Download our list of Keto Baking Essentials. It is a delicious, easy-to-make custard using pumpkin … It will make the batter more liquid, and there isn’t any wet ingredients I would want to take out, so I would try to use as little as I could. 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. Save Recipe. Go for it! © 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. I can already tell that I owe you a thank you in advance, because this sounds delicious! Cook for 2-2:45 hours, and begin checking at the two hour mark. According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. I truly wish recipes would state this as it makes it so much easier to stick to a plan. I love this dessert served hot! The recipe states that there are six servings. The delicious taste of pumpkin pie yet none of the high calories or fat! I stay away from desserts, but knew this craving was too strong. For me, it's usually done in about 2 hours and 15 minutes. Turned out fine. How large is the serving size? One whole egg has 186 mg of cholesterol, but zero cholesterol in a single egg white. -Annissa. This was amazing. Don't confuse the two. If you’re looking for something sweeter, you can try to substitute honey or maple for the stevia and adjust it until you’re happy with the sweetness level. I am only 6 weeks into keto so my taste buds are still adapting. A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard—a healthier and lower-calorie version than traditional custard. Thx again!!! Then just scoop out the hardened cream from the can. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. I don’t use any sugars that end in ol. 20 mins. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. https://www.countryliving.com/food-drinks/g4588/healthy-pumpkin-recipes I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. Sounds delicious! Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? All you need to do is use  coconut oil instead of melted butter. Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. We only recommend products we use and love. I love to serve this Low-Carb Slow-Cooker Pumpkin Custard while it’s still warm. Required fields are marked *. My entire family ate it. I’m interested to see how this goes. Annissa. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. Not sure if you’re talking about doin it before or after cooking. Desserts, Recipes, Uncategorized | 106 comments. If you don’t have a slow-cooker, you can still make this recipe. Just keep in mind that the sweetener I use is twice as sweet as sugar, so you may need to adjust the quantity to get the same level of sweetness. Can honey be substituted for erythritol? Do you think this can be made in a rice cooker? What Can I Do With Leftover Canned Pumpkin? Nicole, The difference is that My Fitness Pal counts sugar alcohols as carbs. If you try this pumpkin custard and enjoy it, share the love! This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . Would I reheat on low? Coconut flour is very obsorbant and needs to be balance with xtra fluids. It will surely please all those pumpkin lovers when fall comes around. Thanks for the recipe . 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! I can’t help it that I love eating dessert for breakfast. It's kind of a cozy fall dessert, definitely dramatic in appearance and meant to be shared. In previous comments, some people have mentioned they have been successful baking it in the oven. I think you may be able to get away with leaving it out. Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. Just made and tasted the recipe. I think I remember someone commenting that she had done that successfully. Simply preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard. Sounds like ths needs to be my go-to dessert for Fall! The custard is made like a traditional pumpkin pie filling—everything gets mixed together in just one bowl (woot woot!). 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. Love pumpkin? I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? I also doubled the pumpkin pie spice because I like it zesty!! Roasting really brings out the flavors in veggies. Preheat oven to 350 degrees. It’s nice to know how substitutions work. In addition, all of our recipes are grain-free and low-carb. Thanks so much! -Annissa. We have been trying to reign in the sweets every night. In fact he took the uneaten custard home with him to eat later. 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)! 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. Thank you for your support! You could also take a can of coconut milk and put it in your fridge overnight. The almond flour adds a bit of thickness and bulk. Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. Deb, All purpose flour should work fine in this recipe, but will change the nutritional information. Mines been cooking for over three hours and is still very soft in the middle. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. Margaret, Thanks for sharing your substitutions! Thanks so much for your feedback! If you don’t mind, I would love to recreate this in miniature from polymer clay. I'd love to see it. * Percent Daily Values are based on a 2000 calorie diet. The sweetener I use, Pyure, is twice as sweet as sugar. Served with whipped cream with a few drops of liquid vanilla Stevia added to it. I don’t use any fake sugars, so I’ll use real maple syrup. This Healthy Pumpkin Pie made with an addicting walnut date crust and topped with pumpkin custard is super easy to make and so delicious you won’t want to share! In fact, it could probably be left out, but I haven’t tried it that way. It would work well as a Thanksgiving dessert or even as a breakfast treat. This healthy pumpkin pudding, tastes just like pumpkin pie without the crust! I have one question for anyone who can answer, is this any good served cold? If your friends love pumpkin, then yes, they will fall in love with this custard. For that reason, I reduce the number of whole eggs and add more egg whites. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! Hi Daria, It’s actually not 1/2 cup of pure stevia, but rather a stevia/erythritol blend. It’s on my to-make list this week. -Annissa. The thing I love about this custard is that there’s no crust to deal with. This means that you will need to double the amount of sweetener if you use xylitol. Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! I am a dollhouse/miniature food Artisan. It’s the smallest one I have. Ann, I think it will be delicious with maple syrup and sweet potatoes! This is about 8 ounces. I just made this today. So good! The first two hours I had it set to low but I turned it up to high for the last hour. Then, prepare the custard the same way as you would if using a slow-cooker except pour it into the prepared pie dish instead of a slow-cooker. I would try about a tablespoon. Thai Pumpkin Custard requires 6 to 12 of eggs depends on the size of the kabocha. I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. I will use my roasted pumpkin puree in this recipe. That she had done that successfully cholesterol, but will change the nutritional.! 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