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! I haven’t done this yet, but I don’t see why that wouldn’t work. Could I use 100% pure Xylitol granules as the sweetener? I also doubled the pumpkin pie spice because I like it zesty!! Thank you for your support! Is crockpot cooking time the same if you double recipe? 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. If your friends love pumpkin, then yes, they will fall in love with this custard. 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. I followed your recipe. Prep . -Annissa. Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. -Annissa. -Annissa. Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. If you try it, let us know how it goes! Thanks for the recipe . What pumpkin pie dreams are made of! Checked it at 2 hours and 15 minutes, took a total of 2 hours 40 minutes to be done. It’s just the good, creamy custard–like a crustless pumpkin pie. I did However omit the flour because I didn’t have any. If you try this pumpkin custard and enjoy it, share the love! The recipe states that there are six servings. I would start checking it at about the 2 hour and 15 minute mark. No not the coconut flour. -Annissa. I really appreciate it. Which one is better? In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and … The almond flour adds a bit of thickness and bulk. You could use that. I can already tell that I owe you a thank you in advance, because this sounds delicious! We've created countless gourmet recipes that are unique to this blog. aid: '2246867.86d93' How large is the serving size? The pumpkin and spices lean this egg custard … Do you think this can be made in a rice cooker? That way, you have clear portions before you ever start eating it. I will use my roasted pumpkin puree in this recipe. He really enjoyed it. In addition, all of our recipes are grain-free and low-carb. Would sorghum flour or quinoa flour work and any suggestions for quantity? The only sugar alcohol I can deal with is erythritol. Let me know how it goes! -Annissa. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended. I will likely let hubby eat most of it as he likes dessert and won’t mind. How much should I use? Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Let me know if you have any other questions! A wonderful recipe! -Annissa. Required fields are marked *. We are very happy we were able to create. But, the rice cooker is much smaller. Put 1 inch of water in a 9 x 11 baking pan, and set aside. I put it in an 8××8 baking dish at 350 for 45 mins. Thank you, Thanks for sharing your substitutions! I’ve been eating eating Keto/LC for almost four years so new recipes are always fun! I am only 6 weeks into keto so my taste buds are still adapting. $rfsn_creative.generate('refersion_client/16689/creatives/dynamic/26140-d95b98f1d62c352e856dc48f411bac09.json', { Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. Just made and tasted the recipe. Using a low carb sweetener, such as Swerve or Monkfruit, can take the place of white sugar in this recipe. Thanks for your awesome feedback! -Annissa. I did use powder swerve. Hi Marion, The recipe takes one cup (not one can). I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. That would allow it to cook all the way through without the edges burning. I haven’t tried either of these substitutions, but I don’t think they will be a problem. This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! Seconds,please! Will My Non-THM Friends Like Pumpkin Custard? 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. 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. Will more almond flour be necessary? I love this dessert served hot! Most Thai desserts have eggs as an ingredient, and they always use the whole eggs. Of course, you won’t be eating 1/2 cup of puree at a time. I thought maybe I’d misread the part about it being crustless… so I’m not sure what it does for the custard? And I used my 2 Quart slow cooker insert It took about 2hours and 25mins. This recipe worked exceptionally well as a guide. We roasted our pumpkins and our pumpkin seeds. Then just scoop out the hardened cream from the can. We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. This was amazing. Can coconut flour be used instead of almond flour? Coconut flour is very obsorbant and needs to be balance with xtra fluids. 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. You do not pay any more. I was afraid a single batch would not cook well spread out so much. Thank you for useful article. Can honey be substituted for erythritol? -Annissa, I am so happy to have found your site. Can you alter the temperature of a rice cooker to be similar to a slow-cooker? Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. Without milk, pie has mor: pure pumpkin taste. All you need to do is use  coconut oil instead of melted butter. Not sure if you’re talking about doin it before or after cooking. That stuff is not cheap where I am – any thoughts on subs or using less? Preheat oven to 350°F. So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. Custards tend to be firmer than puddings. Can I substitute all purpose flour in this recipe? First time I’ve made a keto dessert that I liked! -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!! You may even be able to leave it out–the custard will probably just be a bit more dense. Maybe it will be similar to sweet potato pie! Hi Deb, This recipe is fairly dependent on the eggs. -Annissa. Yum! Annissa. Your email address will not be published. Subscribe to my blog (it’s Free) to receive my latest recipes, updates, tips and more in your email. First time I’ve ever made anything with pumpkin and really liked it! If using maple syrup, is 1/2 cup the recommended amount? I think you may be able to get away with leaving it out. Your email address will not be published. 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. Erithritol, so I powdered and doubled. Both will also increase the carb count significantly. https://www.countrygirlcookin.com/pumpkin-custard/. 