Pumpkin Custard! Crockpot Recipe!

As you may or may not know, I’m a bit of a pumpkin fanatic. I mean, really, can you blame me? Pumpkin is absolutely scrumptious, and it’s the perfect wintertime food to enjoy, not even considering the countless health benefits of this fruit. Yup, that’s right— like the tomato, it’s not a vegetable; it’s a fruit! Get this— not only is it a fruit, it’s actually technically a berry! Even though many of the pumpkin recipes out there can be high in calories, fat, and sugar, this pumpkin custard recipe is one that you can nosh on entirely guilt-free! Not to mention that the inclusion of egg whites in this recipe allows for a nutritional protein boost!

Pumpkin Spice Custard (Serves 2; Crockpot Recipe!)

1 Cup pumpkin
4 Egg Whites
2 Tablespoon coconut milk
4 Stevia Packets
1/2 Teaspoon vanilla
1/2 Teaspoon pumpkin spice

Fill crockpot with 1 inch of water. Turn on high for 30 minutes. Meanwhile, mix together all ingredients in a bowl. Pour custard into a ramekin (only fill 1/2-2/3 full, as the custard will rise), and place the ramekins carefully into the hot water inside the crockpot. Cover the crockpot (no lifting the cover— otherwise the custard will deflate!), and cook on high for 4-6 hours. Serve with a dollop of vanilla Greek yogurt!

Enjoy this one guys. To me, it’s like indulging in a yummy piece of (crustless) pumpkin pie! Absolutely yum!

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