Pumpkin Custard with Spiced Whipped Cream

A holiday dessert that packs in fall flavors and 10 grams of protein per serving.Pumpkin Custard with spiced whipped creamDisclosure: I received free samples of siggi’s yogurt mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by siggi’s yogurt and am eligible to win prizes associated with the contest. I was not compensated for my time.

How do you decide what to serve over the  holidays? Are you a traditionalist? Or a trendsetter? I tend to favor time honored flavors, but I’m  in favor of new twists on classics. A food won’t make the cut to be served on my holiday table, unless it’s delicious. But there’s also this, the health aspect, cause I care about what I feed my family, friends and myself.

So what about making delicious foods healthier? That’s what the Recipe Redux is all about. Come to find out, it’s the story of siggi’s Icelandic yogurt, aka Skyr. In 2004, Native Icelander Siggi Hilmarsson, was filling his own need for the wholesome yogurt native to his homeland (made with simple ingredients and without too much sugar) when he first recreated skyr in his own NYC kitchen. Today siggi’s is a nationwide brand, boasting a fact that makes me a HUGE fan: it has more protein than sugar! Each carton (5.3 oz.)  provides 14 grams of protein. As someone who tries to maintain an optimal intake of protein daily, a key factor in helping to preserve lean muscle mass, discovering siggi’s yogurt is a dream come true!

Siggi’s  makes meeting my  protein requirements at breakfast easier and I like using it  as an ingredient to boost the protein content of foods like smoothies, custards, dips and soup. Here’s my latest creation , Pumpkin Custard with Spiced Whipped Cream…Pumpkin Custard with spiced whipped cream

This custard brings the fall flavors of pumpkin, maple syrup, cinnamon and ginger together in one dessert. Try it with a  molasses cookie, and  it’s a combo you can’t beat. Although I can’t make the claim this dessert is  low in sugar, I am proud to share these facts about the nutritional profile: each serving clocks in at 200 calories and provides 10 g protein,  6 grams fat, 0 grams trans fat, and   25 % of the Daily Value of Calcium. Keep the holidays healthy and stock up on siggi’s yogurt for meals, snacks and to use in this holiday recipe.

Pumpkin Custard with spiced whipped cream

Pumpkin Custard with Spiced Whipped Cream

serves 6

by Diane Boyd


for the Pumpkin Custard

  • 1 large egg
  • 1/ 2 cup sugar
  • 2 level tablespoons cornstarch
  • 1 12 oz can evaporated skim milk
  • 1 tablespoon butter
  • 1/2 teaspoon lemon zest
  • 2 containers (5.3 oz each) siggi’s Pumpkin & Spice Skyr
  • Garnish: 1/4 cup crushed pumpkin kernels (optional)

for the spiced whipped cream

  • 3/4 cup whipped cream
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon cinnamon, ground
  • 1/4 teaspoon ginger, ground


for the pumpkin custard

1. In a medium saucepan combine the egg, sugar and cornstarch. Beat with a wire whisk until the sugar has dissolved and the mixture is smooth (the mixture may appear dry at first, but will become liquid as you beat it).

2. Place the evaporated skim milk in a microwave safe measuring cup and heat 2 minutes on high until hot to the touch. (This step will reduce the cooking time.)

3. Whisk the milk into the egg mixture while the pan is set over low to medium heat.

4. Cook, whisking constantly, until the mixture looks curdled, keep beating with a whisk until the lumps are incorporated into the pudding. (About 20 minutes.)

5. Remove from heat and stir in butter and lemon zest. Allow to cool completely.

6. Add siggi’s Pumpkin & Spice skyr. Stir to combine. Can be made 3 days in advance and stored in the refrigerator.

Serve with 1 Tablespoon spiced whipped cream and garnish with crushed pumpkin kernels.

for the Spiced Whipped Cream

Beat whipped cream, maple syrup, cinnamon and ginger in a bowl until soft peaks form.

Powered by Recipage

Banana Nut Muffins

Nuts  are a delicious and  good-for-you add-in to baked goods like banana nut muffins.

banana nut muffins

Is there something about you that’s a little nutty? Moi? Having  4 dogs is a  little nutty.  Right? But  this makes me lucky (afterall, nobody calls me the cat lady).

Nutty or not,  October 22 is  National Nut Day! On this day, we celebrate nature’s nutrient powerhouses, (not to be confused with those of us who are a little loco)! Because the  Recipe Redux couldn’t resist this day falling on one of our post days, they’ve asked us to share a nut filled recipe. Let’s all go nuts!

Here’s a fact that’s a little nutty: there once was a time when nuts were shunned. During the  low -fat craze of the 1990’s, nuts were feared for their high fat content and potential to cause weight gain.   Fortunately, there have been numerous studies pointing to the fact that as long as portions are controlled, including nuts is beneficial to health and may even help you lose weight. The good fats in nuts can help you feel full, and satisfy your hunger without raising cholesterol or other blood lipids. Nuts are an excellent source of fiber and provide a long list of nutrients including vitamin E, magnesium, folate and copper . A recent  study from Harvard University and published in the New England Journal of Medicine  concluded, eat nuts, live longer!

I enjoy snacking on nuts and use my hand as a way to keep portions in check. I also add nuts to baked goods , granola  salads and yogurt. Because I had 5 overripe bananas, I choose banana muffins as my nut filled recipe today. These  homemade muffins will  never be rivaled by something store bought. Baking from scratch also has the advantage of putting you in control. So taking control of this recipe, I  substituted low fat Greek yogurt for some of the butter; swapped 100% white whole wheat for some of the white flour; used polyphenol rich maple syrup for some of the sugar and yes, added nuts,  walnuts in particular. From oven to table, my banana nut muffins are made a healthier, without compromising taste or quality. Be sure to check the links at the bottom of this post for more ways to go nuts!

What’s your favorite way to enjoy nuts?

banana nut muffins

Banana Nut Muffins

makes a dozen

by Diane Boyd


  • 3/4 cup sifted all purpose flour, plus more for dusting
  • 3/4 cup sifted 100% white whole wheat flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 2 large eggs
  • 5 tablespoons butter, melted
  • 1 cup mashed very ripe bananas (about 3)
  • 1/2 cup pure maple syrup
  • 1/2 cup sugar
  • 1/2 cup plain low fat Greek yogurt
  • 2 teaspoons vanilla
  • 1/2 – 3/4 cup walnuts, chopped


1 Preheat oven to 325 degrees F.

2. In a medium bowl combine flours, baking powder, baking soda, salt, and cinnamon.

3. Whisk eggs in a large bowl and then beat in butter, bananas, maple syrup,sugar, yogurt and vanilla until smooth. Beat in dry ingredients just until combined. Fold in chopped nuts. Spoon batter into 12 muffin cups.

4. Bake 22 to 25 minutes or until a tooth pick inserted into the center comes out clean.

Powered by Recipage

Social media & sharing icons powered by UltimatelySocial