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Pumpkin Custard

Pumpkin Custard

Makes: 3 cups

Prep: 15 min   Cook: 25 min

INGREDIENTS

1 1/3 cups (175 g) 36% cream

1 1/3 cups (300 g) unsweetened pumpkin puree

2 large eggs (100 g)

28 halves (48 g) pecans

1 2/3 cups (150 g) KetoCuisine™

1/3 cup (75 g) melted butter

Pinch of ginger

Pinch of nutmeg

Pinch of cinnamon

Other ingredients: sweetener of choice (if desired)

DIRECTIONS

  1. Preheat oven to 350º F

  2. Chop pecans and set aside

  3. Blend together purée pumpkin, egg, cream, KetoCuisine™and melted butter

  4. Add a pinch of nutmeg, ginger, cinnamon and mix well

  5. Pour into silicone cups or ramekin dishes

  6. Place into a pan filled with ⅓ of warm water, creating a bath for the silicone cups or ramekin dishes

  7. Cook in a preheated oven 350 °F for approximately 25 min. Remove dishes from bath & let cool

  8. Sprinkle with pecans

TIPS

  • may reserve up to 50 g of cream, for a whipped topping if desired

PER 1/2 CUP

Calories: 454.5  | Protein: 5.05 g | Fat: 45.42 g | Net Carb: 6.38 g |  Ratio: 4:1

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