Baked Pumpkin Custard with Shortbread Crust

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"This is a delightful baked custard that also just happens to be sugar free! A shortbread cookie base is topped with a rich pumpkin custard with a hint of orange. Serve as it is, or with a sugar free whipped topping."
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Ingredients

servings 172 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Chop the cookies in the blender until finely crushed. Add in the cinnamon, margarine, and marmalade; pulse until well blended. Press the crumbs into the bottom of a 2-quart souffle dish.
  2. Bake the crust at 350 degrees F for 6 minutes. Set aside to cool completely.
  3. When crust has cooled, combine the filling ingredients in food processor or blender. Pour the mixture into the souffle dish on top of the crust. Place the souffle dish inside a larger baking pan filled with 1 inch of hot water.
  4. Set both pans in the oven and bake for 1 hour and 15 minutes, until a knife inserted in the center comes out clean. Chill overnight.
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