2 Beat eggs until smooth. You could use that. 440 One bite of this crust-less pumpkin custard and you will be in awe! I do not count them, especial erythritol as it goes through the body unchanged and is not metabolized. Thank you, S Brooks, Hmmm. -Annissa. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets. Which sounds wonderful. If you use the one that measures like sugar, you’ll need to double the amount to get the correct level of sweetness. by Rachel | Nov 19, 2019 | Blog, Desserts | 4 comments. This was amazing. You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. Coconut flour should work as well, but you will need much less as it absorbs a lot of liquid. This is why I personally prefer low-carb sweeteners. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. I’m excited to give this a try for our office potluck. Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! -Annissa. I’ve not read good things about it. Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. Gradually beat in sweetener. Yum! 3 hrs 35 mins. I spoon it out onto plates, then top with a bit of stevia sweetened whipped cream and sprinkle with a bit of nutmeg. Put 1 inch of water in a 9 x 11 baking pan, and set aside. -Annissa. 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. -Annissa, Awesome! Then beat in sweetener […] Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! It would work well as a Thanksgiving dessert or even as a breakfast treat. Just made and tasted the recipe. T, I think it’s a matter of personal preference. It is nice to have another way to enjoy pumpkin dessert other than the usual ways! Deb, All purpose flour should work fine in this recipe, but will change the nutritional information. If you try this pumpkin custard and enjoy it, share the love! You would need to use at least twice as much erythritol. We are very happy we were able to create. Glad your first time was a success! You’re welcome! So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. If there are any leftovers, I generally eat them for breakfast the next day. Cook for 2-2:45 hours, and begin checking at the two hour mark. Could this recipe be baked in the oven instead of using a crock pot? When I first began baking custard I had to make a few changes to all of the recipes I found. -Annissa. I also doubled the pumpkin pie spice because I like it zesty!! -Annissa, I am so happy to have found your site. Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired. Custard comes in a variety of flavors, but pumpkin seems fitting this time of the year. Thanks so much. As always, I’d love to hear from YOU!! Any milk: Milk in filling produces more of a custard type pie. Not sure if you’re talking about doin it before or after cooking. The recipe's headnotes say that custard baked in a pumpkin was a favorite of George Washington. Next time I’ll try organic ingredients & hopefully the carbs & calories will be lower. Pumpkin custard is a must when it comes to the holidays! Why is yours so low?? This recipe is a diabetic version of my Recipe #102073. Spray 6 ramekins or custard cups with olive oil cooking spray. This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Then, I have great meal. Maybe it will be similar to sweet potato pie! 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. This pumpkin custard looks to die for!! Thank you!!! Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. I really appreciate it. There is even a dairy-free version. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. Beat in eggs then half-and-half. Maybe you can find a conversion chart? aid: '2246867.86d93' 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. Go for it! Nicole, The difference is that My Fitness Pal counts sugar alcohols as carbs. 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! Your email address will not be published. Will more almond flour be necessary? Gluten Free + Low Calorie + Paleo. -Annissa. If using maple syrup, is 1/2 cup the recommended amount? The delicious taste of pumpkin pie yet none of the high calories or fat! 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. I just made this today. when custard is done, the sides will pull away from the crock and the center will be set. Next time I’ll add 2 Tablespoons more. IT IS DONE WHEN A KNIFE INCERTED IN THE MIDDLE COMES OUT CLEAN. But that does increase carbs.. A really nice recipe and so easy to throw together. -Annissa. I will still make again with way less coconut sugar and a bit of stevia. Annissa, Your email address will not be published. Share on my Facebook page or tag me on Instagram (@countrygirlcookin). The shape of the pot can make a difference too. While I no longer eat pumpkin pie I do eat this pumpkin custard. Sorry I can’t be more specific! If you’re looking for a Keto Thanksgiving dessert, look no further. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! Bake in the preheated oven until the custard has set and the top starts to brown–about 45 minutes. I think I remember someone commenting that she had done that successfully. Thai Pumpkin Custard requires 6 to 12 of eggs depends on the size of the kabocha. What pumpkin pie dreams are made of! This easy pumpkin custard recipe is a simple, healthy dessert you can enjoy anytime. 1/2 cup of stevia is a lot! Larisa, Oh no! The thing I love about this custard is that there’s no crust to deal with. Excellent recipe- even the kids liked it! I love this recipe so much that I wanted to update it so it doesn’t get lost in the archives. Topped with whipped cream, hot from the oven – this is truly a wonderful Fall dessert. It tastes just like pumpkin pie and is totally guilt free. Hi Annissa! To make this recipe dairy free, simply switch out the heavy cream and use coconut cream. I only have Splenda and Truvia packets for a sweetener. If you don’t have a slow-cooker, you can still make this recipe. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! Thanks for the great idea using the slow-cooker! It’s on my to-make list this week. Yield. These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs. Enjoy! What Can I Do With Leftover Canned Pumpkin? Continue to blend … Prep . I will use my roasted pumpkin puree in this recipe. In addition, all of our recipes are grain-free and low-carb. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. This recipe looks perfect for this time of year! Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter. Whisk pumpkin puree, half-and-half, … Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. 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. Let us know how it turns out! Puddings are thickened with starches. https://www.countryliving.com/food-drinks/g4588/healthy-pumpkin-recipes Prepare 8 custard cups. When all ingredients are well mixed, transfer mixture to the slow-cooker. This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. Yes, I think all of those substitutes would work. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. Custards tend to be firmer than puddings. I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. Sounds delicious! My husband can’t have stevia, can I just use erythritol, if so how much? I cover and store in the refrigerator for up to 3 days. I think you may be able to get away with leaving it out. -Annissa. My last bite I drizzled a teeny bit of maple syrup over it, and WOW… That bite was epic! He really enjoyed it. It would be just like a crustless pumpkin pie! In previous comments, some people have mentioned they have been successful baking it in the oven. For that reason, I reduce the number of whole eggs and add more egg whites. This is baking in the oven now as it is near dinner time and want it done sooner. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in. Thanks ! I have one question for anyone who can answer, is this any good served cold? You could also take a can of coconut milk and put it in your fridge overnight. Blend until smooth and slightly thickened, using a mixer or a whisk. Custards are typically baked whereas puddings are cooked on the stovetop. Simply preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard. It will thicken more. Then just scoop out the hardened cream from the can. 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. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. I’m interested to see how this goes. Pumpkin pie meets ice cream in this frozen treat for fall. -Annissa. Used coconut flour, 1 tablespoon worked just fine. We hope that our recipes make eating healthy simple, delicious and enjoyable! 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 . Your email address will not be published. Click here. First time I’ve ever made anything with pumpkin and really liked it! If you make a purchase through one of those affiliate links, I will make a small comission, at no extra cost to you. 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! By Einstein Blog Team on 11/20/2017. 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! Really appreciate your quick response. Thank you, Thanks for sharing your substitutions! It’s nice to know how substitutions work. This looks so good! (Firmer at the bottom, then custard, then cake, with no pie crust. When I saw this picture I thought it was a miniature. Hi Sheila, I have reheated leftovers in the crockpot the next day. How much should I use? I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? -Annissa. any ideas on how best to make this without eggs? -Annissa. Your recipe is easy to make. We roasted our pumpkins and our pumpkin seeds. Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. I visited via a Pinterest pin and am so happy to have found you! -Annissa. My entire family ate it. Meanwhile, whisk the egg and egg yolks in a … If you make one of my recipes and love it, let me know. I see that you think maple syrup and sweet potatoes would work. -Annissa. I think it depends a bit on what exact ingredients My Fitness Pal assigns to it. I thought maybe I’d misread the part about it being crustless… so I’m not sure what it does for the custard? Without milk, pie has mor: pure pumpkin taste. Glad it filled that craving! Let us know how it works! This recipe is somewhat unique because it’s baked in a slow-cooker. I am definitely going to make this over the weekend. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. The only sugar alcohol I can deal with is erythritol. -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!! Thanks! Save Recipe. I would have thought it would be done by now. }); Pumpkin Custard (THM-S, Low Carb, Sugar Free). If using it after cooking, you will need to really blitz it in a blender so you don’t have chunks. If you make it this way, I’d love to know how it turns out! If you try it, let us know how it goes! Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. What size can of pumpkin ..i have 2 different can sizes. I just heated it until it was warm. One serving of this recipe includes only a fraction of that amount. knowing that makes it easier to figure out if we should double recipe…Sounds Delicious!!! 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. You do not pay any more. I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. Desserts, Recipes, Uncategorized | 106 comments. Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. 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. It is a great option to add to a holiday table if you are trying to cut a few calories. I am only 6 weeks into keto so my taste buds are still adapting. Just noticed I made some typos in my comment earlier.. must be over excited super excited to try this! Liz, I’m not really sure. 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. Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. Preheat oven to 350 degrees. I made this last night for my DIL's father who is a diabetic. I’ve been eating eating Keto/LC for almost four years so new recipes are always fun! 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. Sign me up! Another wonderful option is to add a dollop of our keto vanilla ice cream. Thanks for sharing this recipe is a keeper. Annissa. -Annissa. I love this dessert served hot! I can already tell that I owe you a thank you in advance, because this sounds delicious! -Annissa. A decadent dessert with more wholesome ingredients and less guilt?! How many should I use for this recipe? BTW…those sticky buns on this same list…look out! Custards and pudding also differ in texture. The pumpkin and spices lean this egg custard … I might be concerned with raw commercial eggs if you use it without cooking. Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. I also addressed many of the questions people asked me about it. Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. This Slow-Cooker Low-Carb Pumpkin Custard is like a crustless pumpkin pie. We only recommend products we use and love. I did use powder swerve. I thought it could of been a little sweeter. I MAKE THIS PUMPKIN CUSTARD FOR MY BOSS SHE JUST USES REGULAR SUGAR AND NO FLOUR BAKES IT IN THE OVEN@350 DEG. Not sure if I missed it in the recipe? One whole egg has 186 mg of cholesterol, but zero cholesterol in a single egg white. The others make me miserable. Here’s an easy pumpkin dessert that is under 100 calories. Turned out fine. Can honey be substituted for erythritol? https://www.countrygirlcookin.com/pumpkin-custard/. -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. Heat the pumpkin and spices in a saucepan until the puree starts to sputter. This recipe worked exceptionally well as a guide. Honey or maple syrup should work fine in this recipe. Seconds,please! We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. 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