Recipe Category: Dessert
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Ingredients
- 15 ounces (420 g) canned pumpkin
- 1 cup (240 ml) low-carb milk
- 1/2 cup (120 ml) heavy cream
- syrup
- 1/3 cup (8 g) Splenda
- 1/2 teaspoon maple flavoring
- 3 eggs
- 1 pinch salt
- 1 tablespoon (5.1 g) pumpkin pie spice
- 35 g chopped pecans
- 1 1/2 teaspoons butter Whipped Topping
Method
- In a mixing bowl, preferably one with a pouring lip, whisk together the pumpkin, low-carb, 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 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
- Set aside
- 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
Makes 6 servings
- Each with 10 carbohydrate, 3 g dietary fiber, 7 g usable carbs
- Carb count does not include polyol sweetener in sugar-free syrup
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