1 3/4 cups heavy cream
1 1/4 cups water
1 cup granular sugar substitute
1 cup canned pumpkin puree
1 3/4 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
5 large eggs, beaten
Boiling water, for roasting pan
Heat oven to 325 degrees F. Combine heavy cream, water, sugar substitute, pumpkin, and spice in a medium saucepan over high heat. Bring to a simmer, remove from heat, and stir in extract. Let stand five minutes. Slowly add cream mixture to eggs, whisking constantly until combined. Pour the custard into eight 4-ounce custard cups.
Place custard cups in a large roasting pan. Pour enough boiling water into pan to come halfway up the sides of the cups. Bake until custards are set in the center, 40 to 50 minutes. Remove from oven; let cups stand in pan for 15 minutes.
Remove cups from pan. Cover each cup with plastic wrap. Refrigerate until chilled, two hours.
Makes eight servings; Prep time: 15 minutes; Cook time: 50 minutes, plus 2 hours chilling
Per serving: 7.5g carbohydrates; 1g fiber (net carbs: 6.5 grams); 5.5g protein; 22.5g fat; 251 calories
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