As much as I love pie in all its forms, I’m still trying to reach my weight loss goal. Pie crust, with all its oily goodness, is not diet friendly. This year for Thanksgiving I made pumpkin custard instead. It’s basically pumpkin pie filling without the crust. I used Silk brand coconut milk because it has fewer calories than canned coconut milk. I’ve been experimenting with stevia extract (NOW brand) and I love that so little extract can sweeten an entire dessert. I think this is the first recipe I’ve posted using it. To make clean-up easier, I cooked my chunks of fresh pumpkin in the microwave and once cool mixed all the ingredients in my blender and poured it into 4oz ramekins so everyone can have their own.

My parents and I loved the custard but friends who aren’t used to desserts sweetened with stevia weren’t as happy with it. I’m so used to not eating cane sugar or high fructose corn syrup that desserts made with it are almost too sweet for me. 🙂

2 cups pumpkin puree
1 cup coconut milk
2 eggs
1 tsp vanilla extract
1/2 tsp stevia extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp nutmeg

Preheat oven to 350*F. Lightly oil 6 4oz ramekins and place them on a cookie sheet. Add pumpkin, coconut milk, stevia, salt and spices in a blender or large food processor cup. Pulse until well combined. Add one egg at a time, pulsing to blend after each additions. Pour equal amounts of the custard into the ramekins. Place the cookie sheet holding the ramekins in the oven and bake for 30-40 minutes until a toothpick inserted into the custard comes out clean. Cool to room temperature and refrigerate them until you’re ready to eat them.