3 hrs 35 mins. It is made with NO refined sugar and sweetened with real maple syrup. -Annissa. Thanks! A decadent dessert with more wholesome ingredients and less guilt?! I haven’t tried either of these changes. Really appreciate your quick response. Served with whipped cream with a few drops of liquid vanilla Stevia added to it. This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Thank you for your support! I just heated it until it was warm. -Annissa. It’s on my to-make list this week. 1/2 cup of stevia is a lot! Could you substitute Splenda for the Stevia and Coconut flour for the Almond flour? I can’t test every recipe with every sweetener, but people always want to know about this. And for how long would you recommended? Thanks! Splenda should not be a problem. This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . My crock pot is big. I don’t use any fake sugars, so I’ll use real maple syrup. Preheat oven to 350 degrees. If you love this recipe, make sure to try this low carb pumpkin ice cream too! Hi Annissa! In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. I am definitely going to make this over the weekend. 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. Thx again!!! Thanks!!! If you’re looking for a Keto Thanksgiving dessert, look no further. But that does increase carbs.. A really nice recipe and so easy to throw together. Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. Otherwise vey yummy. I baked it in a Pyrex loaf pan 350 for 45 mins and it was perfect. Blend until smooth and slightly thickened, using a mixer or a whisk. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets. I would have thought it would be done by now. If you make one of my recipes and love it, let me know. It will thicken more. Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. If prefered, you may sift them together. 440 One bite of this crust-less pumpkin custard and you will be in awe! I also used only 1/4 cup almond flour because that was all I had. I have made this recipe using both vanilla and maple extracts/flavorings. 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. -Annissa. I MAKE THIS PUMPKIN CUSTARD FOR MY BOSS SHE JUST USES REGULAR SUGAR AND NO FLOUR BAKES IT IN THE OVEN@350 DEG. Turned out fine. Share on my Facebook page or tag me on Instagram (@countrygirlcookin). This totally hit the spot! I just made this today. Hi Sharon, I don’t work with maple syrup very often, so I can’t give you a definitive answer on this. The sides are getting cooked but the middle is still very soft. Excellent recipe- even the kids liked it! Click here. Honey or maple syrup should work fine in this recipe. If you make a purchase through one of those affiliate links, I will make a small comission, at no extra cost to you. Beat canned pumpkin with sugar and spices. I love to serve this Low-Carb Slow-Cooker Pumpkin Custard while it’s still warm. If you don’t mind, I would love to recreate this in miniature from polymer clay. This is why I personally prefer low-carb sweeteners. This looks like a fantastic dessert! We only recommend products we use and love. Sorry I can’t be more specific! 20 mins. Yum! A matter of personal preference. I wouldn’t have thought of that, but I think it could work. For that reason, I reduce the number of whole eggs and add more egg whites. Used coconut flour, 1 tablespoon worked just fine. I would start at a tablespoon or two. -Annissa. Just pop all of the ingredients in the slow-cooker and let it go to work. what is better than maple and pumpkin together?! We are affiliate partners with Amazon. I am a dollhouse/miniature food Artisan. Your recipe is easy to make. Now that Labor day is over, I find myself suddenly craving pumpkin. Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter. Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. Then beat in sweetener […] Good luck! 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. When I saw this picture I thought it was a miniature. While custards and puddings have similar ingredients, there are some differences. Whisk in the brown sugar and evaporated milk, then bring to a simmer. -Annissa. -Annissa. 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. Beat the egg for 2 minutes until entirely uniform and foamy. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. -Annissa. I think I remember someone commenting that she had done that successfully. -Annissa, Excellent! Nicole, The difference is that My Fitness Pal counts sugar alcohols as carbs. -Annissa. These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs. Let us know how it works! 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 custard is easy to turn into a dairy-free and Paleo-friendly dessert. Low-Carb Irish Cream Liqueur (Keto-Friendly Copycat Bailey’s), Low-Carb Cranberry Mulled Wine (Keto-Friendly), Low-Carb Cheddar Cheese Sauce (Keto-Friendly). !thanks again , I’m going to make this today, and I’m so excited! Sign me up! You can freeze leftover pumpkin puree in Tablespoon portions using an ice cube tray. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. Margaret, Thanks for sharing your substitutions! In this recipe, the custard is “baked” in a slow-cooker. I stay away from desserts, but knew this craving was too strong. Most used milk or some type of cream and sugar. You could also take a can of coconut milk and put it in your fridge overnight. This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. Do you know the cooking time when doubled in a six to eight quart crock pot? I would try about a tablespoon. I have had a lot of people asking about baking this in an oven so I know people will find that information helpful. I just made your pumpkin pie making easy. The delicious taste of pumpkin pie yet none of the high calories or fat! }); Pumpkin Custard (THM-S, Low Carb, Sugar Free). We hope that our recipes make eating healthy simple, delicious and enjoyable! Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! Thanks so much. These are smooth and velvety crustless pumpkin … I also addressed many of the questions people asked me about it. about 1 quart. Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. Glad your first time was a success! For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. Either will change the flavor a bit. -Annissa, Awesome! Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired. Which sounds wonderful. It is not used to form a crust. It is a great option to add to a holiday table if you are trying to cut a few calories. You may need to increase the amount, however as I believe it is the same sweetness as sugar. My only hesitation on using this substitution is that when using that much erythritol, you may have some trouble with it going into solution. -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. I will add just a tiny pinch of salt instead of 1/8 tsp next time. It's kind of a cozy fall dessert, definitely dramatic in appearance and meant to be shared. The vanilla is a more traditional choice, but the maple flavor adds a warmth to the recipe unlike anything else. Enjoy! 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'. Several pumpkin spice latte recipes or smoothies call for a couple Tablespoons of pumpkin, so this works perfectly! My local Walmart usually carries it as well. To make this recipe dairy free, simply switch out the heavy cream and use coconut cream. Don't confuse the two. You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. Most of my followers can’t eat these as they are too high in carbs. Simply preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard. You’re welcome! BTW…those sticky buns on this same list…look out! © 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. This recipe is somewhat unique because it’s baked in a slow-cooker. Thanks ! Puddings are thickened with starches. -Annissa. I think it depends a bit on what exact ingredients My Fitness Pal assigns to it. https://www.countryliving.com/food-drinks/g4588/healthy-pumpkin-recipes Hi JoLynne, Thanks for checking out our site. It is nice to have another way to enjoy pumpkin dessert other than the usual ways! T, I think it’s a matter of personal preference. We have been trying to reign in the sweets every night. -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! Used the roasted pumpkin in this recipe. Any liquid sweetener works: If using solid honey, make sure you warm it up on the stove to melt. I used a 4 quart slow-cooker for this recipe. Bake in the preheated oven until the custard has set and the top starts to brown–about 45 minutes. Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for dessert, especially for the holidays like thanksgiving and Christmas. Love pumpkin? 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. What size can of pumpkin ..i have 2 different can sizes. Spray 6 ramekins or custard cups with olive oil cooking spray. Glad you enjoyed it! Serve it warm or chilled. Deb, All purpose flour should work fine in this recipe, but will change the nutritional information. Your email address will not be published. I have IBS-C and it makes my symptom’s worse. Here’s an easy pumpkin dessert that is under 100 calories. Not much, I think. This pumpkin custard looks to die for!! I have fresh pumpkin puree in my freezer, but chose to use canned pumpkin this time! I hope you enjoy 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)! Using only 2 tablespoons of pure maple syrup – with a bump of sweetness from monk fruit extract, … There is even a dairy-free version. The slow-cooker doesn’t heat up the kitchen on those warmer days, and also leaves the oven available to prepare dinner. According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. It’s always helpful for other to see what worked! What is the serving size? Desserts, Recipes, Uncategorized | 106 comments. Hi Sheila, I have reheated leftovers in the crockpot the next day. November 06, 2013. I can’t use almond or coconut flours. It has no added sugar so it’s not a sweet dessert. Also, I’ve noticed that some of the values on My Fitness Pal can be wildly incorrect. Stir for 4-5 minutes. How do I keep the leftovers and how long will it keep? If you don’t have a slow-cooker, you can still make this recipe. If there are any leftovers, I generally eat them for breakfast the next day. May contain eggs, sugar and sweetened with real pumpkin as well, but I am only weeks. And less guilt? figure out if we should double recipe…Sounds delicious!!!!!!!!. 9 x 11 baking pan, and begin checking at the two hour mark more wholesome ingredients and less?... Stevia, but will change the nutritional information the refrigerator for up to high for the same you! Place a paper towel over the crock, then bring to a table... Believe I used my 2 quart slow healthy pumpkin custard is opening the lid and checking at... Pumpkin taste 4 quart slow-cooker crock using coconut oil or after cooking counts sugar alcohols as.! 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Start with 1/4 cup almond flour, salt and pumpkin pie little dessert team commited to making easier! Me know if you ’ ll add 2 Tablespoons of pure stevia, but given. What temperature to blend while, streaming in the crockpot the next.! Also used only 1/4 cup almond flour, 1 Tablespoon worked just fine t get lost in the middle out. Cooked on the stovetop for 2 minutes until entirely uniform and foamy my! Try for our office potluck basically a pumpkin smoothie up in three days or so 's usually done about! To turn into a dairy-free and Paleo-friendly dessert it needs to heat back up to 3 days enjoy a slice... Pumpkin Magic custard cake for the recipe, there are some differences are based on a low diet... Crust-Less pumpkin custard is like pumpkin pie yet none of the values and sure. Depends on the stove to melt it absorbs a lot of people asking about this. Recipe takes one cup ( not one can ) brown–about 45 minutes pumpkin,! Friends by taking this creamy, decadent dish to all of the almond flour been trying cut... Ever start eating it xtra fluids a 4 quart slow-cooker crock using coconut instead. A crock pot was perfect flavor and no added sugar so it doesn ’ tried!