Baked Pumpkin Custard
Soft roasted pumpkin pieces baked in a light vanilla custard. Low-carb, sugar-free, dairy-free and gluten-free, made with monk fruit and almond milk.
Servings: 6
Ingredients
- 500 g about 1 lb pumpkin, peeled and cut into small cubes
- 3 large eggs
- 350 ml 1 1/2 cups unsweetened almond milk
- 1/3 cup granulated monk fruit sweetener or 60–80 g sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Heat the oven to 180°C (350°F). Grease an 8x8 or 9x9-inch baking dish.
- Spread the pumpkin cubes in an even layer in the prepared dish.
- Bake for 20–25 minutes, until starting to soften but not fully cooked.
- Meanwhile, gently whisk the eggs with the sweetener, vanilla and salt.
- Gradually whisk in the almond milk.
- Pour the custard evenly over the pumpkin. Sprinkle with cinnamon or nuts if using.
- Bake for 35–45 minutes, until the edges are set and the center has a slight jiggle.
- Cool completely, then refrigerate for 2–3 hours before serving.
Notes
For a softer custard, use up to 400 ml almond milk.
Butternut squash works instead of pumpkin.
Keeps 4 days in the fridge.
Butternut squash works instead of pumpkin.
Keeps 4 days in the fridge.
Nutrition
Calories: 70kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 115mg | Potassium: 323mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1258IU | Vitamin C: 10mg | Calcium: 110mg | Iron: 1mg
