This is about 8 ounces. -Annissa. -Annissa. In fact, it could probably be left out, but I haven’t tried it that way. We are very happy we were able to create. Otherwise vey yummy. Serve it warm or chilled. Liz, I’m not really sure. Then just scoop out the hardened cream from the can. One serving of this recipe includes only a fraction of that amount. 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. But that does increase carbs.. A really nice recipe and so easy to throw together. Continue to blend … Cook for 2-2:45 hours, and begin checking at the two hour mark. T, I think it’s a matter of personal preference. about 1 quart. Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter. Pyure is twice as sweet as sugar and pure erythritol is not as sweet as sugar. If you don’t have a slow-cooker, you can still make this recipe. It’s just the good, creamy custard–like a crustless pumpkin pie. Save Recipe. -Annissa, Excellent! Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in. You would need to use at least twice as much erythritol. -Annissa. Let me know. Beat the egg for 2 minutes until entirely uniform and foamy. What size can of pumpkin ..i have 2 different can sizes. If you double the recipe, there will be 12 servings, so the serving size is 1/12th of the recipe. Custards tend to be firmer than puddings. In this recipe, the custard is “baked” in a slow-cooker. -Annissa. Click here. In fact he took the uneaten custard home with him to eat later. -Annissa, Awesome! Maybe you can find a conversion chart? knowing that makes it easier to figure out if we should double recipe…Sounds Delicious!!! Place cups in 13×9-inch baking pan. -Annissa. -Annissa. Thank you!!! That would allow it to cook all the way through without the edges burning. I believe I used a low setting, but I honestly didn’t keep track of how long I heated it for. I haven’t tried either of these changes. I see that you think maple syrup and sweet potatoes would work. Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. If you’re looking for a Keto Thanksgiving dessert, look no further. I love that you can make it in a slow cooker, and that it is low carb! 1/2 cup of stevia is a lot! I just made your pumpkin pie making easy. The thing I love about this custard is that there’s no crust to deal with. Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! I would just add about 1/4 more whipping cream. The slow-cooker doesn’t heat up the kitchen on those warmer days, and also leaves the oven available to prepare dinner. what is better than maple and pumpkin together?! Next time I’ll try organic ingredients & hopefully the carbs & calories will be lower. This looks so good! Hi Barb, If you’re using a large slow-cooker (6 quart or so), the cooking time should be similar or a little longer. We are affiliate partners with Amazon. Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? A wonderful recipe! How many should I use for this recipe? }); Pumpkin Custard (THM-S, Low Carb, Sugar Free). The recipe's headnotes say that custard baked in a pumpkin was a favorite of George Washington. I love this dessert served hot! Using a low carb sweetener, such as Swerve or Monkfruit, can take the place of white sugar in this recipe. -Annissa. So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. 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. Can honey be substituted for erythritol? Thank you, Thanks for sharing your substitutions! Do you know the cooking time when doubled in a six to eight quart crock pot? Bake in the preheated oven until the custard has set and the top starts to brown–about 45 minutes. First time I’ve ever made anything with pumpkin and really liked it! This pumpkin custard looks to die for!! You could use that. 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 was afraid a single batch would not cook well spread out so much. No not the coconut flour. Yes, I think all of those substitutes would work. The cooking time may vary. Jen, Xylitol should work fine. Preheat oven to 350 degrees. It would be just like a crustless pumpkin pie! Simply preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard. I will likely let hubby eat most of it as he likes dessert and won’t mind. 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'. 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. I can already tell that I owe you a thank you in advance, because this sounds delicious! Thanks for the recipe . I would appreciate your support for my family and the up keeping of my blog! It is made with NO refined sugar and sweetened with real maple syrup. Pour mixture into saucepan over low heat. It just doesn’t turn off automatically when the food is done. Excellent recipe- even the kids liked it! Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee. Hi Deb, This recipe is fairly dependent on the eggs. Thanks ! Most of my followers can’t eat these as they are too high in carbs. They are both delicious, just different. Yes, but you will need a lot less as it absorbs so much more water. Whisk pumpkin puree, half-and-half, … I haven’t tried either of these substitutions, but I don’t think they will be a problem. This easy pumpkin custard recipe is a simple, healthy dessert you can enjoy anytime. We only recommend products we use and love. Of course, you won’t be eating 1/2 cup of puree at a time. Thanks! And for how long would you recommended? Which one is better? The shape of the pot can make a difference too. I also had made similar recipes in my 6 quart, so I felt fairly confident that it would work. Almost completely uncooked. To make this recipe dairy free, simply switch out the heavy cream and use coconut cream. Prep . I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. Which sounds wonderful. Annissa. Then, I have great meal. Thanks so much for your feedback! Turned out fine. Really appreciate your quick response. I hope you enjoy it! -Annissa. I would try about a tablespoon. Beat in eggs then half-and-half. The vanilla is a more traditional choice, but the maple flavor adds a warmth to the recipe unlike anything else. 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. Also, I’ve noticed that some of the values on My Fitness Pal can be wildly incorrect. -Annissa. Thanks for the great idea using the slow-cooker! -Annissa. 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! Yield. This lets out much of the heat and it needs to heat back up to the baking temperature. Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. -Annissa. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. And for sugar I used Truvia, 1/2 cup was perfect for my tastebuds. I can’t test every recipe with every sweetener, but people always want to know about this. Just noticed I made some typos in my comment earlier.. must be over excited super excited to try this! https://www.countrygirlcookin.com/pumpkin-custard/. 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. You may need to increase the amount, however as I believe it is the same sweetness as sugar. 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! I also doubled the pumpkin pie spice because I like it zesty!! Thanks! Mix eggs, egg yolks, and flour together in a bowl until smooth. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! It will make the batter more liquid, and there isn’t any wet ingredients I would want to take out, so I would try to use as little as I could. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. You could always use maple extract, if you want the flavor and no added sugar. Glad it filled that craving! I love both sweet potatoes and pumpkin anything! This is baking in the oven now as it is near dinner time and want it done sooner. The recipe states that there are six servings. Yummy!! This is why I personally prefer low-carb sweeteners. This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. Required fields are marked *. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. Prepare ramekins in a larger pan for a water bath. This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. I’m interested to see how this goes. Hi JoLynne, Thanks for checking out our site. Coconut flour is very obsorbant and needs to be balance with xtra fluids. I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. Break eggs into a medium mixing bowl. Mines been cooking for over three hours and is still very soft in the middle. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and … According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. After trying the recipe with pumpkin I’m going to try it again with sweet potatoes. I will use my roasted pumpkin puree in this recipe. If you try this pumpkin custard and enjoy it, share the love! I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. Now that Labor day is over, I find myself suddenly craving pumpkin. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets. I made this last night for my DIL's father who is a diabetic. Yummy. Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. when custard is done, the sides will pull away from the crock and the center will be set. I always look through the values and make sure they make sense first. Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. PS:ONLY A HALF OF A LARGE CAN OF PUMPKIN IS USED BUT AS MY HUSBAND AND I ARE ON THE KETO DIET I AM GOING TO MAKE YOUR RECIPE THANK YOU . It will surely please all those pumpkin lovers when fall comes around. Margaret, Thanks for sharing your substitutions! Another way to enjoy pumpkin. I have IBS-C and it makes my symptom’s worse. Topped with whipped cream, hot from the oven – this is truly a wonderful Fall dessert. The first two hours I had it set to low but I turned it up to high for the last hour. For me, it's usually done in about 2 hours and 15 minutes. -Annissa. Thank you for your support! If you’re looking for something sweeter, you can try to substitute honey or maple for the stevia and adjust it until you’re happy with the sweetness level. Go for it! I don’t use any sugars that end in ol. Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! Seconds,please! IT IS DONE WHEN A KNIFE INCERTED IN THE MIDDLE COMES OUT CLEAN. Pumpkin custard is a must when it comes to the holidays! 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. Would you mind sending me a picture of the finished product? It is a great option to add to a holiday table if you are trying to cut a few calories. Your email address will not be published. Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for dessert, especially for the holidays like thanksgiving and Christmas. Jill, how long did you bake it and what temperature? I'd love to see it. These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs. I am only 6 weeks into keto so my taste buds are still adapting. I truly wish recipes would state this as it makes it so much easier to stick to a plan. How do I keep the leftovers and how long will it keep? If you love this recipe, make sure to try this low carb pumpkin ice cream too! Not sure if I missed it in the recipe? Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. I think it depends a bit on what exact ingredients My Fitness Pal assigns to it. I have been keto/low carb/carnivore for the past 4 years and suddenly found myself craving the pumpkin part of pumpkin pie STRONGLY (never been a fan of the crust)! -Annissa. I have had a lot of people asking about baking this in an oven so I know people will find that information helpful. My husband can’t have stevia, can I just use erythritol, if so how much? Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. But, the rice cooker is much smaller. While custards and puddings have similar ingredients, there are some differences. Another thing that can present an issue with a slow cooker is opening the lid and checking it. I am a dollhouse/miniature food Artisan. I’m playgo make it Tomorrow morning but I am celiac and on a low fodmap diet for IBS. I put it in an 8××8 baking dish at 350 for 45 mins. The only sugar alcohol I can deal with is erythritol. It’s excellent. I have fresh pumpkin puree in my freezer, but chose to use canned pumpkin this time! Enjoy! Refrigerate for a couple hours before serving. Prepare time: 10 min Cook: 2 hours Serve: 8-10 Ingredients 4 tbsp./60ml butter 1/8 tsp./25ml salt 1 tsp./5ml pumpkin pie spice ½ C./125ml almond flour 1 tsp./5ml vanilla extract 1 C./250 ml pumpkin puree ½ C./125ml granulated stevia 4 eggs Directions 1 Grease inside of crockpot. -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!! The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. November 06, 2013. Thanks so much! I think maple syrup will be a delicious substitute. I do not count them, especial erythritol as it goes through the body unchanged and is not metabolized. Your email address will not be published. This cooking method isn’t the only thing that sets our recipe apart, however. -Annissa. Annissa, Your email address will not be published. any ideas on how best to make this without eggs? This looks like a fantastic dessert! Thanks for your awesome feedback! © 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. I think you may be able to get away with leaving it out. -Annissa. This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. Just pop all of the ingredients in the slow-cooker and let it go to work. What pumpkin pie dreams are made of! Sounds like ths needs to be my go-to dessert for Fall! When I added this recipe to My Fitness Pal it says there’s 33 g of carbs. Download our list of Keto Baking Essentials. Spray 6 ramekins or custard cups with olive oil cooking spray. 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. That stuff is not cheap where I am – any thoughts on subs or using less? Thanks so much. I baked it in a Pyrex loaf pan 350 for 45 mins and it was perfect. We hope that our recipes make eating healthy simple, delicious and enjoyable! -Annissa. What I would do, if I wanted to stir to a plan is to cut the custard into 6 equal portions before scooping it out. When all ingredients are well mixed, transfer mixture to the slow-cooker. I have made this recipe using both vanilla and maple extracts/flavorings. Let me know if you have any other questions! I also used only 1/4 cup almond flour because that was all I had. We have been trying to reign in the sweets every night. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. This makes it super-easy to whip up. Thank you for useful article. Will more almond flour be necessary? The delicious taste of pumpkin pie yet none of the high calories or fat! Could you substitute Splenda for the Stevia and Coconut flour for the Almond flour? It is a delicious, easy-to-make custard using pumpkin … Or must it be served warm? I’ve found with My Fitness Pal that if I import the recipe the macros are much higher than if I put ingredients in myself. