Sunday, February 9, 2014

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!