... About 50 min.... Cool, refrigerate, cut into 16 equal portions.
Makes 16 servings:
Total per serving: (without pie shells)
calories=101
net carbs=5
fat=7
Total Recipe....(without pie shells)
Calories-1,613
Total Carbs-96
Fat- 110
Protein-61
Fiber-19
Per Serving: (without pie shells)
Calories-101
Total Carbs- 6
Fat-7
Protein- 4
Fiber-1