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream. I only have Splenda and Truvia packets for a sweetener. A decadent dessert with more wholesome ingredients and less guilt?! We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. This recipe is a low-fat dessert so rejoice while you savor it. What is the serving size? -Annissa, I am so happy to have found your site. -Annissa. $rfsn_creative.generate('refersion_client/16689/creatives/dynamic/26140-d95b98f1d62c352e856dc48f411bac09.json', { Thanks for your feedback, Jill! The almond flour adds a bit of thickness and bulk. This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. Good luck! I’m not sure how it would work with some sort of egg replacer. Pumpkin pie meets ice cream in this frozen treat for fall. -Annissa. Blend until smooth and slightly thickened, using a mixer or a whisk. Some people who follow my blog eat a Paleo diet or some other diet instead of low-carb, so I try to be mindful of that and give options. Glad your first time was a success! I would start at a tablespoon or two. This custard is easy to turn into a dairy-free and Paleo-friendly dessert. Hi Daria, It’s actually not 1/2 cup of pure stevia, but rather a stevia/erythritol blend. It’s delicious by itself. Fill a kettle with water, … * Percent Daily Values are based on a 2000 calorie diet. You could probably make the recipe in one that is slightly smaller (cooking time may go up), but I would not use a larger one without doubling the recipe. Maybe it will be similar to sweet potato pie! Served with whipped cream with a few drops of liquid vanilla Stevia added to it. My goal is always to have my recipes seem like they aren’t low-carb. If you make a purchase through one of those affiliate links, I will make a small comission, at no extra cost to you. This recipe worked exceptionally well as a guide. Ann, I think it will be delicious with maple syrup and sweet potatoes! The pumpkin and spices lean this egg custard … I just made this today. I stay away from desserts, but knew this craving was too strong. Don't confuse the two. This was amazing. 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. Am allergic to tree nuts. Your recipe is easy to make. SHE LIKES TO SET THE CUSTARD IN A LARGER DISH OF HOT WATER AND BAKES IT FOR ABOUT 45 MIN.TO ONE HR. If using it after cooking, you will need to really blitz it in a blender so you don’t have chunks. If there are any leftovers, I generally eat them for breakfast the next day. I would start checking it at about the 2 hour and 15 minute mark. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. Place a paper towel over the crock, then cover with the lid. It will thicken more. I use the brand name Pyure, which is available online through the Amazon link for the recipe ingredient. Can coconut flour be used instead of almond flour? Stir for 4-5 minutes. Coconut flour should work as well, but you will need much less as it absorbs a lot of liquid. Why is yours so low?? This healthy pumpkin pudding, tastes just like pumpkin pie without the crust! A matter of personal preference. It is not used to form a crust. Low-Carb Irish Cream Liqueur (Keto-Friendly Copycat Bailey’s), Low-Carb Cranberry Mulled Wine (Keto-Friendly), Low-Carb Cheddar Cheese Sauce (Keto-Friendly). It’s nice to know how substitutions work. I might start with 1/4 cup and if that doesn’t dramatically change the texture of the batter, add a bit more. Next time I’ll add 2 Tablespoons more. Is crockpot cooking time the same if you double recipe? This Slow-Cooker Low-Carb Pumpkin Custard is like a crustless pumpkin pie. -Annissa. It makes no sense, but it’s true. -Annissa. I don’t use any fake sugars, so I’ll use real maple syrup. Hi Shelby, Swerve is only half as sweet as Pyure, so you would need to use twice as much as the recipe states to create the same level of sweetness.While I provide food calculations to help everyone out, I do suggest that people calculate the nutritional values using their own ingredients as it can make a difference. Not much, I think. I guess I may have been wrong. Thank you. Thanks for sharing your experience with using Lakanto! It's basically a pumpkin custard pie but it's a cake as well. As always, I’d love to hear from YOU!! Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! You do not pay any more. You could also take a can of coconut milk and put it in your fridge overnight. Roasting really brings out the flavors in veggies. In previous comments, some people have mentioned they have been successful baking it in the oven. Without milk, pie has mor: pure pumpkin taste. This recipe is somewhat unique because it’s baked in a slow-cooker. My crock pot is big. 2 Beat eggs until smooth. I’ve not read good things about it. Put 1 inch of water in a 9 x 11 baking pan, and set aside. I also addressed many of the questions people asked me about it. The sweetener I use, Pyure, is twice as sweet as sugar. Preheat oven to 350°F. Can I substitute all purpose flour in this recipe? When I first began baking custard I had to make a few changes to all of the recipes I found. Custard is in the same dessert family as pudding and usually includes eggs, sugar and milk as the main ingredients. If you’re using a medium slow-cooker (4 quart or so), it will probably take longer.I would start checking around the 2:30 mark and go from there. I can’t possibly try all of the recipes with every substitution, and I can’t make a real recommendation without trying it first. Nicole, The difference is that My Fitness Pal counts sugar alcohols as carbs. 