Pumpkin Pie Custard - PCOS-Friendly Recipe

Pumpkin Pie Custard
Prep: 5 min
Cook: 55 min
Servings: 2
Dessert

Nutrition per Serving

166 Calories
6.88g Protein
28.1g Carbs
3.83g Fat
A healthy, low fat alternative to pumpkin pie.

Ingredients

  • 1 1/4 cup pumpkin
  • 3 tbsp whole wheat flour
  • 1/4 tsp cornstarch
  • 3/4 large egg
  • 1 tsp vanilla extract
  • 1 1/2 tbsp condense sweetened milk

Instructions

  1. Mix all ingredients together well.
  2. Divide into two ramekins.
  3. Bake at 350 °F (175 °C) for 50-55 minutes.

How This Recipe Supports PCOS Management

Understanding the nutritional profile of what you eat is a powerful step in managing PCOS. Here is how the key ingredients in this Pumpkin Pie Custard contribute to your health goals:

  • Egg: Contain choline which supports liver function and hormone metabolism

PCOS Diet Principles in This Recipe

The PCOS diet focuses on three core principles: reducing inflammation, managing insulin resistance, and supporting hormonal balance. Every recipe in our collection is evaluated against these principles. This recipe excels in providing protein-rich ingredients that help regulate appetite hormones (ghrelin and leptin). As part of a balanced PCOS meal plan, we recommend pairing recipes like this with a variety of nutrient-dense foods throughout the week to ensure you are meeting all your micronutrient needs.

Meal Prep Tip: This Pumpkin Pie Custard can be prepared ahead and stored in an airtight container in the refrigerator for up to 3 days. Meal prepping is one of the most effective strategies for sticking to a PCOS-friendly diet, as it removes the temptation to reach for processed convenience foods when time is short.

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