Maple-Pumpkin Custard Recipe - Low Carb & Healthy
Low carb recipe for Maple-Pumpkin Custard which belongs to the Sweets recipe category.
- 15 ounces (420 g) canned pumpkin
- 1 cup (240 ml) Carb Countdown dairy beverage
- cup (120 ml) heavy cream
- cup (80 ml) sugar-free pancake syrup
- cup (8 g) Splenda
- teaspoon maple flavoring
- 3 eggs
- 1 pinch salt
- 1 tablespoon (5.1 g) pumpkin pie spice
- cup (35 g) chopped pecans
- 1 teaspoons butter Whipped Topping
In a mixing bowl, preferably one with a pouring lip, whisk together the pumpkin, Carb Countdown, cream, pancake syrup, Splenda, maple flavoring, eggs, salt, and pumpkin pie spice.
Spray a 6-cup (1.
4-L) glass casserole dish with nonstick cooking spray.
Pour the custard mixture into it.
Place it in a slow cooker.
Now carefully fill the space around the casserole dish with water up to 1 inch (2.
5 cm) from the rim.
Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.
Remove the lid, turn off the slow cooker, and let it cool until you can remove the casserole dish without scalding your fingers.
Chill the custard for at least several hours.
Before serving, put the pecans and butter in a heavy skillet over medium heat and stir them for 5 minutes or so.
Also have the Whipped Topping made and standing by.
Serve the custard with a dollop of Whipped Topping and 1 tablespoon (6 g) of toasted pecans on each serving.
Each with 7 g protein, 10 g carbohydrate, 3 g dietary fiber, 7 g usable carbs. Carb count does not include polyol sweetener in sugar-free syrup.