Pumpkin custard is pumpkin pie without the crust. The exact same recipe!
1-1/2 c pumpkin puree (1- 15 oz can)
1-2/3 c evaporated milk (1 can)
1 c sugar
1/2 tsp salt
1-1/2 tsp cinnamon
1/2 tsp nutmeg, ginger, allspice, cloves
Mix well, divide in half and pour into two small (2 cup) casseroles, or divide equally among 4 6-oz ramekins. Bake at 425 for 10 minutes, then 350 for 20-25 minutes or until knife inserted in center comes out clean. Pumpkin custard is naturally gluten- free.
sugar or carb restrictions
Replace the evaporated milk with 1-2/3 c almond milk; replace the sugar with 3/4 c swerve sweetener (erythritol) or 12 pkts stevia (stevia is in the ragweed family; many people with allergies to ragweed also have allergies to stevia so be careful). Divide equally among 4 ramekins and bake as directed. The recipe contains 21 g carbs, all from the pumpkin, or 4.25 g carbs per ramekin.