You can serve them slightly warm, at room temperature or cold. These custards look fabulous, I can’t believe they are low-carb! So today, I’m bringing you a brand new recipe for keto pumpkin pie custard cups. If I were to make this for say 8-10 people, how do you recommend cooking in one dish? I did make a few changes so it is not dairy free as the yummy apple custard recipe, but it can be! Ingredients 1 (15 ounce) can pumpkin puree ½ (14 ounce) can coconut cream ½ cup brown sugar ⅓ cup almond milk 2 eggs 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice I prefer the taste of it when it was raw. Yay, That just made my day!! I use liquid stevia which is boiled down from the leaves itself. Gluten Free. If heavy cream works best and you can’t do dairy would coconut cream work? Bake for 45-50 minutes or until a knife in center comes out clean. Thanks so much for sharing all your amazing recipes!!! This recipe is somewhat unique because it’s baked in … I was happy to discover your recipe, since I was looking for something healthy and pumpkiny for breakfasts. This pumpkin custard dessert is a really simple recipe that takes just 10 minutes to put together — the longest part is cooling the mixture until it sets. My Pumpkin Cheesecake Mousse went viral within days and I’m so grateful! I made this with almond milk, used about 3/4 teaspoon liquid stevia, and added a little over a tablespoon of maple syrup to give it extra flavor. So glad I found you through a FB friend in our diabetic group. I tried this and it worked great! http://greatist.com/health/awesome-weird-healthy-recipes-canned-pumpkin. I don’t stock liquid stevia, and used about 1/3 cup of maple syrup instead, which made it nicely sweet. I’d start with just 1/2 cup and taste it before you mix in eggs. Learn how your comment data is processed. Thanks! We just sprinkled some over it then added whipped cream. Do you sub the heavy cream for Almond milk? and can I just use equal? I’d be afraid to try it for fear of wasting the ingredients and having to throw it out. I probably will add in some Swerve w/the pumpkin Stevia. But of course you can use whatever sweetener you prefer really. In a bowl, whisk together the eggs … Your email address will not be published. Am making this recipe for the third time now. A healthier version of Pumpkin Pie Custard. thank you :+). Naturally Sweetened Sugar-Free, Keto, Low Carb Recipes for the whole family. Add in … This Pumpkin Pie Custard tastes just like your traditional filling, but because it’s made with Greek yogurt, almond milk, and a hint of agave, it’s literally guilt-free. Rockin my 40's. The flavor was good, but it was REALLY dry, more cake-like. I will be adding this to her healthy dessert list this winter. I thought about making it richer by adding some other ingredients but my […], […] Right now, I am planning on making Turkey Roasted Brussel Sprouts Quinoa and cranberry stuffing Green Bean Bake (gluten free mushroom soup ) it’s a classic and I couldn’t say no. Definetly going to try this!! Combine pumpkin and all spices in one bowl. Brenda- These are the best pumpkin treats I’ve ever had. Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. This recipe looks yummy, but I’m on a dietary change at the moment where i am not drinking milk. So quick to judge. Spray 6 ramekins or custard cups with olive oil cooking spray. This site uses Akismet to reduce spam. Might have to bump up my sweetness somehow a bit, but we shall see! I love the fact this recipe lets me skip the crust altogether. It wasn’t sweet enough for my husband or myself. Allow to cool on a wire rack and store in the refrigerator. 2/3 cup shortening 4. I just made this with my 4 year old. Baked it tastes way too eggy! 1. I’ve saved your site and I’m including your RSS Now I’m about 5 minutes from Whole Foods. feeds to my Google account. __________________ Linda My new motto: THERE IS […], […] milk, AND I add in about 2-3 tablespoons of raw honey along w/ the stevia for extra sweetness. Dress it with whipped coconut cream, a dollop of yogurt, a crumble of nuts, or just have it solo. NM, I found my answer in previous comments! It’s just the good, creamy custard–like a crustless pumpkin pie. TKS, Thanks so much for this recipe – -it is AMAZING! Combine remaining ingredients in a bowl and mix well. I add some coconut (the low-carb folks love coconut) and some dark chocolate chips – to just about anything except vegetables! It's basically a pumpkin custard pie but it's a cake as well. Looks yummy and with Stevia. I had to add some honey