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My family loves pumpkin pie flavor, but this is a delicious, creamy, healthier alternative, and we don’t miss the crust at all. It firms up as it cools. —Abby Booth, Coweta, Oklahoma
This recipe is:
Healthy
Diabetic Friendly
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Nutritional Facts 1/2 cup equals 213 calories, 9 g fat (3 g saturated fat), 11 mg cholesterol, 160 mg sodium, 27 g carbohydrate, 3 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
Originally published as Pumpkin Pecan Custard in Healthy Cooking August/September 2011, p61
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Reviewed on Nov. 29, 2011 by nicolev
Tastes just like pumpkin pie without the crust. Best with a dollop of cool whip.
Reviewed on Nov. 02, 2011 by bh18cute
My husband loves it. I used butternut squash instead of the pumpkin. It was great.
Reviewed on Oct. 22, 2011 by lurky27
YUM! I used Splenda Brown Sugar Blend and 3 regular eggs. Tastes great!~ Theresa
YUM! I used Splenda Brown Sugar Blend and 3 regular eggs. Tastes great!
~ Theresa
Reviewed on Oct. 19, 2011 by Pickeygirl
The creamy consistency and great pumpkin flavor make this simple recipe a keeper! The crunchy topping made a nice contrast to the smooth custard. A nice twist on the traditional pumpkin pie!
Reviewed on Sep. 11, 2011 by mnmom3boys
Tastes like pumpkin pie - without the shell! Yummy
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