Low-carb Pumpkin Custards

by | Nov 21, 2018 | Dessert, Fall, Keto, Low-carb, Pumpkin, Recipes, Vegetarian, Winter, Winter Squash

Low-carb Pumpkin Custards
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Pumpkin custard is simply pumpkin pie without the crust. And I find that my family typically leaves most of the crust in a pumpkin pie anyway, so who really needs it? Without the crust and sugar, and using heavy cream instead of evaporated milk, you can make it super low carb and appropriate for a ketogenic diet. Just don’t leave one of these on a table where your dog can reach it. Trust me on this one. I discovered that Max cannot resist anything pumpkin when he devoured one of these I had left briefly on the coffee table. Walked away for just a minute and came back to find him salivating over the remnants in the ramekin. Almost caught him in the act, but snapped this photo as I was coming back into the room and found him looking for more. Clear enough evidence for me!

He also once totally decimated a traditional pumpkin pie I had on our dining room table at Thanksgiving. Guess it was my mistake for leaving it too close to the edge, and leaving him alone in the room for a moment. So I’ve since learned that most dogs love pumpkin. Max is also very keen on persimmon anything…. but more about that in a different post.

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Low-carb Pumpkin Custards

  • Author: Stacey McNeil
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Description

This is a delicious low-carb substitute for pumpkin pie!

Ingredients

  • 1 1/2 cups pumpkin puree (or one 15 oz can)
  • 3 eggs
  • 2/3 cup sweetener (I used Lakanto Monkfruit Sweetener, but Swerve would also work)
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 3/4 cup heavy cream

 

Instructions

Preheat oven to 350 degrees.

Blend pumpkin and eggs, adding eggs one at a time, until smooth.

Mix spices and salt together in a small bowl. Add spice mixture with the cream and blend until well mixed.

Pour into greased pie pan or into smaller ramekins.

Bake 25 minutes to 40 minutes depending on the size of the custards. Test by inserting a shape knife in the center. If knife leaves a mark in the custard and comes out with out a lot of gooey mixture clinging to it, it’s done!

Serve with slightly sweetened whipped cream or whipped coconut cream with a touch of vanilla. I use about a teaspoon of monkfruit sweetener and a teaspoon of vanilla to a cup of cream.