Well, maybe a slight exaggeration. Thx sooooo much I used almond milk and they were great! Used soy milk and added three tablespoons of brown sugar. And I’m happy to oblige! I made it as a pie for Pi Day (3/14), as that is the day we adopted our dog, and so we named her Pi and we celebrate Pi Day. Pumpkin Pie custard […], […] adjust it to what you have…. Hi Karina, I used nutritiondata.com and weightwatchers online for calculating. I use liquid stevia which is boiled down from the leaves itself. Combine remaining ingredients in a bowl and mix well. Dress it with whipped coconut cream, a dollop of yogurt, a crumble of nuts, or just have it solo. Healthy Pumpkin Pie Custard: Gluten Free & Low Carb. In. I can’t wait to try this recipe. I tried this and it worked great! I don’t have the liquid sweetner but I do have dry Stevia. Thanks so much for the inspiration and recipe, xo – Michelle I am making this now. 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. Made specifically […], […] Sugar Free Mom – This pie may be crustless, but it doesn’t sacrifice flavor. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia. I gave it updated photos in October of 2015 and today I’m sharing this video with you to show how simple this recipe really is! Choose something else you prefer. How do you dissolve the stevia? Not really, but they are good in pumpkin pie. I have granulated and confectioners. Keto Pumpkin Pie Custard. What would the equivalent sweetener amount if using swerve? still not enough, but better. I used 3 cans of organic pumpkin double the heavy cream to 1 cup, and only used 6 eggs. 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. The pumpkin custards are perfect post workout snacks and I think the egg tart will be to! Thank you very much! I don’t care for pumpkin pie so I did not taste first, but next time I will have the hubs taste it. Serve warm (though it is delicious chilled as well). 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. I’d have no qualms eating this as a healthy snack…in fact, that’s what I will be doing. There was NO hint of sweetness! So glad I found you through a FB friend in our diabetic group. Pour the mixture in 6 individual ramekins and place them in a baking dish. I haven’t tried it but if you do please let me know! There was VERY little leftover. Lock on the lid and push the button to … Whisk the egg mixture into the pumpkin mixture … I topped one with low carb marshmallows and the other plain. This is a simple, one-bowl recipe, and it works as breakfast, snack, or dessert. This irresistible creamy, baked sweetened mixture of eggs, milk and pumpkin is one of a kind! (2) Storage and convenience: Almond milk can be purchased in shelf-stable form and kept in the pantry for many months. Very interesting. So yes as I would love to use honey but my body can not have it. Yay, That just made my day!! Looks like this recipe has been updated to use Vanilla liquid Stevia, but I’ll bet you could use whatever sweetener you prefer. I use the plugin easy recipe plus. We just sprinkled some over it then added whipped cream. 2 cups all-purpose flour 2. I don’t have those bowls either so I would make it in one big bowl. I like using monkfruit since they started carrying it at Winners and other stores in my area. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cut back on the sweetener and we just sprinkle Truvia over the top when served if not sweet enough. Thanks for a great low-carb pie recipe! I was hoping since you said your husband was a sweet lover and thought this was the best pumpkin pie, that I had stumbled onto something to quench my fall pumpkin pie sweet tooth. I just wanted to stop by and say I made this tonight and it’s amazing. Don't tell and they won't ever suspect that it is dairy free. | Half Size Me, Pumpkinpalooza - 45 Low Carb, Sweet and Savory Pumpkin Recipes, Best Low Carb Recipes Roundup, Nov. 3 - 9 - Low Carb Zen, Slow Cooker Sugar-Free Pumpkin Pie Bars (Keto, Gluten Free), 19 Gluten Free & Low Carb Holiday P | Recipes – Mary J. Zastrow, Gluten Free Comfort Food Recipes - Three Bakers, Pumpkinpalooza - 30+ Low Carb, Sweet and Savory Pumpkin Recipes, Sugar Free Eggnog (Keto, Low Carb, Nut Free), Sugar Free Bourbon Chocolate Truffles (Keto, Low Carb). 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. Add the pumpkin and coconut milk to the bowl and mix until well blended. If you’ve seen my Pumpkin Custard recipe or even my Apple Custard recipe you had to know this one was coming right? Check out this healthy pumpkin flavored custard that’s also low carb and keto. Pour the filling into individual ramekins, filling ¾ of the way full … the amazingly low calories won’t kill your calorie budget for the day! I’ve been wanting to make Pumpkin Crepes, which are plain crepes but with a pumpkin custard filling. 