Baked Pumpkin Custard with Shortbread Crust

Keebler(R) Kitchens 0

"This is a delightful baked custard that also just happens to be sugar free! A shortbread cookie base is topped with a rich pumpkin custard with a hint of orange. Serve as it is, or with a sugar free whipped topping."

Ingredients {{adjustedServings}} servings 172 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 172 kcal
  • 9%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 349 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Chop the cookies in the blender until finely crushed. Add in the cinnamon, margarine, and marmalade; pulse until well blended. Press the crumbs into the bottom of a 2-quart souffle dish.
  2. Bake the crust at 350 degrees F for 6 minutes. Set aside to cool completely.
  3. When crust has cooled, combine the filling ingredients in food processor or blender. Pour the mixture into the souffle dish on top of the crust. Place the souffle dish inside a larger baking pan filled with 1 inch of hot water.
  4. Set both pans in the oven and bake for 1 hour and 15 minutes, until a knife inserted in the center comes out clean. Chill overnight.
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