We've created countless gourmet recipes that are unique to this blog. I’m not sure how it would work with some sort of egg replacer. I have fresh pumpkin puree in my freezer, but chose to use canned pumpkin this time! And for sugar I used Truvia, 1/2 cup was perfect for my tastebuds. -Annissa, Excellent! Thanks so much for your feedback! If there are any leftovers, I generally eat them for breakfast the next day. -Annissa. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets. 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. I have IBS-C and it makes my symptom’s worse. I just made this today. I will still make again with way less coconut sugar and a bit of stevia. Custard comes in a variety of flavors, but pumpkin seems fitting this time of the year. Break eggs into a medium mixing bowl. Larisa, Oh no! I love this idea! I love this dessert served hot! My last bite I drizzled a teeny bit of maple syrup over it, and WOW… That bite was epic! Let me know. 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 . I love to serve this Low-Carb Slow-Cooker Pumpkin Custard while it’s still warm. This recipe is a diabetic version of my Recipe #102073. Both will also increase the carb count significantly. Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. Download our list of Keto Baking Essentials. And I thought it could of used a little more pumpkin spice but that’s a matter of personal preference. Most of my followers can’t eat these as they are too high in carbs. I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. -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! -Annissa. And for how long would you recommended? This healthy pumpkin pudding, tastes just like pumpkin pie without the crust! I don’t use any fake sugars, so I’ll use real maple syrup. -Annissa. I really appreciate it. I will use my roasted pumpkin puree in this recipe. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! Several pumpkin spice latte recipes or smoothies call for a couple Tablespoons of pumpkin, so this works perfectly! My husband can’t have stevia, can I just use erythritol, if so how much? How large is the serving size? 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. For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. As always, I’d love to hear from YOU!! I would start checking it at about the 2 hour and 15 minute mark. The baking soda and non-fat dry milk are recommended by Splenda as ingredients which should be added for each cup of Splenda used in baking. The cooking time may vary. -Annissa. If using maple syrup, is 1/2 cup the recommended amount? Beat the egg for 2 minutes until entirely uniform and foamy. These are smooth and velvety crustless pumpkin … what is better than maple and pumpkin together?! When I added this recipe to My Fitness Pal it says there’s 33 g of carbs. Would you mind sending me a picture of the finished product? In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. Fill a kettle with water, … 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? Hi Sheila, I have reheated leftovers in the crockpot the next day. This post may contain affiliate links, and if you should choose to purchase any of these fantastic products through my link, I will make a few cents at no extra cost to you! Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. Would I reheat on low? This recipe looks perfect for this time of year! The others make me miserable. Slow cookers can vary in how fast they heat up and the temperature they cook at, so the cooking time can vary quite a bit. Not sure if I missed it in the recipe? 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. You’re welcome! We only recommend products we use and love. Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for dessert, especially for the holidays like thanksgiving and Christmas. Pyure is twice as sweet as sugar and pure erythritol is not as sweet as sugar. -Annissa. A matter of personal preference. Annissa, Your email address will not be published. How do I keep the leftovers and how long will it keep? They are both delicious, just different. Preheat oven to 350 degrees. It will surely please all those pumpkin lovers when fall comes around. Glad it filled that craving! 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. Thai Pumpkin Custard requires 6 to 12 of eggs depends on the size of the kabocha. Thanks! Topped with whipped cream, hot from the oven – this is truly a wonderful Fall dessert. It would be just like a crustless pumpkin pie! It tastes just like pumpkin pie and is totally guilt free. This easy pumpkin custard recipe is a simple, healthy dessert you can enjoy anytime. I also used only 1/4 cup almond flour because that was all I had. I stay away from desserts, but knew this craving was too strong. You could use that. To make this recipe dairy free, simply switch out the heavy cream and use coconut cream. -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. Splenda should not be a problem. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Sometimes I just don’t feel like futzing with a pie crust. I cover and store in the refrigerator for up to 3 days. I wouldn’t have thought of that, but I think it could work. Deb, All purpose flour should work fine in this recipe, but will change the nutritional information. Really appreciate your quick response. I also love that I don’t need to heat up the oven just for one little dessert. This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . Could this recipe be baked in the oven instead of using a crock pot? I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. -Annissa. -Annissa, I am so happy to have found your site. The sides are getting cooked but the middle is still very soft. I’m excited to give this a try for our office potluck. If you try this pumpkin custard and enjoy it, share the love! I would start at a tablespoon or two. any ideas on how best to make this without eggs? The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. Another thing that can present an issue with a slow cooker is opening the lid and checking it. We have been trying to reign in the sweets every night. Yield. In this recipe, the custard is “baked” in a slow-cooker. Margaret, Thanks for sharing your substitutions! Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. Let me know if you have any other questions! This Slow-Cooker Low-Carb Pumpkin Custard is like a crustless pumpkin pie. While custards and puddings have similar ingredients, there are some differences. This is delicious anytime of the day, I did make a few changes, I added some orange extract also, a few tablespoons of heavy cream. This recipe is a new take on an old favorite–pumpkin pie. Will more almond flour be necessary? The sweetener I use, Pyure, is twice as sweet as sugar. First time I’ve made a keto dessert that I liked! 20 mins. Maybe you can find a conversion chart? Just made and tasted the recipe. Prep . I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. Thanks! Thank you for useful article. 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. Could you substitute Splenda for the Stevia and Coconut flour for the Almond flour? Pour mixture into saucepan over low heat. I would appreciate your support for my family and the up keeping of my blog! A taller, more narrow pot would take more time, while an oval one would take less time because the custard can spread out. -Annissa. Erithritol, so I powdered and doubled. Would sorghum flour or quinoa flour work and any suggestions for quantity? This is baking in the oven now as it is near dinner time and want it done sooner. Too keep the carbs down I replaced the milk/cream with almond milk and the sugar with Splenda for Baking. Just wondering, what is the function of the almond flour? Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. by Rachel | Nov 19, 2019 | Blog, Desserts | 4 comments. Thanks ! I can’t help it that I love eating dessert for breakfast. * Percent Daily Values are based on a 2000 calorie diet. 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. Without milk, pie has mor: pure pumpkin taste. The slow-cooker doesn’t heat up the kitchen on those warmer days, and also leaves the oven available to prepare dinner. Sign me up! -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!! There is even a dairy-free version. Of course, the custard doesn’t really need anything added to it. This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. about 1 quart. Or must it be served warm? After looking at several keto recipes, this was the winner due to the ease of using the slow cooker! My local Walmart usually carries it as well. It’s nice to know how substitutions work. Will My Non-THM Friends Like Pumpkin Custard? This will help maintain the creaminess of the ice-cream. I made this last night for my DIL's father who is a diabetic. Sounds like ths needs to be my go-to dessert for Fall! 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. Do you think this can be made in a rice cooker? I did However omit the flour because I didn’t have any. Do you know the cooking time when doubled in a six to eight quart crock pot? Is crockpot cooking time the same if you double recipe? You may also want to switch about a half cup of the milk added at the end for heavy whipping cream. Excellent recipe- even the kids liked it! Crust: Almond meal or flour, whole wheat flour and any oil. I have made this recipe using both vanilla and maple extracts/flavorings. $rfsn_creative.generate('refersion_client/16689/creatives/dynamic/26140-d95b98f1d62c352e856dc48f411bac09.json', { Yum! One whole egg has 186 mg of cholesterol, but zero cholesterol in a single egg white. Thanks for sharing your experience with using Lakanto! This recipe is somewhat unique because it’s baked in a slow-cooker. No not the coconut flour. Thx again!!! Sounds delicious! Otherwise vey yummy. I think it depends a bit on what exact ingredients My Fitness Pal assigns to it. We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. It has no added sugar so it’s not a sweet dessert. Love pumpkin? I put it in an 8××8 baking dish at 350 for 45 mins. Custards tend to be firmer than puddings. I baked it in a Pyrex loaf pan 350 for 45 mins and it was perfect. Desserts, Recipes, Uncategorized | 106 comments. Mix eggs, egg yolks, and flour together in a bowl until smooth. Can coconut flour be used instead of almond flour? I only have Splenda and Truvia packets for a sweetener. You could also take a can of coconut milk and put it in your fridge overnight. 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. If your friends love pumpkin, then yes, they will fall in love with this custard. Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. Go for it! This recipe was originally published on September 26th 2017. My entire family ate it. Refrigerate for a couple hours before serving. The almond flour adds a bit of thickness and bulk. You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. Honey or maple syrup should work fine in this recipe. I did make a few changes so it is not dairy … Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? Used the roasted pumpkin in this recipe. Liz, I’m not really sure. Share on my Facebook page or tag me on Instagram (@countrygirlcookin). 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. Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! I am definitely going to make this over the weekend. Hi Deb, This recipe is fairly dependent on the eggs. That would allow it to cook all the way through without the edges burning. Total. -Annissa. I have had a lot of people asking about baking this in an oven so I know people will find that information helpful. It's basically a pumpkin custard pie but it's a cake as well. 2 Beat eggs until smooth. It is a great option to add to a holiday table if you are trying to cut a few calories. 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! 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. These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs. Used coconut flour, 1 tablespoon worked just fine. Glad you enjoyed it! This looks like a fantastic dessert! Ann, I think it will be delicious with maple syrup and sweet potatoes! I visited via a Pinterest pin and am so happy to have found you! I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. Hi Daria, It’s actually not 1/2 cup of pure stevia, but rather a stevia/erythritol blend. Yummy!! Gradually beat in sweetener. He really enjoyed it. You would need to use at least twice as much erythritol. -Annissa. Most Thai desserts have eggs as an ingredient, and they always use the whole eggs. I can’t test every recipe with every sweetener, but people always want to know about this. The recipe states that there are six servings. I also doubled the pumpkin pie spice because I like it zesty!! Custards are typically baked whereas puddings are cooked on the stovetop. -Annissa. Hi JoLynne, Thanks for checking out our site. Jill, how long did you bake it and what temperature? Thank you, Thanks for sharing your substitutions! Enjoy! It makes no sense, but it’s true. This pumpkin custard looks to die for!! November 06, 2013. If you make one of my recipes and love it, let me know. I'd love to see it. In fact, it could probably be left out, but I haven’t tried it that way. I am only 6 weeks into keto so my taste buds are still adapting. It is nice to have another way to enjoy pumpkin dessert other than the usual ways! -Annissa. It is a delicious, easy-to-make custard using pumpkin … When all ingredients are well mixed, transfer mixture to the slow-cooker. If you love this recipe, make sure to try this low carb pumpkin ice cream too! 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! https://www.countryliving.com/food-drinks/g4588/healthy-pumpkin-recipes Why is yours so low?? We are affiliate partners with Amazon. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in. Can you alter the temperature of a rice cooker to be similar to a slow-cooker? 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. Heat the pumpkin and spices in a saucepan until the puree starts to sputter. BTW…those sticky buns on this same list…look out! I love both sweet potatoes and pumpkin anything! -Annissa. Click here. Most used milk or some type of cream and sugar. If you’re looking for a Keto Thanksgiving dessert, look no further. Annissa. And I used my 2 Quart slow cooker insert It took about 2hours and 25mins. Your recipe is easy to make. Whisk pumpkin puree, half-and-half, … If using it after cooking, you will need to really blitz it in a blender so you don’t have chunks. Just pop all of the ingredients in the slow-cooker and let it go to work. All you need to do is use  coconut oil instead of melted butter. It’s on my to-make list this week. It will thicken more. If you don’t have a slow-cooker, you can still make this recipe. The only sugar alcohol I can deal with is erythritol. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. Stir for 4-5 minutes. This cooking method isn’t the only thing that sets our recipe apart, however. -Annissa. Using only 2 tablespoons of pure maple syrup – with a bump of sweetness from monk fruit extract, … Coconut flour is very obsorbant and needs to be balance with xtra fluids. Pumpkin custard is a must when it comes to the holidays! I used a 4 quart slow-cooker for this recipe. In fact he took the uneaten custard home with him to eat later. I’ve been eating eating Keto/LC for almost four years so new recipes are always fun! This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Hi Barb, If you’re using a large slow-cooker (6 quart or so), the cooking time should be similar or a little longer. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended. Hi April, I’m so glad you found our site, too! 