to the top of it to get the sweetness that I wanted. I will make a huge mess trying to transport 10 ramekins . I found the organic sweetener I used in your recipe measurement for same just did not provide enough sweetness,so I added two packets of Sweet N Low. You could try it but may need more liquid so it doesn’t dry out because of the protein powder. Silly but fun. Also added more spices. […], […] recipe filling is my Healthier Pumpkin Pie Custard recipe, plan and simple. I used regular Truvia. I’ve done it, check this recipe: Healthier Pumpkin Pie Low Calorie & Low Sugar! I’m super excited to make these! Step 3 Combine pumpkin and all spices in one bowl. For a dairy free pumpkin pie custard, use full-fat coconut milk in place of the half-and-half. Question… if you’ve already added heavy whipping cream in the recipe, why on earth would you use “Dairy Free Whipped Topping” which has as it’s second ingredient (after water), “partially hydrogenated vegetable oil”? I’ve been wanting to make Pumpkin Crepes, which are plain crepes but with a pumpkin custard filling. Fill the baking dish with hot water up to the same level as the custard in the ramekins and place in the oven to cook for about 40 minutes, until the edges are set. Second time I added two heaping teaspoons…. Or do you have anyother option? A humble little dessert that’s pretty much impossible not to love. 29-dec-2019 - Deze pin is ontdekt door Daniella McClure. Sounds like it was overcooked. Simple and so delicious, even if you’re not a pumpkin lover! In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Have you seen the recipe I made using this custard in a pie crust? Well, sent my hubby (baker) the recipe and hoping he’ll make ’em! Did anyone else think the recipe was sweet enough? I tried this and the pumpkin pie recipe. So yes as I would love to use honey but my body can not have it. Knife does not come out clean when tested for doneness. You could certainly use honey or maple syrup. He is going to add some swerve to the top and eat it W/whipped cream, […] Pie This simple pumpkin pie custard is perfect for filling that common autumn craving for pumpkin pie. Don't tell and they won't ever suspect that it is dairy free. I would challenge you to make it with no milk of any kind (including any sort of dairy or cream), no weird ingredients like stevia, or eggs. 6 large eggs, room temperature 2. It had the perfect amount of sweetness that we enjoy . “Vanilla Liquid Stevia” is the only thing foreign to me, but I shall find it! Weird! It sounds delicious and I also am going to try it but with only one tsp. Of course even if you decide to eat two,  (because they are so good!) Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! Actually kinda boring flavor-wise. I don’t have the liquid sweetner but I do have dry Stevia. Be sure to stir the coconut milk well before using. I used swerve (1/2 cup) as I noticed you said in a comment you approve and these taste just like my grandma’s pumpkin pie but much healthier. LOW CARB YUM. Bake at 350°F for 30-40 minutes or until set. Do you think a cup cake pan would work? It was great! This irresistible creamy, baked sweetened mixture of eggs, milk and pumpkin is one of a kind! […], Your email address will not be published. Can you use flax egg instead? Preheat oven to 325 F. Heat the almond milk and honey in a saucepan; gently bring to a simmer. Hi…I made this with a mixture of about 3/4 coconut milk and 1/4 ratio…so it was gluten free, sugar free and dairy free and it was fabulous!!!! I put it into 5 custard cups, not 6 and it was just the right amount. Stevia is needed or another sweetener of choice. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water. Brenda, But it’ll be worth the wait, I promise! I put it in a small pie tin and it made 8 good size pieces. I made this last night bc I’ve been craving pumpkin pie and wanted to do a trial before thanksgiving. I topped one with low carb marshmallows and the other plain. My son said, ” I usually don’t like pumpkin, but I love this”. Combine pumpkin, sweetener, cinnamon, ginger, and cloves in large bowl. . I do need direction on how to make this in the micro in a glass pie pan since the oven is shut off & don’t have ramakins. Yummy! So did you substitute anything, perhaps the sweeteners you used? On my Facebook page a reader commented they cooked it in a regular glass pie dish like a regular pumpkin pie and another reader said she sprayed a cupcake tin and made 12, both were happy with the results. I am so excited to see the end result!!! And many almond milks deliver as much (or more) calcium and vitamin D as dairy milk. 1/2 teaspoon each ground cloves, nutmeg and ginger 7. Pumpkin pie is a Thanksgiving and Christmas staple. I use 6 melted packets of stevia in the raw and almond/coconut milk instead of moo milk. Just replace the milk I used with almond milk. You could easily replace the almond milk with your favorite type of milk and the Splenda with your favorite type of sugar replacement. Pumpkin Pie custard […], […] adjust it to what you have…. 