How to Make Spiced Pumpkin Protein Custards
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Preheat oven to 325°F (163°C). Grease 4 small ramekins.
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Whisk Greek yogurt, pumpkin puree, protein powder, eggs, erythritol, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.
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Divide mixture into ramekins.
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Place ramekins in a baking dish, pour hot water halfway up their sides.
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Bake for 30–35 minutes until custards are set but slightly jiggly.
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Cool, then refrigerate 1 hour before serving.
Pro Tips for Perfect Spiced Pumpkin Protein Custards
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of plain nonfat greek yogurt, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Bake until set and fragrant, then let it cool so the texture finishes setting.
Frequently Asked Questions
How do I store Spiced Pumpkin Protein Custards?
Store in an airtight container at room temperature or in the fridge depending on ingredients. Enjoy within a few days for best texture.
Can I freeze Spiced Pumpkin Protein Custards?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for plain nonfat greek yogurt?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain eggs, dairy depending on the specific ingredients you use. Always check labels and make swaps as needed.