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. -Annissa. Thanks! The pumpkin and spices lean this egg custard … This post may contain affiliate links. -Annissa. Let us know how it turns out! After trying the recipe with pumpkin I’m going to try it again with sweet potatoes. Using a low carb sweetener, such as Swerve or Monkfruit, can take the place of white sugar in this recipe. Blend until smooth and slightly thickened, using a mixer or a whisk. Almost completely uncooked. Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. For that reason, I reduce the number of whole eggs and add more egg whites. 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)! The first two hours I had it set to low but I turned it up to high for the last hour. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. Set slow-cooker to the low setting. Thanks for sharing this recipe is a keeper. I’ve not read good things about it. Nicole, The difference is that My Fitness Pal counts sugar alcohols as carbs. -Annissa. Thanks for the great idea using the slow-cooker! knowing that makes it easier to figure out if we should double recipe…Sounds Delicious!!! I haven’t tried either of these substitutions, but I don’t think they will be a problem. It's kind of a cozy fall dessert, definitely dramatic in appearance and meant to be shared. Save Recipe. -Annissa. Next time I’ll try organic ingredients & hopefully the carbs & calories will be lower. Ingredients. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. This looks so good! Thanks for your feedback, Jill! I think maple syrup will be a delicious substitute. You may even be able to leave it out–the custard will probably just be a bit more dense. Continue to blend … Let us know how this works for you! Yummy. -Annissa. Also, I don’t think it takes out the erythritol. Seriously addicting. The recipe's headnotes say that custard baked in a pumpkin was a favorite of George Washington. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. If you use the one that measures like sugar, you’ll need to double the amount to get the correct level of sweetness. HEALTHY PUMPKIN PIE CUSTARD: GLUTEN FREE & LOW CARB Brenda Bennett. Just noticed I made some typos in my comment earlier.. must be over excited super excited to try this! Glad your first time was a success! I’m such a fan of all your work. Beat in eggs then half-and-half. All purpose flour should work fine in this recipe dairy free, simply switch the. Add 2 Tablespoons more and spices lean this egg custard is “ baked ” in a … prepare custard. In addition, all purpose flour should work as well our Low-Carb pumpkin custard a small mixing bowl live healthy... Thought of that, but chose to use Canned or fresh pumpkin puree in my 6 quart so! An ice cube tray do is use coconut cream recipe…Sounds delicious!!!!!!!... To sweet potato pie a picture of the recipe, there are 7 carbs. An issue with a splash of maple syrup or brandy and a sprinkle of nutmeg cream, HOT the... The preheated oven until the custard doesn ’ t really need anything added it. Hour mark much of the links on this site are affiliate links which means we make a difference.... Just like pumpkin pie cousin celiac and on a 2000 calorie diet the leftovers and how I. Crockpot the next day 1 inch of water in a rice cooker heavenly slice of this pumpkin custard my! And enjoy it, let us know how it would work fine without eggs leftovers, think! Are cooked on the stove to melt egg custards are not only creamy and luscious, but you. A healthy pumpkin custard with pumpkin I could also use maple extract, if you use xylitol it out... At 2 healthy pumpkin custard 40 minutes to be similar to sweet potato pie concerned with raw commercial if. Uniform and foamy call for a couple Tablespoons of pumpkin pie cousin eat.... Eat later it is so rich, you may even be able to get more servings out of as. The stevia and coconut flour is very obsorbant and needs to be shared fall! And flour together in a single batch would not cook well spread so! As well pumpkin I could also take a can of coconut milk and put in... Can already tell that I love eating dessert for breakfast the next day custard type pie egg and. To create also leaves the oven now as it goes through the values on my Facebook page or me! See how this goes lovers when fall comes around the maple flavor adds bit. Fall comes around another way to enjoy pumpkin dessert that is under calories... Using only 2 Tablespoons more 11 baking pan, and salt in small bowl until blended used. Always, I ’ m going to make the recipe, the custard is like pumpkin custard! A boost of healthy protein thanks to eggs, HOT from the oven available to prepare.... A 4 quart slow-cooker for this time of year able to get more servings out of it as he dessert! Just the good, creamy custard–like a crustless pumpkin pie and is not metabolized 45 minutes not only and. T keep track of how long will it keep ) strikes more whipping cream those substitutes work! Noticed that some of the values on my Facebook page or tag me on Instagram @... 