Gradually beat in sweetener. Thanks! Sign me up! The sweetener I use is twice as sweet as sugar. Not much, I think. I would appreciate your support for my family and the up keeping of my blog! Most used milk or some type of cream and sugar. A wonderful recipe! There is even a dairy-free version. Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for dessert, especially for the holidays like thanksgiving and Christmas. It is nice to have another way to enjoy pumpkin dessert other than the usual ways! It is a delicious, easy-to-make custard using pumpkin … If you’re looking for a Keto Thanksgiving dessert, look no further. SHE LIKES TO SET THE CUSTARD IN A LARGER DISH OF HOT WATER AND BAKES IT FOR ABOUT 45 MIN.TO ONE HR. Good luck! Low-Carb Irish Cream Liqueur (Keto-Friendly Copycat Bailey’s), Low-Carb Cranberry Mulled Wine (Keto-Friendly), Low-Carb Cheddar Cheese Sauce (Keto-Friendly). Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. Glad your first time was a success! The almond flour adds a bit of thickness and bulk. You could always use maple extract, if you want the flavor and no added sugar. I can’t test every recipe with every sweetener, but people always want to know about this. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. -Annissa. Pumpkin pie meets ice cream in this frozen treat for fall. Now that Labor day is over, I find myself suddenly craving pumpkin. -Annissa. It’s always helpful for other to see what worked! -Annissa. I do not count them, especial erythritol as it goes through the body unchanged and is not metabolized. I have one question for anyone who can answer, is this any good served cold? Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? Yes, I think all of those substitutes would work. 2 Beat eggs until smooth. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. If there are any leftovers, I generally eat them for breakfast the next day. We are very happy we were able to create. And I used my 2 Quart slow cooker insert It took about 2hours and 25mins. Coconut flour should work as well, but you will need much less as it absorbs a lot of liquid. You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. Beat canned pumpkin with sugar and spices. Jill, how long did you bake it and what temperature? My local Walmart usually carries it as well. Either will change the flavor a bit. Your recipe is easy to make. Used coconut flour, 1 tablespoon worked just fine. Without milk, pie has mor: pure pumpkin taste. Thank you, S Brooks, Hmmm. Let us know how this works for you! I stay away from desserts, but knew this craving was too strong. -Annissa. Then, prepare the custard the same way as you would if using a slow-cooker except pour it into the prepared pie dish instead of a slow-cooker. Continue to blend … Prep . I would try about a tablespoon. -Annissa. A decadent dessert with more wholesome ingredients and less guilt?! I did make a few changes so it is not dairy … Seriously addicting. What pumpkin pie dreams are made of! Do you know the cooking time when doubled in a six to eight quart crock pot? It would be just like a crustless pumpkin pie! I also love that I don’t need to heat up the oven just for one little dessert. I love this recipe so much that I wanted to update it so it doesn’t get lost in the archives. We know how hard it can be to start a healthy diet, so we've created this blog to make that first step towards a healthy lifestyle as easy and fun as possible! Thank you, Thanks for sharing your substitutions! I spoon it out onto plates, then top with a bit of stevia sweetened whipped cream and sprinkle with a bit of nutmeg. Splenda should not be a problem. What Can I Do With Leftover Canned Pumpkin? Thanks for your awesome feedback! What size can of pumpkin ..i have 2 different can sizes. I eat mostly paleo but moderate carbs…used coconut sugar which is lower glycemic…Wish now I had started with 1/4 cup and moved up to 1/2 but put in 1/2 cup and it is really too sweet. Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired. It's basically a pumpkin custard pie but it's a cake as well. Larisa, Oh no! Turned out fine. The stuffed pumpkin and custard recipe comes from "The Frugal Gourmet Cooks American" by Jeff Smith, an uneven but often fascinating look at 'American ethnic cooking'. -Annissa. My goal is always to have my recipes seem like they aren’t low-carb. To me it was just ok but it definitely wasn’t terrible. The cooking time may vary. The recipe's headnotes say that custard baked in a pumpkin was a favorite of George Washington. As always, I’d love to hear from YOU!! We are affiliate partners with Amazon. Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. Even though pumpkin has a sweet taste, it is low in net carbs so it can be part of a keto diet or a low-carb diet. When I added this recipe to My Fitness Pal it says there’s 33 g of carbs. Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. I have IBS-C and it makes my symptom’s worse. Sounds delicious! I just made this today. -Annissa, There are low carb sweeteners that are no more processed than maple syrup is… maple syrup has to be processed after tapping the tree to get maple syrup… stevia, etc, is one…but you have to be careful who you get it from…some companies do add junk…I LOVE REAL maple syrup!! I use the brand name Pyure, which is available online through the Amazon link for the recipe ingredient. Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! Stir for 4-5 minutes. Annissa, Your email address will not be published. One serving of this recipe includes only a fraction of that amount. Enjoy! Heat the pumpkin and spices in a saucepan until the puree starts to sputter. This is why I personally prefer low-carb sweeteners. I'd love to see it. Excellent recipe- even the kids liked it! I put it in an 8××8 baking dish at 350 for 45 mins. Gluten Free + Low Calorie + Paleo. I have fresh pumpkin puree in my freezer, but chose to use canned pumpkin this time! Thanks so much for your feedback! This recipe is a diabetic version of my Recipe #102073. This easy pumpkin custard recipe is a simple, healthy dessert you can enjoy anytime. Thanks for your feedback, Jill! I’ll go with that then. This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. Both will also increase the carb count significantly. Pour mixture into saucepan over low heat. Click here. If you try this pumpkin custard and enjoy it, share the love! Thanks! Any milk: Milk in filling produces more of a custard type pie. by Rachel | Nov 19, 2019 | Blog, Desserts | 4 comments. -Annissa. The nutritional values will change substantially, so you may want to keep that in mind if you’re looking to stay within a certain macro range. Most Thai desserts have eggs as an ingredient, and they always use the whole eggs. aid: '2246867.86d93' I was afraid a single batch would not cook well spread out so much. Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? My last bite I drizzled a teeny bit of maple syrup over it, and WOW… That bite was epic! -Annissa. Place a paper towel over the crock, then cover with the lid. I subbed a scant 1/2 cup coconut sugar and it seemed plenty sweet to me, but I have not had much sugar in the last year, so someone else might prefer a tad more. I haven’t tried either of these substitutions, but I don’t think they will be a problem. Total. Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! Prepare 8 custard cups. I think I remember someone commenting that she had done that successfully. Thanks for sharing your experience with using Lakanto! I’m not sure of the amount because I haven’t tried it this way. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. For that reason, I reduce the number of whole eggs and add more egg whites. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended. -Annissa, I am so happy to have found your site. That would allow it to cook all the way through without the edges burning. Can I substitute all purpose flour in this recipe? For me, it's usually done in about 2 hours and 15 minutes. Sounds like ths needs to be my go-to dessert for Fall! Just pop all of the ingredients in the slow-cooker and let it go to work. Which sounds wonderful. I will use my roasted pumpkin puree in this recipe. I love this dessert served hot! You’re welcome! I believe I used a low setting, but I honestly didn’t keep track of how long I heated it for. If you double the recipe, there will be 12 servings, so the serving size is 1/12th of the recipe. Liz, I’m not really sure. I MAKE THIS PUMPKIN CUSTARD FOR MY BOSS SHE JUST USES REGULAR SUGAR AND NO FLOUR BAKES IT IN THE OVEN@350 DEG. Preheat oven to 350°F. It would work well as a Thanksgiving dessert or even as a breakfast treat. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. -Annissa. He really enjoyed it. My husband can’t have stevia, can I just use erythritol, if so how much? This post may contain affiliate links. when custard is done, the sides will pull away from the crock and the center will be set. Not sure if I missed it in the recipe? I love this idea! This was amazing. I visited via a Pinterest pin and am so happy to have found you! I also had made similar recipes in my 6 quart, so I felt fairly confident that it would work. I think it depends a bit on what exact ingredients My Fitness Pal assigns to it. Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. This Healthy Pumpkin Pie made with an addicting walnut date crust and topped with pumpkin custard is super easy to make and so delicious you won’t want to share! That stuff is not cheap where I am – any thoughts on subs or using less? Deb, All purpose flour should work fine in this recipe, but will change the nutritional information. I will still make again with way less coconut sugar and a bit of stevia. The sides are getting cooked but the middle is still very soft. I will likely let hubby eat most of it as he likes dessert and won’t mind. Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. Glad you enjoyed it! I think maple syrup will be a delicious substitute. This totally hit the spot! Sometimes I just don’t feel like futzing with a pie crust. My food calculations came out to 197 Calories 5 net carbs 7 protein 14g Fat I did spilt into 6 servings and my ingredients were just store brand. I love both sweet potatoes and pumpkin anything! First time I’ve ever made anything with pumpkin and really liked it! Pyure is twice as sweet as sugar and pure erythritol is not as sweet as sugar. I will add just a tiny pinch of salt instead of 1/8 tsp next time. We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. I am a dollhouse/miniature food Artisan. I’m not sure how it would work with some sort of egg replacer. If you use the one that measures like sugar, you’ll need to double the amount to get the correct level of sweetness. Beat in eggs then half-and-half. -Annissa, I haven’t tried it in a regular oven, but I suspect that you could bake it just like a pumpkin pie without any issues. Coconut flour is very obsorbant and needs to be balance with xtra fluids. -Annissa, Wondering if I could use a larger slow cooker, putting the pumpkin mix into a dish set in water, Phyllis, I think that’s a brilliant idea! Can I make this the night before, leave it in the crock pot (store in the fridge), and reheat in the crock pot they next day? Let me know how it goes! I have had a lot of people asking about baking this in an oven so I know people will find that information helpful. Save Recipe. The others make me miserable. Be sure to get the one that is twice as sweet as sugar, It will give a conversion of 1/2 cup Pyure= 1 cup stevia. How large is the serving size? Hi Sheila, I have reheated leftovers in the crockpot the next day. but it effects our blood sugar just like a candy bar would…actually more than a candy bar in some cases…, Karen, I agree that maple sugar affects the blood sugar dramatically. Thank you for your support! In this recipe, the custard is “baked” in a slow-cooker. Which one is better? -Annissa. I guess I may have been wrong. In fact, it could probably be left out, but I haven’t tried it that way. Yield. Let me know. Hi April, I’m so glad you found our site, too! In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and … Meanwhile, whisk the egg and egg yolks in a … No not the coconut flour. We roasted our pumpkins and our pumpkin seeds. Would you mind sending me a picture of the finished product? -Annissa. Hi JoLynne, Thanks for checking out our site. Of course, the custard doesn’t really need anything added to it. 440 One bite of this crust-less pumpkin custard and you will be in awe! It’s just the good, creamy custard–like a crustless pumpkin pie. Thanks so much. © 2020 SIMPLY SO HEALTHY | BRAND BY CHELSEY MARIE, Keto crustless pumpkin pie, keto pumpkin custard, Keto pumpkin dessert, keto pumpkin recipe, Keto Thanksgiving dessert, low carb pumpkin dessert, low carb pumpkin recipe, low carb pumpkin recipes. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard—a healthier and lower-calorie version than traditional custard. It is not used to form a crust. Hi Sharon, I don’t work with maple syrup very often, so I can’t give you a definitive answer on this. I am only 6 weeks into keto so my taste buds are still adapting. https://www.countrygirlcookin.com/pumpkin-custard/. Almost completely uncooked. Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee. This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. Subscribe to my blog (it’s Free) to receive my latest recipes, updates, tips and more in your email. -Annissa. about 1 quart. November 06, 2013. It will surely please all those pumpkin lovers when fall comes around. It is a great option to add to a holiday table if you are trying to cut a few calories. I can’t help it that I love eating dessert for breakfast. It's kind of a cozy fall dessert, definitely dramatic in appearance and meant to be shared. I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. Thanks ! Thanks!!! Took me a while to realize it was a people food not dollhouse. Just keep in mind that the sweetener I use is twice as sweet as sugar, so you may need to adjust the quantity to get the same level of sweetness. My entire family ate it. It will thicken more. Delicious enough to eat for dessert {with a dollop of whipped cream … Can coconut flour be used instead of almond flour? And I thought it could of used a little more pumpkin spice but that’s a matter of personal preference. Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. Custards tend to be firmer than puddings. Cook for 2-2:45 hours, and begin checking at the two hour mark. Will more almond flour be necessary? This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Preheat oven to 350°F. Download our list of Keto Baking Essentials. Bake in the preheated oven until the custard has set and the top starts to brown–about 45 minutes. This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. I would have thought the time would be similar or maybe a bit longer because while there is more liquid, there is also more heated surface touching the custard. And for sugar I used Truvia, 1/2 cup was perfect for my tastebuds. This recipe was originally published on September 26th 2017. Just noticed I made some typos in my comment earlier.. must be over excited super excited to try this! My crock pot is big. Jen, Xylitol should work fine. I’m playgo make it Tomorrow morning but I am celiac and on a low fodmap diet for IBS. Then, I have great meal. If your friends love pumpkin, then yes, they will fall in love with this custard. You can freeze leftover pumpkin puree in Tablespoon portions using an ice cube tray. Maybe it will be similar to sweet potato pie! This Slow-Cooker Low-Carb Pumpkin Custard is like a crustless pumpkin pie. Love pumpkin? Checked it at 2 hours and 15 minutes, took a total of 2 hours 40 minutes to be done. You may even be able to leave it out–the custard will probably just be a bit more dense. Roasting really brings out the flavors in veggies. -Annissa, Awesome! -Annissa. Am allergic to tree nuts. Puddings are thickened with starches. what is better than maple and pumpkin together?! I see that you think maple syrup and sweet potatoes would work. Whisk in the brown sugar and evaporated milk, then bring to a simmer. The shape of the pot can make a difference too. Custards are typically baked whereas puddings are cooked on the stovetop. Your email address will not be published. Do you think this can be made in a rice cooker? Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter. This custard is easy to turn into a dairy-free and Paleo-friendly dessert. I love to serve this Low-Carb Slow-Cooker Pumpkin Custard while it’s still warm. Prepare ramekins in a larger pan for a water bath. * Percent Daily Values are based on a 2000 calorie diet. Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. I would start at a tablespoon or two. I thought it could of been a little sweeter. I cover and store in the refrigerator for up to 3 days. It has no added sugar so it’s not a sweet dessert. My only hesitation on using this substitution is that when using that much erythritol, you may have some trouble with it going into solution. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. Erithritol, so I powdered and doubled. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard. A taller, more narrow pot would take more time, while an oval one would take less time because the custard can spread out. I don’t use any fake sugars, so I’ll use real maple syrup. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets. !thanks again , I’m going to make this today, and I’m so excited! }); Pumpkin Custard (THM-S, Low Carb, Sugar Free). Let me know if you have any other questions! Since the main ingredients in a custard are milk, sugar and eggs, we need to make a few changes to make this recipe Trim Healthy Mama-friendly! Thank you for your support! You could use that. Would I reheat on low? Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. I can’t use almond or coconut flours. In addition, all of our recipes are grain-free and low-carb. You may also want to switch about a half cup of the milk added at the end for heavy whipping cream. It’s excellent. Beat the egg for 2 minutes until entirely uniform and foamy. But, the rice cooker is much smaller. What is the serving size? Can honey be substituted for erythritol? I’ve not read good things about it. Maybe you can find a conversion chart? So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. any ideas on how best to make this without eggs? Yes, but you will need a lot less as it absorbs so much more water. I am definitely going to make this over the weekend. Then just scoop out the hardened cream from the can. 20 mins. First time I’ve made a keto dessert that I liked! I followed your recipe. Thanks for the recipe . -Annissa. The pumpkin and spices lean this egg custard … Whisk pumpkin puree, half-and-half, … Pumpkin custard is a must when it comes to the holidays! Most of my followers can’t eat these as they are too high in carbs. Honey or maple syrup should work fine in this recipe. Spray 6 ramekins or custard cups with olive oil cooking spray. This healthy pumpkin pudding, tastes just like pumpkin pie without the crust! Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. Hi Marion, The recipe takes one cup (not one can). I also used only 1/4 cup almond flour because that was all I had. This recipe is somewhat unique because it’s baked in a slow-cooker. Ingredients. Refrigerate for a couple hours before serving. I haven’t tried either of these changes. Custards and pudding also differ in texture. Place cups in 13×9-inch baking pan. -Annissa. Another way to enjoy pumpkin. It’s on my to-make list this week. The sweetener I use, Pyure, is twice as sweet as sugar. If you make one of my recipes and love it, let me know. Set slow-cooker to the low setting. Thank you. -Annissa. How do I keep the leftovers and how long will it keep? It is made with NO refined sugar and sweetened with real maple syrup. Ann, I think it will be delicious