Have you tried the aromatic flavor and aroma of this Pumpkin Pie spiced dessert?
Save yourself the carb load of store bought mixes by using bulk spices and your Ideal Protein packets. You can usually find a nice variety of spices in the bulk section of major grocery stores, or look in the spice aisle.
Let’s get started.
Preheat oven to 350 degrees and gather your ingredients
2 Egg Whites + 5 oz of water
1/8 tsp. of Sea Salt
1 tsp. Pumpkin Pie Spice
1 Butterscotch IP Pudding Packet
1 Vanilla IP Pudding Packet
1 packet of Splenda or Truvia sweetener (1 tsp)
4 small custard baking cups – about 1/2cup size or muffin tins
Optional: Walden Farms Marshmellow Cream-not required, but oh so yummy! Or use a dab of sugar free whipping cream.
Nutmeg to sprinkle on top if you use WF cream
*Note: Add 1/2 tsp Nutmeg to dessert before baking if you aren’t using it on top of the cream.
Mix egg whites, water, pumkin pie spice, sweetener and sea salt for about 30 seconds
Add in the pudding packets and stir carefully to avoid powder from spilling out.
The batter will be slightly lumpy. Gently remove lumps without over mixing.
Add 2 Tbsp. of mixture to each custard or muffin cup and smooth out with your spoon.
Place custard cups on a cookie sheet and put into preheated oven.
Bake 20-25 minutes 350 Degrees (They should be springy to the touch)
Enjoy fresh from the oven or chill in the refrigerator.
Add a dab of sugar free whipping cream or Walden Farms Marshmellow Cream.
Sprinkle with Nutmeg!