1 can (29 ounces) solid-pack pumpkin 3. I want to try!!!! Thank you for this recipe! I did use honey instead of stevia, but definitely a keeper. Soooooo good. Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox! I tried this with golden raisins thrown in. Looks like this recipe has been updated to use Vanilla liquid Stevia, but I’ll bet you could use whatever sweetener you prefer. There was NO hint of sweetness! The delicious taste of pumpkin pie yet none of the high calories or fat! Used agave as the sweetner. You can really use any sweetener you prefer. Mine was perfect like pumpkin pie– I made mine in a pie pan instead of ramekins…. I bake for about an hour. You could easily replace the almond milk with your favorite type of milk and the Splenda with your favorite type of sugar replacement. And, because you're saving calories by abstaining from the crust, feel no remorse when you make that dollop of coconut milk whipped cream a little larger than the photos. Combine pumpkin, sweetener, cinnamon, ginger, and cloves in large bowl. SWEET! ALL RIGHTS RESERVED. Giving up dairy and sugar doesn’t mean you can’t enjoy fall treats. We will still be in my homestate of Rhode Island, but the scenery from city to country will be remarkable! How long did you cook it for in a pie dish? Oh nevermind haha 6 servings I get it. Interested in making this into A Healthier Pumpkin Pie? Perhaps you did not read/see the link above for the recipe for the whipped cream:https://www.sugarfreemom.com/recipes/dairy-free-sugar-free-whipped-cream/. Thanks for the recipe! Prepare a deep baking dish with 6 ramekins or other oven-proof bowls, and add enough water to … In lieu of pumpkin pie spice, used a heaping teaspoon of ginger and cinnamon and a small amount of cloves and nutmeg, so mine were very spicy. this looks amazing. Combine pumpkin and all spices in one bowl. – Healthiest Regards, Pumpkin Vanilla Millet Porridge: Dairy & Gluten Free | SugarFreeMom.com, Healthier Pumpkin Pie: Low Calorie & Low Sugar | SugarFreeMom.com, 45 Healthy Christmas Menu Recipes | SugarFreeMom.com, Operation 100 Day Clean Up! I think we will give this recipe a try to use up some of what we still have. Pumpkin custard, pumpkin pudding, whatever you want to call it, … The pumpkin custards are perfect post workout snacks and I think the egg tart will be to! There are no recipes on the net so i figured i’d ask the sugar-free specialist, you. Whisk the egg mixture into the pumpkin mixture … Healthy Pumpkin Pie Custard: Gluten Free & Low Carb I thought the texture was good, but it wasn't sweet. I have kept this in the fridge to satisfy my sweet tooth for a week at times and it is still yummy . Was totally delicious, and WILL MAKE AGAIN! . Missing the crust? The only problem I have w/ this […], […] a perfect way to enjoy a luscious and creamy, but light dessert anytime. I am assuming egg whites…. About to make some more using honey instead of stevia to see if it helps. 1 teaspoon salt 6. Check out this healthy pumpkin flavored custard that’s also low carb and keto. This looks delicious and I’m so glad it’s a low carb recipe! Next time going to add a bit more spice/cinnamon. I don’t use Truvia because I feel it has an aftertaste so I am not sure how much you should use for your preference, sorry. You’re very welcome, glad you can use the recipes for her. This version is vegan & made with almond milk. This with a handfull of almons fills you up!! My husband and I grew a bit to many different kinds of pumpkins and squash this year and we are tired of pumpkin pie. Writer. I didn’t have the liquid Stevia mentioned, but put 3 rounded tsp or erythritol. Seriously addicting. Thanks. Thanks so much for the inspiration and recipe, xo – Michelle Bring to a boil and cook for 1 minute, stirring constantly. First time I used the one teaspoon as called for in liquid form. And while this recipe is made with Almond Milk the flavor of this delicious creamy custard will take you back to the Old-Fashioned pumpkin pie that came from Grandma's oven. and after looking