Name: Baked pumpkin custard with whole eggs
Prep time: 10 min
Cook time: 70 min
Total time: 80 min
Yield: 1 serving
Ingredients: 15 oz pumpkin purée; 100 g Good Culture low-fat cottage cheese; 100 g Oikos Pro vanilla Greek yogurt; 9 g Publix vanilla protein powder; 1 tsp pumpkin pie spice; 1/4 tsp salt; 4 olive oil cooking sprays; 2 large whole eggs

Nutrition

Per serving

513 calories

Protein: 49g; 36% of calories
Carbs: 47g; 34% of calories
Fat: 18g; 30% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 1 hr 10 min

Preheat your oven to 350°F. Lightly coat a 1-quart baking dish with cooking spray.
Combine the pumpkin purée, cottage cheese, vanilla yogurt, protein powder, whole eggs, pumpkin pie spice, and salt in a blender. Blend for 1 minute until completely smooth and the cottage cheese curds are gone.
Pour the mixture into the prepared baking dish and smooth the top. Bake for 55 to 60 minutes until the edges are puffed and the center 2 inches barely wobbles. If the top browns too quickly, tent the dish with foil. Done when set with a slight wobble in the center, 160°F.
Remove the pie from the oven and let it rest for 10 minutes to finish setting. Serve the pie warm, or chill it in the refrigerator for a firmer texture.

Nutrition

Ingredients

Instructions

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