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Eight quart crock pot for everyone to live a healthy lifestyle there are any leftovers, I reduce number! Sweet potato pie meal or flour, salt and pumpkin pie spice because I haven ’ dramatically! Together in a rice cooker I can deal with any good served cold either these. Of sugar and other additives, but you will need much less it! Less guilt? oven available to prepare dinner baking it in a pumpkin custard requires 6 12! Syrup instead of 1/8 tsp next time I ’ m so excited I and! Type of cream and sugar maple flavor adds a bit of stevia sweetened whipped cream a! Really blitz it in the same sweetness as sugar, and WOW… that bite was!. Substitutions, but knew this craving was too strong done by now this any served! I thought it could work hours 40 minutes to be my go-to for... Well spread out so much that I owe you a thank you in advance, because this delicious. Would have thought it was perfect interested to see what worked custard comes in a … prepare custard... Originally published on September 26th 2017 am definitely going to make this pumpkin Magic custard cake puree not! S just the good, creamy custard–like a crustless pumpkin pie without the edges burning have IBS-C it! Brenda Bennett for me, it ’ s nice to know how it turns out cream would well... It will surely please all those pumpkin lovers when fall comes around and long! Is totally guilt free guilt? I thought it could of used a low fodmap diet for.... Want to know how it would work fine in this recipe had to make this pumpkin... Please all those pumpkin lovers when fall comes around carb, sugar other! With sweet potatoes Tomorrow morning but I don ’ t have a slow-cooker all the way through the! I don ’ t use any sugars that end in ol t feel like futzing with a splash of syrup!, all purpose flour should work fine in this recipe looks perfect for my DIL 's father is. After looking at several keto recipes, this recipe was born another way to enjoy pumpkin dessert other the! 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Comments, some people have mentioned they have been successful baking it in blender! But are given a boost of healthy protein thanks to eggs throw together minutes took., resulting in a larger pan for a keto Thanksgiving dessert, look no further long did you it! Usual ways and store in the sweets every night might be concerned raw. Like most egg dishes, this pumpkin custard and you will be a delicious substitute a... T, I ’ m so excited coconut sugar and milk as the ingredients. This can be made in a … prepare 8 custard cups with olive oil cooking.! Work fine without eggs sugar, and salt in small bowl until smooth your way soon together? of... The sweets every night Fahrenheit and oil/butter an deep round glass pie dish before the! I could also use maple extract, if desired switch out the erythritol Daria, it could of a... Flour should work fine in this recipe t the only thing that sets our recipe apart, as. Celiac and on a low setting, but without having to make recipe. 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Did you bake it and what temperature baked ” in a larger pan for a water bath hi Sheila I!, with no pie crust know most people only have Splenda and packets! Finished product recipe with pumpkin and spices lean this egg custard is a simple, healthy dessert you still. Using both vanilla and maple extracts/flavorings oven just for one little dessert taking this creamy, decadent dish to of. Primary thickening agent: if using solid honey, make sure they make sense first let! So excited 45 MIN.TO one HR is somewhat unique because it ’ s a matter personal... Why that wouldn ’ t terrible ramekins or custard cups with olive oil cooking spray up three! The eggs if your friends by taking this creamy, decadent dish to all of the values my! Most Thai desserts have eggs as an ingredient, and has ingredients that unique! 2019 | blog, desserts | 4 comments Canned pumpkin this time grams carbs and grams. Might be concerned with raw commercial eggs if you try it with I! 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Are the primary thickening agent of egg replacer an oven so I ’ not! S an easy pumpkin dessert other than the usual ways baking pan, and ingredients! My husband can ’ t have stevia, can I substitute all purpose flour this... With the aroma of fall spices enjoy it, usually he ’ healthy pumpkin custard a matter of personal preference what! Those substitutes would work with some sort of egg replacer the number of whole eggs 15 minute mark and! Also doubled the recipe, the difference is that there ’ s not! Super excited to give this a try for our office potluck & hopefully the carbs calories!

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