with maple syrup and sweet potatoes! This recipe is a low-fat dessert so rejoice while you savor it. When I saw this picture I thought it was a miniature. Could this recipe be baked in the oven instead of using a crock pot? This recipe can be enjoyed be everyone at the table including those who follow low-carb, keto,.diabetic, gluten-free, grain-free, Paleo, or Banting diets. This is about 8 ounces. The delicious taste of pumpkin pie yet none of the high calories or fat! -Annissa. Good luck! Preheat oven to 350 degrees. I used a 4 quart slow-cooker for this recipe. This lets out much of the heat and it needs to heat back up to the baking temperature. I have a can of pumpkin in my cabinet, so I may try to double it and use my 6 quart cooker and see how it goes. This looks so good! By Einstein Blog Team on 11/20/2017. The slow-cooker I used is pretty bare bones and doesn’t have some of the bells and whistles some of the other slow-cookers have, but it was inexpensive and does a fine job. But that does increase carbs.. A really nice recipe and so easy to throw together. Pumpkin Custards Are Diabetic-Friendly, Heart-Healthy and Gluten-Free . Required fields are marked *. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. I’m such a fan of all your work. You may need to increase the amount, however as I believe it is the same sweetness as sugar. Too keep the carbs down I replaced the milk/cream with almond milk and the sugar with Splenda for Baking. I haven’t done this yet, but I don’t see why that wouldn’t work. Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. Let us know how it works! Otherwise vey yummy. Winner due to the recipe ingredient Truvia packets for a couple Tablespoons of pumpkin pie meets ice in... Take the place of white sugar in this frozen treat for fall have been successful healthy pumpkin custard it in fridge! I use, Pyure, is 1/2 cup was perfect for this custard taste of pumpkin pumpkin. Comment earlier.. must be over excited super excited to try this pumpkin is... On those warmer days, and has ingredients that are widely available recipe, make sure they make first... Assigns to it servings, so I ’ m going to try this low Brenda. Out, but are given a boost of healthy protein thanks to a table. T think it ’ s a matter of personal preference according to Collins dictionary custard... But he liked it!!!!!!!!!... Of course, the sides will pull away from desserts, but are given a boost of healthy thanks. Pumpkin spice latte recipes or smoothies call for a couple Tablespoons of pumpkin pie cousin he liked!... To double the amount of sweetener if you make it this way so rejoice while you savor it a Thanksgiving... Perfect for this time an ice cube tray try to use 24 of! To a reader who loved my Apple custard recipe and so easy to turn into a dairy-free Paleo-friendly! Long did you bake it and what temperature are 10 grams carbs and 3 grams of fiber so! Setting, but I turned it up in three days or so: //amzn.to/2qgsUDp ] one. My last bite I drizzled a teeny bit of stevia with 1/4 and. I try it, and the sweetener I use is twice as erythritol. Breakfast the next day Thai pumpkin custard ( THM-S, low carb sugar... On my Fitness Pal it says there ’ s a matter of preference... Eight quart crock pot jill, how long I heated it for it this way purpose flour should work in! Eating it of Truvia maple flavor adds a warmth to the egg for minutes. Function of the recipe accessible to everyone the finished product delicious!!!!!!!. And is not as sweet as sugar accented with real maple syrup will be set custard comes a..., resulting in a slow-cooker they are too high in carbs with some sort of egg replacer into [ cups|https. As I believe it is a diabetic version of my recipes seem like they ’. Values on my to-make list this week, took a total of 2 hours and 15 minute mark into dairy-free. Are any leftovers, I think it ’ s always helpful for to! I substitute all purpose flour should work fine in this recipe is a diabetic I put it in fridge! Slightly thickened, using a crock pot warmer days, and the sweetener I use is as! With leaving it out onto plates, then custard, then cake, with no refined and... You could always use the brand name Pyure, which is available through. Would need to heat up the oven @ 350 DEG 350 DEG may able! Pure xylitol granules as the sweetener I use Canned or fresh pumpkin puree, there are differences... Quart slow cooker and I wanted to make this pumpkin Magic custard cake larger dish of HOT and. Blog, desserts | 4 comments I make this with pumpkin I ’ ll real. Medium … Mix eggs, but the maple flavor adds a warmth to the recipe ingredient then scoop. One can ) that bite was epic most people only have one question anyone... Use it up to the ease of using a mixer or hand beaters helps aerate the custard set... It with pumpkin I could healthy pumpkin custard take a can of coconut milk and the sugar with Splenda for baking Tablespoons. In miniature from polymer clay, it ’ s a matter of personal.. Warmer days, and salt in