WW Pumpkin Custard Cups Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, almond milk, maple syrup (or sweetener), egg whites, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined.
- Divide the mixture evenly among 6 ramekins or custard cups.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 35-40 minutes, or until the custards are set and a knife inserted into the center comes out clean.
- Remove from the oven and let cool. Chill in the refrigerator for at least 2 hours before serving.
WW Points and other Slimming or Weight Loss programs:
Due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
WW Points Calculation:
- 1 can (15 oz) pumpkin puree: 0 points
- 1 cup unsweetened almond milk: 0 points
- 1/4 cup maple syrup: 6 points (or 0 points if using a lower-calorie sweetener)
- 3 large egg whites: 0 points
- 1 tsp vanilla extract: 0 points
- 1/2 tsp ground cinnamon: 0 points
- 1/4 tsp ground nutmeg: 0 points
- 1/4 tsp ground ginger: 0 points
- Pinch of salt: 0 points
Total Points: 6 points (or 0 points if using a lower-calorie sweetener) for the entire recipe
Servings: 6 servings Points per Serving: 1 point (or 0 points if using a lower-calorie sweetener)
Nutrition Facts:
- Calories: 84
- Fat: 2g
- Carbohydrates: 14g
- Protein: 4g
I await your comments! Enjoy!
