Single Serving Pumpkin Custard

6 Oct

1/3 cup pumpkin (3 frozen pumpkin cubes)

1/2 cup unsweetened vanilla almond breeze

1/4 cup egg beaters

1/4-1/2 tsp vanilla

1/2 tsp pumpkin pie spice

1/8 tsp salt

2 Tbsp sweetener of choice (for raw, I use splenda, and for baked I use sugar)

Whisk all ingredients together. If baking, place in a single serve oven safe custard glass that has been sprayed with Pam and bake at 350 degrees for about 40-50 minutes.

I enjoy drinking this raw, either as a light smoothie, or as a dessert “soup.”

If you use frozen pumpkin cubes, it makes a great smoothie. Add 1/2 scoop of vanilla whey protein powder, and you’ve got a delicious protein smoothie.

Original recipe, using splenda is only 100 calories!

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2 Responses to “Single Serving Pumpkin Custard”

  1. Deb October 7, 2013 at 10:32 am #

    This is great, I have had to start blending most all my vegies so I add fruits to tolerate some of them and this is one way I do them. I did not think of pumpkin pie!!

  2. thequixoticquilter September 16, 2014 at 5:43 am #

    Your idea of freezing leftover pumpkin, or mashed banana is genius!! This recipe sounds great!! You are awesome, Debby!!!

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