This is a great recipe to have in your back pocket if you have company drop in and you want a quick, microwave dessert. If you get a hankering for pumpkin pie, this will satisfy!
The original recipe is shared below, but I tweaked it to be more carb and Keto friendly and to use what I have on hand. With a dorm size refrigerator in our cabin, it is convenient to keep powdered eggs on hand. Please note, this powdered egg is more — it is a scrambled egg mix that is freeze dried and is delicious. I do not say that lightly as I’ve had some pretty nasty powdered eggs. These are good. Anyway, on to the recipe tweak . . .
Microwave Pumpkin Pie Custard
- 2 eggs—Thrive Life Scrambled Egg Mix reconstituted 1:1
- 1 Can, 16 oz. pumpkin
- 2 stevia tablets
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 can, 12 oz. evaporated milk
I omit the salt included in the original recipe. I also substituted nutmeg for cloves. Since we love cinnamon, I doubled the original amount.
The Thrive Life Scrambled Egg Mix comes in a crystal like form and reconstitutes easily. Here I show you the before reconstitution and after.
Grease a microwave safe container and put the pumpkin mixture in it.
The original recipe indicates to microwave on high for 15 minutes or until set. I changed this and microwaved as follows:
- Power 8 for 10 minutes
- Power 10 for 5 minutes
- Power 8 for 5 minutes
- Power 10 for 2 minutes.
You will need to check the mixture between each microwave session for doneness. Toward the beginning of the cooking, you can do this by looking at it. When you can insert a knife into the middle of the custard and it comes out “clean,” you will know it is “set.” If the knife comes out with gooey mixture on it, you will know to microwave a bit longer. Microwave until the custard is “set.”
Feel free to change up the power levels and times based on your microwave and cooking preferences.
Here is the link to the original recipe: Microwave Pumpkin Pudding
You can also experiment with this recipe yourself. If you want more protein, add more eggs and possibly more liquid. Try different spices to suit your tastes. Different sweeteners will change up your flavor too — try molasses, honey, or brown sugar. You can even use part stevia and part sugar. Be sure to adjust the amount based on the sweetness of your sugars. The two stevia tablets I used didn’t add much sweetness to the custard so we topped ours with maple syrup and of course whipped cream. What do you like to put on your pumpkin pie?