|12-06-2012, 09:48 PM||#1|
Very Gabby LCF Member!!!
Join Date: Jun 2007
Location: Southern Ca. San Juan Capistrano
WOE: Low Carb Diabetic Plan
Start Date: August 2005
Pumpkin Custard 2 layers
THIS IS DELICIOUS AND SO EASY AND QUICK TO MAKE
Pumpkin Custard 2 Layers
I had one cup of pumpkin left over from making
my Christmas cake. Here is a delicious dessert.
Preheat oven to 325.
Get a large baking pan for water bath
In the bowl of food processor place
1 c. pumpkin puree
6 TBS. Brown sugar sub. I use "Ideal"
1/4 c. sugar sub. I use 1/2 Splenda 1/2 Erythritol
3 tsp. cinnamon
1 tsp. pumpkin pie spice
¼ tsp. salt
1 tbs. vanilla extract
1 ½ c. heavy cream
Whirl until well mixed. Pour into six custard
cups. Place in baking pan with hot water up about
Bake 325 for about 45 minutes or until knife inserted
In center comes clean.
The pumpkin came to the top and the wonderful custard
at the bottom. We chilled and ate. Loved it.
Variation. Toasted chopped pecan on top with whipped
BARBOS LOWCARB kITCHEN
|12-18-2012, 10:52 AM||#7|
Senior LCF Member
Join Date: Mar 2006
I made your pumpkin custard yesterday. Just as you said... it was so easy and tasted delicious!
Not having any brown sugar sub. I replaced it with 6 T. DaVinci butterscotch, which has a nice mild flavor. Because of it being liquid, I used that much less cream. Used all granular E for the other sweetening.
Had no pumpkin pie spice either, so used 1/2 teas, ginger and 1/4 teas. cloves.
Thanks for sharing the basic recipe. It's a keeper for me.
|04-15-2013, 01:28 PM||#9|
Join Date: Oct 2002
Location: Puyallup. WA
WOE: atkins I eat non allergic food
Start Date: restarted 1-07
I'm making this today. I'm using my canning jars to bake them in. YUM!!
And I make them dairy - free.
Last edited by rosethorns; 04-15-2013 at 01:52 PM..