Pumpkin Maple Custard

Diet and nutritionDiet and meal planningGluten-free dietDialysis dietCKD diet
Pumpkin maple custard with low sodium, low potassium, and low fat. A CKD and diabetes-friendly dessert for fall.
Meal TypeDessert 
DietsDairy free, Low calorie, Low phosphorus, Low potassium, Low protein, Low sodium 
Ingredients
Yield:
Serves 8
  • 1½ cups soy milk
  • 1 cup (7.5 oz) canned pumpkin
  • 3 egg yolks
  • ⅓ cup of sugar
  • ¾ teaspoon pumpkin pie spice
  • 1 teaspoon of maple syrup
Directions
Prep: 20 min, Cook: 1 hr 15 min, Total: 1 hr 35 min
  1. Heat soy milk in the microwave to a simmer, mix egg yolks and sugar together and then mix all ingredients together except the maple syrup.
  2. Pour mixture into slightly oiled soufflé cups filling them ½ to ⅔ full.
  3. Place soufflé cups in a baking dish.
  4. Pour hot water in the baking pan until the water depth is ½ way up the sides of the soufflé cups.
  5. Bake at 325° for 1 hour to 1 hour 10 minutes.
  6. The custard should be firm when you jiggle.
  7. Cool completely.
  8. Warm maple syrup and drizzle over the top before serving.
Nutritional Information
  • Calories 141
  • Carbohydrates 29 g
  • Dietary Fiber 1.4 g
  • Protein: 3 g
  • Fat 2.3 g
  • Saturated Fat 0.7 g
  • Sodium 21 mg
  • Potassium 129 mg
  • Phosphorus 52 mg
  • Calcium 73 mg