Fall is in the air and pumpkin is on my mind! Enter the Pumpkin Protein Custard, a delightful blend of nutritious ingredients that captures the essence of autumn while keeping your health goals in check. This creamy, protein-packed treat not only satisfies your sweet tooth but also fuels your body with essential nutrients. This recipe serves two and for under 400 calories you’re going to get over 30 grams of protein and 6 grams of fibre.
Ingredients
Custard
- 1 small can pumpkin puree (398 mls)
- 1 1/2 tbsp cornstarch
- 1 tbsp maple syrup*
- 2 eggs
- 1 tsp pumpkin pie spice (or just cinnamon if you don’t have it.)
Toppings
- 2/3 cup 0% Greek Yogurt
- 1 scoop vanilla protein powder
- small handful nuts and seeds of choice (I put 1 tbsp hemp hearts, 1 tbsp pumpkin seeds and 4 pecans)
*If you want to make it lower carb you can replace the maple syrup with 1/8 tsp powdered monk fruit extract.
Directions
1) Preheat the oven to 350 degrees.
2) Mix the custard ingredients and place them in a small baking dish.
3) Bake for 20-25 minutes until the custard is just set. Do not overcook or the egg may start to separate.
4) Mix the Greek Yogurt and protein powder.
5) Once the custard has cooled slightly, serve half of it in a bowl,, pour half the Greek Yogurt mixture on top and sprinkle with nuts and seeds of choice!
Enjoy!
ps. This stores beautifully so double the batch and have breakfast for days!
pps. If you want a special treat, try lightly toasting your nuts first. Soooo good!
