Recipe From: Laura
A wonderful fall treat that’s easy to please and simple to
make when you need a pumpkin fix. Its
also gluten free, low in sugar & carbs.
Store in refrigerator.
15 ounces pumpkin
1/2 cup heavy cream or coconut cream
4 eggs beaten
1/2 teaspoon salt
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 tsp stevia or other sweetner to taste
Optional toppings: Whipped Cream Sprinkle of nutmeg
Instructions
Preheat oven to 350 degrees.
Spray 6 ramekins or custard cups with olive oil cooking
spray. (I used paper muffin liners filled to the tip top instead of the
ramekins)
In a large bowl or stand mixer mix together pumpkin, cream
eggs, spices and stevia.
Pour evenly into ramekins.
For muffin liners, bake for approx 20-25 min. or until a
knife in center comes out clean. For ramekins, approx 45 min.
Invert onto a plate or serve from dish.
Top with whipped cream! Sprinkle with more nutmeg!
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