Yesterday, I posted my recipe for pumpkin and/or sweet potato custard. I've been asked for portion size and carb count, so here goes. This is not an exact science, because it depends on a couple of factors. First of all, let me say, the sweet potato has way more carbs than the pumpking, but it can still be managed on Atkins, if you're careful.
A sweet potato has quite a few less carbs if it's baked than if it's boiled before making the custard- 24 versus 36 carbs for 1/2 cup. If using custard ramekins, I usually make 8 of them. So each one has about 13 or 14 carbs. This depends on whether you're using heavy cream or half and half. Add a carb if using half and half. If making a pie, I cut the standard restaurant serving, which is 1/8 of a pie, so the carb count for the custard part is the same. You will have to add carbs to match whatever type of crust you have.
Pumpkin, on the other hand, is a lot more carb friendly. Only around 5 carbs per 1/2 cup if boiled and maybe one more if canned. Make absolutely certain, you read the label on the canned pumpkin to make sure there is no sugar added. Some does have added sugar, even if it's not an actual pie mix. With the eggs and cream, this is a really rich dessert for few carbs expended!Besides, do you REALLY HAVE TO HAVE that crust to get the taste of fall and Thanksgiving?