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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Spice Custard

Source: dLife

A creamy delight with ginger and cinnamon, reminiscent of pumpkin pie.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	112.6

Total Carbs	12.4 g

Dietary Fiber	2.7 g

Sugars	6.7 g

Total Fat	4.6 g

Saturated Fat	2.6 g

Unsaturated Fat	0.2 g

Potassium	173.1 mg

Protein	6.9 g

Sodium	110.7 mg

Dietary Exchanges 4.6 Fat, 0.2 Meat, 0.4 Milk, 0.7 Other Carbs, 0.3 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 cup tap water 1.0
1 each cooking spray 0.75
0 3/4 cup heavy whipping cream 2.0
2 cup canned solid pack pumpkin 1.5
1 1/2 cup evaporated milk 2.0
2 each eggs 3.0
3 each egg whites 4.0
4 oz sugar-free maple syrup 1.0
1 tsp ground cinnamon 0.5
0 1/2 tsp ground nutmeg 0.5
0 1/2 tsp ground ginger 1.0
1 each small apples

Directions

Preheat oven to 350°F.
Lightly coat eight, 6-ounce baking cups with cooking spray and arrange in shallow, flat-bottomed baking pan.
In small saucepan, bring water to boil.
In food processor, blend pumpkin, evaporated milk, eggs, egg whites, syrup, cinnamon, nutmeg, and ginger until smooth.
Ladle mixture into baking cups.
Pour 2" of boiling water into baking pan around custard cups.
Bake 45 to 60 minutes, until toothpick inserted in center comes out clean.
Remove cups from hot water and cool to room temperature.
Refrigerate until chilled, garnished with fresh apple slices or whipped cream, if desired, and serve.