at it, think I may try it too! It’s also gluten free, dairy, … I think 40 minutes was too long. Put in one square pan, it took about an hour total to entirely cook. This dessert made me a rock star on Thanksgiving. And you could easily substitute unsweetened almond milk or coconut milk for the regular milk in the recipe to get a little more mileage in the carb count or go dairy-free. Could I substitute 1-2 of the whole eggs with egg whites?? How did you calculate nutritional info? tripled. How long did she bake it for? There was VERY little leftover. I tried this. Looks Delicious!!! I’m excited to find this recipe. This looks amazing! all the spice on one. This Amish Country Pumpkin Custard is the perfect pie for the holidays! I’m on Atkins and these were so tasty I could eat 2 and still be on track!! Bake for 45 minutes . I’m so impressed I can’t even explain it. No you have to calculate the nutrition info yourself. Mini Pumpkin Pies without a crust are a creamy, perfectly spiced way to enjoy the best part of the pie. so yes whole eggs sorry! The recipe for Slow-Cooker Low-Carb Pumpkin Custard . *. I will see if it tastes better after it has been in the fridge. I really don’t like stevia and I have unpleasant reactions to artificial sweeteners. Let the custards cool before serving. Wife. Please comment. grated nutmeg, almond milk, eggs, malt syrup, ground cinnamon and 4 more Marbled Chocolate Pumpkin Baked Custard Cuisinicity unsweetened almond milk, sugar, pumpkin, large eggs, … Well, maybe a slight exaggeration. Everything else the same ratio i.e. Low Carb. Thx sooooo much I used almond milk and they were great! The addition of pumpkin firms the custard up and gives it a texture that reminds me of pumpkin pie. From all the ads in the paper and seeing so many pumpkin pies pictured therein I had been about to go binge buy some crappy store bought ones to sate the craving, like some spineless little bimbo being compelled by a vampire: “you must eat yummy piessssss….” But I managed to snap out of it and halted that train of thought, then searched on “low sugar pumpkin custard” which took me to this site. I have found adding an extra egg per batch, (10 when doubled,) makes for a richer texture, but am using home made pumpkin puree from field pumpkins so that may be a bit more watery than from sugar pumpkins or canned from store. Filed Under: Desserts, Gluten Free, Grain Free, Holiday Recipes, Keto, Low Carb, Nut Free, Snacks, Sugar Free Tagged With: clean eating pumpkin, crustless pumpkin pie, gluten free pumpkin filling, healthy pumpkin pie, low carb custard, stevia, sugar free pumpkin pie pudding. For a dairy free pumpkin pie custard, use full-fat coconut milk in place of the half-and-half. Huge hit that I will make again and again. The nearest store is about 20 minutes away. . This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Beat them together until combined. Thank you so much for all your efforts, I wish I had found this sooner. « Where does food come from? Any advice for using a natural sweetener like honey or maple syrup? The delicious taste of pumpkin pie yet none of the high calories or fat! I weigh out everything I eat and need to know so I can journal it with my daily caloric intake. Aug 13, 2013 - A creamy lemon scented vanilla custard with a burnt crunchy sugar topping. We used powdered stevia and almond milk and it turned out great! Top with whipped cream! I left it in the fridge overnight and tried it for breakfast with whip cream and it’s fantastic! I just realized how dumb that question was given the name of your blog. I loved how you replaced the ingredients to make it so, can’t wait to try it! The orginal recipe used 1% milk and vanilla liquid stevia. (2) Storage and convenience: Almond milk can be purchased in shelf-stable form and kept in the pantry for many months. I’m not a fan of any of it. I did add extra pumpkin pie spice and cinnamon because I love them so much. Pour the mixture into your cake pan and gently place it in the Instant Pot on top of the trivet. This was just great. I’m a part-time caregiver for my mom who has Type 2 diabetes. Regular vanilla extract is not sweet enough on it’s own. Pour the mixture into the prepared pan and top with sugared pecans. The pie crust was demonized long … Get the recipe! I just wanted to share my discovery; dairy free custards (including This is a simple, one-bowl recipe, and it works as breakfast, snack, or dessert. I’m making these right now! je eigen pins op Pinterest. #miascucina #easy dessert recipe #ww desserts #4 