To make custard, combine pumpkin, eggs, egg whites, skim milk, evaporated milk, 2 teaspoons of sweetener, 2 teaspoons of vanilla and 1 teaspoon of cinnamon in a large bowl; whisk to combine. Place eight 4-ounce ramekins on a rimmed baking sheet; fill each ramekin about 3/4 full with custard.
Elegant pumpkin custards made with maple syrup that are lower in fat; 212 calories, 5 g fat, 37 g carbs, 7 g protein and 1 g fiber - found at Eating Well. A creamy, spicy individually portioned low fat pumpkin dessert that's a great alternative to pumpkin pie with just 110 calories and 3 g fat - found at Weight Watchers.
Check out this healthy pumpkin flavored custard that's also low carb and keto. Preheat oven to 350°F. Combine pumpkin, sweetener, cinnamon, ginger, and cloves in large bowl. Beat in egg yolks until incorporated. Slowly stir in the coconut cream. Pour mixture into individual ramekins. Bake at 350°F for 30-40 minutes or until set.
In addition to pureed pumpkin, you’ll need a paleo friendly low carb sweetener like monk fruit extract or stevia extract. My preference is to use Lakanto monk fruit liquid sweetener. Other ingredients needed for the paleo pumpkin custard recipe are cinnamon, ginger, clove, egg yolks, and coconut cream.