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. Low Carb. Appreciating the time and effort you put into your blog and in depth information you provide. I’m making these right now! 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. It will surely please all those pumpkin lovers when fall comes around. You can buy my cookbook for yourself or friends and family at a discount right now on Amazon! One bite of this crust-less pumpkin custard and you will be in awe! Oh nevermind haha 6 servings I get it. I am reading your receipts and they are great! – 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! You could also use Allspice, or if “pumpkin pie spice” is available, the nutmeg is in it. I’m super excited to make these! LOL forgive me, it’s been a long week. […], […] 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! I add some coconut (the low-carb folks love coconut) and some dark chocolate chips – to just about anything except vegetables! 1/2 teaspoon each ground cloves, nutmeg and ginger 7. I realize it’s still only September but everyone is going crazy for Pumpkin recipes! Thank you for this recipe! Thank you sooooo much for this recipe!!! Hi Brenda, this recipe is Aaaaaamazing; I have made it 5 times and counting. Heat slowly over … . 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. Combine pumpkin, sweetener, cinnamon, ginger, and cloves in large bowl. Not bad enough that we threw it all away, but nobody wanted seconds either. One of the main reasons I eat pumpkin pie is the custard filling. A 1/2 cup serving is 4 WW Smart Points. The only problem I have w/ this […], […] a perfect way to enjoy a luscious and creamy, but light dessert anytime. How many grams is one serving please? I think we will give this recipe a try to use up some of what we still have. Thanks for sharing . Let the custards cool before serving. If I was just eating these I would use unsweetened almond milk, but my boys have a tree nut allergy. Pour the mixture into the prepared pan and top with sugared pecans. You could certainly use honey or maple syrup. This looks delicious and I’m so glad it’s a low carb recipe! This site uses Akismet to reduce spam. I LOVE this for breakfast…. I cook it in a pie pan for 42 minutes. 4 to 6 tablespoons cold water For the filling: 1. I love pumpkin. I just wanted to share my discovery; dairy free custards (including See Disclosure I just realized how dumb that question was given the name of your blog. Excellent read! Truvia and the liquid stevia are not equal in sweetness so that’s probably why you had some trouble with it. We getting into the fall “pie season” it seems. I will see if it tastes better after it has been in the fridge. Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined. . Now, I am looking for Gluten free menu for my family. I baked in two ceramic souffle pans. :+) If i wanted to try making this vegan do you know how much tofu i should use? You’re very welcome, glad you can use the recipes for her. Spray 6 ramekins or custard cups with olive oil cooking spray. | The Athletic Avocado, 82 Pumpkin Recipes You’ll Fall In Love With! I will be adding this to her healthy dessert list this winter. If heavy cream works best and you can’t do dairy would coconut cream work? Definetly going to try this!! 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. (1) Lower calories: Almond Breeze brand shelf-stable almond milk (pictured) is only 30 calories per cup vs. 90 calories per cup for skim milk. Thanks so much! Thanks so much for this recipe – -it is AMAZING! Please comment. This Amish Country Pumpkin Custard is the perfect pie for the holidays! I have made this twice now. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. […], […] recipe filling is my Healthier Pumpkin Pie Custard recipe, plan and simple. 2nd time, I added more stevia along with about 3tbs of honey and that did the trick. Christian. So did you substitute anything, perhaps the sweeteners you used? Used agave as the sweetner. Currently in life we are packing for a move to a small little country setting in the woods. I linked my recipe for dairy free whipped cream above, I do not use Cool Whip if that is what you were referring to. About to make some more using honey instead of stevia to see if it helps. Bake at 350°F for 30-40 minutes or until set. my question is, how much would one serving measure out to be? Healthy Pumpkin Pie Custard: Gluten Free & Low Carb I thought the texture was good, but it wasn't sweet. One bite of this crust-less pumpkin custard and you will be in awe! This dessert made me a rock star on Thanksgiving. Remove the cream mixture from the heat and gently whisk the egg mixture into the cream, stirring continuously. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia. I must learn to buy in bulk I suppose. I don’t stock liquid stevia, and used about 1/3 cup of maple syrup instead, which made it nicely sweet. We will still be in my homestate of Rhode Island, but the scenery from city to country will be remarkable! Writer. This recipe looks yummy, but I’m on a dietary change at the moment where i am not drinking milk. I have kept this in the fridge to satisfy my sweet tooth for a week at times and it is still yummy . . If you purchase something through any link, I may receive a small commission at no extra charge to you. 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. Sounds like it was overcooked. It was so delicious, warm or cold! I have made this several times – with 1/2 cup Splenda and 1/2 cup fat free evaporated milk instead of the 2% to cut the calories even more – It’s delish! Second time I added two heaping teaspoons…. and can I just use equal? To a medium saucepan, over medium heat, add the heavy cream, almond milk, pumpkin pie spice and salt. -Seaglassgreen - Page 2 | Mark's Daily Apple Health and Fitness Forum page 2, Back to it again! #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 Thanks for the recipe! Once simmering, remove from the heat. Seriously addicting. This Healthy Keto  Pumpkin Pie Custard is  Low Carb, Gluten Free, Grain Free and can even be paleo! Now I will DEF be making this!! Thank you!! Huge hit that I will make again and again. You can serve them slightly warm, at room temperature or cold. Pour mixture evenly into eight 6-oz. My mom is always able to detect the stevia taste when I use liquid stevia but never when I use the packets. •, or vanilla liquid stevia or even cinnamon stevia. Anyhoo, after perusing this site I think I just found my new favorite recipe place. Preheat oven to 350 degrees F. Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible. Be sure to stir the coconut milk well before using. 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. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. 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. This is my favorite recipe right now. Do you mean whole eggs or egg whittes? Make sure you greased them well or they won’t be too pretty when inverted upside down. Made this twice (bought one of the big cans of pumpkin). 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. another bowl, stir together the brown sugar, cornstarch, spices, … - Page 3 | Mark's Daily Apple Health and Fitness Forum page 3, Pumpkin Mocha Protein Smoothie {No Sugar Added}, Thanksgiving Dinner Idea's - Gastric Bypass Recipes - RenewedReflections, Fat mom's daily struggles.. and other junk - Page 7 | Mark's Daily Apple Health and Fitness Forum page 7, Vanilla Egg Protein Custards {Sugar Free & Low Carb}, Gluten Free Comfort Food Recipes | Three Bakers Gluten Free BakeryThree Bakers Gluten Free Bakery, All Things Pumpkin! Look how that deliciousness! Pour the milk into a saucepan. 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. Luckily for anyone following a dairy-free diet, there are plenty of alternative milks to make it just as decadent. 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 Fantastic recipe. We used powdered stevia and almond milk and it turned out great! Stir to combine. Too keep the carbs down I replaced the milk/cream with almond milk and the sugar with Splenda for Baking. 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 … I’ve done it, check this recipe: Healthier Pumpkin Pie Low Calorie & Low Sugar! Combine pumpkin and all spices in one bowl. Your site is a God-send. The texture was definitely more eggy than I expected (it looked more like traditional creamy pumpkin pie texture in the photos), but I still liked it. I don’t have the liquid stevia but used the dry. Made without artificial sweeteners and only natural stevia, no aftertaste is evident at all. Whisk the egg mixture into the pumpkin mixture until well combined. custard cups. I will circle back and let you know how it goes! It's basically a pumpkin custard pie but it's a cake as well. Most recipes call for either evaporated milk or sweetened condensed milk. Do you think a cup cake pan would work? A creamy treat often thought of as out of reach, by lactose intolerant folks. I used Trader Joes unflavored liquid stevia, and found this too sweet, with a sweetener after taste. of stevia, it doesn’t sound sweet enough for my family. Thanks — hoping to prep for Thanksgiving ahead of time! But I am coming from the metric system so I need help eg temperature pls… you are using F instead C right? Thank you for this suggestion! I’ve never had a problem with this pie being dry and I’ve cooked it over a dozen times. Plan on trying this. This looks A.maaazing!!! Now I’m about 5 minutes from Whole Foods. Any ideas how much I’d use of dry stevia as a substitute? Amazing!!!! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2754875 tripled. TKS, I’d be afraid to try it for fear of wasting the ingredients and having to throw it out. We eat it for breakfast, so I double the recipe and make it in a casserole dish that I’ve greased with butter, of course cooking longer.