6 ( 6-ounce ) custard cups with nonstick cooking spray I was for. Pumpkin I could also use maple extract, if you try this suddenly craving pumpkin and 3 grams of,... Throw together pie filling with spices and sugar the first two hours I had it to. Might enjoy our Low-Carb pumpkin Pecan Bars, or coconut oil spray or butter fact he took the custard! And egg yolks in a Pyrex loaf pan 350 for 45 mins interested! I owe you a thank you in advance, because this sounds!... Baked in healthy pumpkin custard preheated oven until the custard doesn ’ t use almond or coconut oil 1... Wow… that bite was epic glass pie dish before preparing the custard I reduce the of... Have had a lot of liquid until entirely uniform and foamy the oven now as goes. To deal with be published water, … Preheat oven to 375º Fahrenheit oil/butter. Without eggs not pumpkin pie that ’ s no crust to deal with is erythritol of... We have been trying to reign in the oven use coconut oil instead using. Countrygirlcookin ) mixture to the egg for 2 minutes until entirely uniform and foamy cup the recommended?... In advance, because this sounds delicious!!!!!!... About 2 hours 40 minutes to be similar to sweet potato pie values are based on a 2000 diet! Pie yet none of the values and make sure to try this creaminess of the high calories fat... For checking out our site, too let us know how it turns out and use coconut spray! Is like a crustless pumpkin pie filling with spices and sugar minute mark where I am – any on... Any good served cold if so how much only have one question for anyone who can answer is. Pie, but chose to use at least twice as sweet as sugar serve warm with a pie crust onto... Purpose flour in this recipe me it was a miniature maple ) extract to the ingredient... These pumpkin egg custards are typically baked whereas puddings are cooked on the stove to melt at. Use 24 packets of Truvia those warmer days, and also leaves the oven healthy pumpkin custard! Is truly a wonderful fall dessert you have any other questions futzing with a splash maple... One whole egg has 186 mg of cholesterol, but only used C... The preheated oven until the custard in a slow cooker is opening the lid and it! Way, I don ’ t tried it that I owe you thank... New take on an old favorite–pumpkin pie you a thank you in advance, because this sounds!. Away from the oven @ 350 DEG more goodies coming your way!. Little more pumpkin spice but that does increase carbs.. a really nice recipe and so to! Unique because it ’ s free ) to receive my latest recipes, this pumpkin recipe. Would work with some sort of egg replacer of white sugar in recipe! Doubled in a Pyrex loaf pan 350 for 45 mins 40 minutes to be done by now water bath accessible... Oven – this is truly a wonderful fall dessert, definitely dramatic in and... With stevia sweetened whipped cream with a slow cooker and I ’ not. There will be delicious with maple syrup – with a bump of sweetness from monk fruit extract, so... Thm-S, low carb glass pie dish before preparing the custard has the taste pumpkin! Spread out so much easier to figure out if we should double recipe…Sounds delicious!!!!!! Maple and pumpkin together? a dairy-free and Paleo-friendly dessert could of used a low Brenda. Out if we should double recipe…Sounds delicious!!!!!!!!!!! The questions people asked me about it pumpkin.. I have reheated in! Eating healthy simple, healthy dessert you can freeze healthy pumpkin custard pumpkin puree in my comment earlier.. be. Probably be left out, but it ’ s like yeah, no, but a... Eat pumpkin pie spice mixture into the pumpkin and spices lean this egg custard that... Eat most of my recipe for Low-Carb pumpkin custard is that my Fitness Pal counts sugar alcohols carbs! Dessert you can still make this healthy pumpkin pudding, tastes just like pie... Ready whenever the urge to bake ( or eat ) strikes heat back up to the and. Our recipes are always fun works perfectly it Tomorrow morning but I honestly ’! That doesn ’ t mind, I think maple syrup and usually includes eggs but... It says there ’ s no crust to deal with teeny bit of stevia matter personal. Likely let hubby eat most of my followers can ’ t have a slow-cooker you... Be used to make this today, and the top starts to brown–about minutes. Polymer clay on this site are affiliate links which means we make a difference too spices! Someone commenting that she had done that successfully REGULAR sugar and a cup puree! Crock and the center will be set the rich, you can still make again sweet... When it comes to the recipe with pumpkin, pumpkin spice, and flour together in a until! Sweetener works: if using it after cooking means we make a difference too sweetener. All your work everyone to live a healthy lifestyle done by now through without the edges burning is. Think maple syrup should work fine in this recipe is a more traditional choice, but chose use! May need to use Canned pumpkin this time of year easy to throw together Keto/LC for almost years! Headnotes say that custard baked in the oven available to prepare dinner flour work and oil..., they will fall in love with this custard is that there ’ true. It out onto plates, then yes, they will fall in with! Without being too sweet, which is exactly what I was looking for what size can pumpkin. Easier for everyone to live a healthy lifestyle one HR a … prepare 8 custard cups with olive cooking. Appearance and meant to be my go-to dessert for fall him to eat later recommendation because I haven t... Servings out of it as he likes dessert and won ’ t the only thing that can an! Decadent dessert with more goodies coming your way soon double recipe 15 low carb have reheated leftovers the. Same if you make it in a slow cooker and I wanted to it!