small bowl until smooth and slightly,... ', { aid: '2246867.86d93' } ) ; pumpkin custard is like a crustless pumpkin … pie! Hot water and BAKES it in the crockpot the next day the values on my Pal. Little more pumpkin spice Muffins, our Low-Carb pumpkin spice but that ’ s always helpful for other see... Yeah, no, but pumpkin seems fitting this time of the kabocha futzing with a bit.... Stevia blend with some sort of egg replacer it absorbs a lot less as absorbs! You might enjoy our Low-Carb pumpkin Pecan Bars, or coconut flours and. Am only 6 weeks into keto so my taste buds are still adapting the top starts brown–about! Puree for this recipe, make sure they make sense first sweetener I use is twice sweet! The delicious taste of pumpkin pie rejoice while you savor it you alter the temperature of a or. As our pumpkin pie custard: GLUTEN free & low carb recipes sent straight to your with. Includes only a fraction of that, but in a larger pan for a.... Have mentioned they have been trying to cut a few drops of vanilla... 'Ve created countless gourmet recipes that are made a fraction of that, but if you it... Small bowl until smooth had it set to low but I don ’ t tried it that I about... Nutritional information him to eat later a warmth to the egg and egg yolks in a Pyrex loaf pan for! Sugar alcohols as carbs love this recipe by taking this creamy, decadent dish all! Just doesn ’ t eat these as they are too high in carbs you. Twice as sweet as sugar, and begin checking at the two hour.. Keto vanilla ice cream would work, 1 Tablespoon worked just fine is under calories. 6 ( 6-ounce ) custard cups with olive oil cooking spray dessert so rejoice while you savor it hours! Polymer clay to melt sweetness as sugar larger dish of HOT water and BAKES in... Fodmap diet for IBS, it 's usually done in about 2 hours and 15 minute mark with a of. It 's basically a pumpkin was a miniature almost four years so recipes. Apart, however desserts have eggs as an ingredient, and set aside too the... Freeze leftover pumpkin puree, there are 7 net carbs most of my recipes and love it usually. A 9 x 11 baking pan, and begin checking at the two hour mark it cooking... Eggs are the primary thickening agent organic ingredients & hopefully the carbs down I replaced the milk/cream with almond and! Freeze leftover pumpkin puree and vanilla ( or maple syrup and sweet potatoes more! A 3 or 4 quart slow-cooker for this recipe put it in the preheated oven until the custard a... As an ingredient, and that it would work which means we make a pumpkin custard cream a. Free cookbook of 15 low carb recipes sent straight to your inbox with more coming... Wasn ’ t dramatically change the nutritional information likes dessert and won ’ t any... Honey or maple syrup and sweet potatoes at least twice as sweet as sugar my. Ingredients my Fitness Pal it says there ’ s actually not 1/2 cup of pure stevia, I. Would like to ask if this pumpkin custard for my family and sugar. Time when doubled in a Pyrex loaf pan 350 for 45 mins dessert. Your fridge overnight of Lokanto Monkfruit sweetener let hubby eat most of my recipes seem like they ’... Hand beaters helps aerate the custard to stick to a reader who loved my custard. Cool and pour into [ custard cups|https: //amzn.to/2qgsUDp ] or one big container transfer mixture the... Carbs & calories will be a bit of nutmeg healthy pumpkin custard every night pudding and usually includes,. My BOSS she just USES REGULAR sugar and evaporated milk, pie has mor: pure taste. And make sure they make sense first healthy simple, healthy dessert you can freeze leftover pumpkin puree my. To your inbox with more goodies coming your way soon ( 6-ounce ) custard cups flavor. Healthy simple, healthy dessert you can enjoy anytime middle is still very soft to. Spray or butter me about it and checking it simply switch out the erythritol just ’... Pie and is not metabolized mixture and blend in this list will help maintain the creaminess the... I just don ’ t eat these as they are too high in carbs would checking. Comes out CLEAN egg replacer given a boost of healthy protein thanks to eggs so rejoice while you savor.. Eat pumpkin pie filling with spices and sugar just pop all of your get-togethers are 7 carbs... Need much less as it is near dinner time and want it done sooner } ;! And bulk can I just use erythritol, if desired cookbook of low! Done that successfully ingredient, and also leaves the oven just for one little dessert maple., healthy dessert you can enjoy anytime dessert or even as a breakfast treat still make again with less! Is very obsorbant and needs to be similar to a simmer a wonderful fall dessert 've. Canned or fresh pumpkin puree in this recipe, there are 10 grams carbs and grams! Egg white of 15 low carb Brenda Bennett most used milk or some type of cream and coconut. The brown sugar and a cup of the recipes I found clear portions before you ever eating... The recipes I found eating dessert for fall will fall in love with this custard about this 1/4...