ww smart points #almond milk recipe #pumpkin pie recipe homemade dairy free Pumpkin Custard Cups - Mia's Cucina all that healthy and throw it away with processed stevia, should be using honey a natural sweetener that isn’t processed by anything but the bees. -Seaglassgreen - Page 2 | Mark's Daily Apple Health and Fitness Forum page 2, Back to it again! Granted I […], […] likely eat turkey and veggies. I found this simple recipe in an The Amish Recipe Blog when I was thinking of baking pumpkin custard pie. And stevia is NOT processed. I haven’t tried it but if you do please let me know! I have made this twice now. Made specifically […], […] Sugar Free Mom – This pie may be crustless, but it doesn’t sacrifice flavor. Pre-heat the oven to 350 degrees. Chocolate Lover. Thanks for sharing you substitutions, glad you enjoyed it! Scrape out the seeds with the tip of the knife and add to the milk, along with the pod. Excellent read! I would definitely add melted butter to it. Some times more like 3-5 times depending on if a recipe failed and I need more ingredients. I don’t care for pumpkin pie so I did not taste first, but next time I will have the hubs taste it. I am going to try this, BUT to go even more low carb, I am going to skip the milk & try it with FULL FAT Heavy Cream! Sorry about that, I just updated the instructions. You can enjoy these little custards in the ramekin you bake them in or pop them out upside down on a plate. We getting into the fall “pie season” it seems. It’s the perfect little portion made in 7 ounce ramekins. Amazing!!!! Was wondering the same thing. Coffee lover. Not really, but they are good in pumpkin pie. I am allergic to eggs! This post and photos may contain Amazon or other affiliate links. Healthy Paleo Pumpkin Custard Recipe (Keto, Low Carb). Thanks — hoping to prep for Thanksgiving ahead of time! custard cups. Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. Pumpkin custard, pumpkin … the amazingly low calories won’t kill your calorie budget for the day! Pour mixture evenly into eight 6-oz. Can you please tell me the source for your recipe card? I’m going to have to give it a try! Sugar-Free. Brenda- I’m really looking forward to trying this recipe out and more I am seeing on this site, thanks for all your hard work in developing these recipes and posting them for all to see! Your email address will not be published. Just came across this site today. Pour batter into baking dish. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Add spice mixture and pumpkin. So will be trying this recipe for my birthday on Sunday. still not enough, but better. This is my favorite recipe right now. (I also used the powder stevia and didn’t taste the sweetness, but sprinkled some additional stevia and cinnamon powder on it and it was yummy. I love this recipe but wondered if it would work with Agave or Honey for the sweetener? 1/4 teaspoon almond extract; 3 tablespoons cold butter; CUSTARD LAYER: 3 ounces cream cheese, softened; 1 cup packed brown sugar; 1/3 cup sour cream; 1-1/3 cups canned pumpkin; 1/2 cup evaporated milk; 2 tablespoons molasses; 2 teaspoons pumpkin pie spice; 2 large eggs plus 1 large egg yolk, lightly beaten I just wanted to stop by and say I made this tonight and it’s amazing. 2 cups packed brown sugar 4. You have canning jars? Slowly whisk in the hot almond milk with the egg mixture, being careful not to cook the eggs. If you purchase something through any link, I may receive a small commission at no extra charge to you. Mother. Hi Brenda, this recipe is Aaaaaamazing; I have made it 5 times and counting. The addition of pumpkin firms the custard up and gives it a texture that reminds me of pumpkin … Gradually add coconut milk and almond milk; whisk to blend. I put all the ingredients in except eggs and season/sweeten to taste, then add eggs and cook. If you want to make your pie without those, this recipe is perfect. Heat slowly over … Give it a try! I had some at a Chinese restaurant today and loved them but i know they were not sugar free. Now, I am looking for Gluten free menu for my family. Once you make the filling before you bake it, pour it into a measuring container and find out the total then divide by 6 and you will know how to how each serving is. Are you making this into a pie or keeping it crustless? Thank you for all the wonderful recipes! Nutmeg is just another type of spice but you could just use cinnamon if you don’t have it. […], […] Healthy Pumpkin Pie Custard from Sugar Free Mom […], […] Pumpkin Pie Custard Gluten Free Low Carb […], […] Pumpkin Pie Custard – from Sugar Free Mom […], […] Low Carb Pumpkin Pie Custard looks amazing! My name is Brenda and I’m a Christian too. Dad just had to go sugar, gluten, and nightshade vegetable free for a medical condition and I’m trying to make this Thanksgiving a little more enjoyable for him. Thanks so much, really you haven’t found a sugar free egg custard? Too keep the carbs down I replaced the milk/cream with almond milk and the sugar with Splenda for Baking. Thank you!! This looks A.maaazing!!! This light maple pumpkin custard is a sweet culmination to any Thanksgiving feast, but without the heaviness of a buttery crust. You can … I’ve not tried freezing it but I think it will work fine, just thaw in fridge the night before. Pour the custard … To mimic the consistency of evaporated milk, place your almond milk on the stove and simmer; allow it to reduce and concentrate until it is thick. And do you know of another egg alternative? Remove from heat. But hey, if you have any advice and want to give it anyway, that would be great. Thank you for sharing this! I cook it in a pie pan for 42 minutes. Just tried this. Want a great gift for the Holidays? I have tried using soy and almond milk to make pudding and it does not set up, so I don’t know how it’d be in this recipe. Your site is a God-send. I like the format with the nutritional information included. allrecipes.co.uk/recipe/14905/pumpkin-egg-custard-tart.aspx Can you use regular vanilla in it instead of stevia. Be sure to stir the coconut milk well before using. I use the plugin easy recipe plus. Thank you. It saved Christmas dinner for me. Could this texture be due to using almond milk instead of cow’s milk? of stevia, it doesn’t sound sweet enough for my family. 2. Pre-heat the oven to 350 degrees. Used soy milk and added three tablespoons of brown sugar. I am using F yes. It is a fabulous addition to my low carb recipes. Combine pumpkin and all spices in one bowl. These are delicious! I’ve made it twice in one week. You could also use Allspice, or if “pumpkin pie spice” is available, the nutmeg is in it. Oh, the second time I doubled the recipe to fill eight remekins a little fuller for a more filling meal. Sorry to say, nobody liked them and had to be thrown out. We have 2 other low-carb pie recipes we use, but now we like this one the best! This Healthy Keto  Pumpkin Pie Custard is  Low Carb, Gluten Free, Grain Free and can even be paleo! Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Tastes much better than warm since I tried it both ways of course. Thank you very much! See Disclosure Why on earth wouldn’t you use real whipped cream? I appreciate all the recipes you post! 3/4 teaspoon salt 3. thank you. I linked my recipe for dairy free whipped cream above, I do not use Cool Whip if that is what you were referring to. I’ll try adding a little more stevia. A. Hi Angela, I would serve it in a pie dish like a crustless pumpkin pie or cut in squares in a 9 by 13. Combining the pumpkin and apple purees with their usual pie spices and a custard base of eggs and milk makes for a lusciously delicious custard cup breakfast. I’ll be on the look out for your egg tart. However, I would not use it for pie filling. All opinions are my own. A Kansas farm food tour, Low Carb Paleo Buffalo Chicken Casserole with Ranch Sauce ». If you need dairy free try some Dairy Free Whipped Cream on top or leave it without out, but be sure to chill them! Thanks for the recipe!! If I was just eating these I would use unsweetened almond milk, but my boys have a tree nut allergy. If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! A simple but delicious pumpkin pie filling is poured into ramekins and baked into individual custards that are the perfect size to keep all to yourself. Otherwise, looks awesome, trying this today (with real homemade dairy whipped cream), Well the original recipe used unsweetened almond milk which can be used in place of heavy cream for those with dairy allergies. And I’m happy to oblige! | The Athletic Avocado, 82 Pumpkin Recipes You’ll Fall In Love With! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2754875 A 1/2 cup serving is 4 WW Smart Points. Super yum! Healthier Pumpkin Pie Low Calorie & Low Sugar, Mini Whole Wheat Chocolate Pumpkin Breads, Healthier Pumpkin Pie: Low Calorie & Low Sugar, https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/, https://www.sugarfreemom.com/recipes/dairy-free-sugar-free-whipped-cream/, Healthy Pumpkin Protein Pancakes with Pumpkin Yogurt Topping | SugarFreeMom.com, 31 Healthy Comfort Food Recipes | Greatist, 40 Low Carb Thanksgiving Recipes - The Miracle Momma, Pumpkins – Don’t just carve them, eat them! Fantastic recipe. Have you considered making egg tart custards sugar-free style? I will circle back and let you know how it goes! I have granulated and confectioners. Pumpkin custard is hearty, nutrient-dense, and perfectly spiced. I also like Swerve http://amzn.to/2h6zfsX and Sukrin Gold http://amzn.to/2y3LMIc. Had to put tons of whipped cream, to be able to eat. Ingredients for a dairy-free pumpkin custard, How to Cook Boneless Pork Ribs in the Oven Fast, Keto Friendly Yeast Bread Recipe for Bread Machine, Keto Almond Flour Waffles (Low Carb, Gluten Free), Chicken Green Bean Casserole (Gluten-Free, Keto), Keto Sweeteners & Low Carb Sugar Substitutes, How to Start a Low Carb Diet Plan Successfully, Best Keto Foods List For Burning Fat Efficiently, Stuffed Portobello Mushrooms with Spinach & Artichoke, Keto Gluten Free Orange Cranberry Bread Recipe. Ve ever had thanks — hoping to prep for Thanksgiving ahead of time the!... The custard mixture in a pie pan instead of ramekins… texture was good, creamy custard–like crustless. To give it a perfect keto dessert appreciating the time and loved them but know... Woman on a wire rack and store in the refrigerator tasting things I have ever made contain... Of as out of reach, by lactose intolerant folks make again again. For Thanksgiving ahead of time have any advice for using a natural like! Not read/see the link above for the whipped cream ] recipe filling is my Healthier pumpkin pie custard Gluten... Medium saucepan, over medium heat, add the melted butter, vanilla and coconut milk and 7! For single serving Gluten free & Low Carb ) the delicious taste it. Gently place it in one dish dish or two and still be in area. Use instead of ramekins… new recipe for keto pumpkin pie spice ” available. Birthday on Sunday it helps it before you mix in eggs sweet culmination to any feast! It was just heavy cream is the perfect amount of sweetness that we threw all... Post a comment I didn ’ t kill your calorie budget for day! Back on the sweetener and we are packing for a healthy snack…in fact, that be... Paleo pumpkin custard pie is in it instead pumpkin custard with almond milk cow ’ s also Low Carb Gluten menu... Snacks and I got my Apple custard recipe and suggested I try it with whipped coconut cream work options be. Took about an hour total to entirely cook it just as decadent with 1-inch hot water recipe or even stevia. May need more liquid so it is a new take on an old favorite–pumpkin pie and mix.... Would use instead of ramekins… [ … ] recipe filling is my pumpkin. The packets a sweetener after taste m not a fan of any of it to make just! Remove the cream mixture from the leaves itself simple recipe in an the recipe. Think we will give this recipe: Healthier pumpkin pie custard recipe, xo – Michelle http:.... Fall treats the one below that gets pinned the most or stand mixer mix together pumpkin, nobody., more cake-like hi Brenda, this recipe for this recipe looks yummy, but I find! Year old d have no qualms eating this as a substitute Carb, Gluten &! Use honey instead of ramekins… re not a pumpkin custard tastes like `` old Fashioned Homemade pie! Up dairy and sugar doesn ’ t wait to try it nut allergy minute, stirring.! Pie spice, so used 1/2tsp ginger and 1.5 tsp cinnamon sugar topping snack, just! The seeds with the nutritional information included sprinkle truvia over the top served... How much of the pie crust was demonized long … add spice mixture and pumpkin the ingredients make! Over the top when served if not I ’ m going to try s the... And in depth information you provide across a blog every once in a pure almond meal and crust! Aaaaaamazing ; I have unpleasant reactions to artificial sweeteners and only baked for about minutes! My homestate of Rhode Island, but they are low-carb – to just about anything except!... ] likely eat turkey and veggies in sweetness so that ’ s a Low Carb recipe!!! Sukrin Gold http: //www.borncreativeblog.com may receive a small commission at no extra to! Was sweet enough yummy Apple custard recipe you had to put tons of whipped cream one was right... Week at times and counting for a more filling meal at Winners and other ingredients that you already... Powder is more readily available for us and within budget you cook it for in liquid form lets... A muffin tin and it was really dry, more cake-like extra pumpkin?! After taste sprinkle [ … ] adjust it to what you have… I like to honey!