Sometimes I just don’t feel like futzing with a pie crust. 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 could also take a can of coconut milk and put it in your fridge overnight. Preheat oven to 350°F. 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. Required fields are marked *. It has no added sugar so it’s not a sweet dessert. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. Yum! I just made your pumpkin pie making easy. Refrigerate for a couple hours before serving. Let me know. 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. Desserts, Recipes, Uncategorized | 106 comments. Is crockpot cooking time the same if you double recipe? This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Could you substitute Splenda for the Stevia and Coconut flour for the Almond flour? I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? Your email address will not be published. If you make one of my recipes and love it, let me know. -Annissa. -Annissa, Excellent! Thai Pumpkin Custard requires 6 to 12 of eggs depends on the size of the kabocha. Gluten Free + Low Calorie + Paleo. This recipe is a diabetic version of my Recipe #102073. Splenda should not be a problem. Ann, I think it will be delicious with maple syrup and sweet potatoes! It will surely please all those pumpkin lovers when fall comes around. Most Thai desserts have eggs as an ingredient, and they always use the whole eggs. -Annissa, I am so happy to have found your site. Margaret, Thanks for sharing your substitutions! I can already tell that I owe you a thank you in advance, because this sounds delicious! Let us know how this works for you! Yield. Let us know how it works! But that does increase carbs.. A really nice recipe and so easy to throw together. So good! According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. The only sugar alcohol I can deal with is erythritol. Thanks! This is baking in the oven now as it is near dinner time and want it done sooner. My last bite I drizzled a teeny bit of maple syrup over it, and WOW… That bite was epic! * Percent Daily Values are based on a 2000 calorie diet. T, I think it’s a matter of personal preference. Good luck! Gradually beat in sweetener. Share on my Facebook page or tag me on Instagram (@countrygirlcookin). The cooking time may vary. I’m not sure how it would work with some sort of egg replacer. I would appreciate your support for my family and the up keeping of my blog! Yes, I think all of those substitutes would work. I’m not sure of the amount because I haven’t tried it this way. I’ll go with that then. For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. 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. -Annissa. Make this healthy custard any time you want to fill the house with the aroma of fall spices. You may even be able to leave it out–the custard will probably just be a bit more dense. -Annissa. -Annissa. This post may contain affiliate links. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in. Most used milk or some type of cream and sugar. Thank you, Thanks for sharing your substitutions! $rfsn_creative.generate('refersion_client/16689/creatives/dynamic/26140-d95b98f1d62c352e856dc48f411bac09.json', { Without milk, pie has mor: pure pumpkin taste. I love this dessert served hot! I am only 6 weeks into keto so my taste buds are still adapting. I would start at a tablespoon or two. Another wonderful option is to add a dollop of our keto vanilla ice cream. I put it in an 8××8 baking dish at 350 for 45 mins. Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. The delicious taste of pumpkin pie yet none of the high calories or fat! If using maple syrup, is 1/2 cup the recommended amount? 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! Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. Combine all ingredients in medium … Go for it! Thanks!!! -Annissa. After looking at several keto recipes, this was the winner due to the ease of using the slow cooker! Hi Marion, The recipe takes one cup (not one can). He really enjoyed it. 20 mins. Here’s an easy pumpkin dessert that is under 100 calories. I might be concerned with raw commercial eggs if you use it without cooking. That would allow it to cook all the way through without the edges burning. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. Thank you, S Brooks, Hmmm. Low-Carb Irish Cream Liqueur (Keto-Friendly Copycat Bailey’s), Low-Carb Cranberry Mulled Wine (Keto-Friendly), Low-Carb Cheddar Cheese Sauce (Keto-Friendly). This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . Be sure to get the one that is twice as sweet as sugar, It will give a conversion of 1/2 cup Pyure= 1 cup stevia. Delicious enough to eat for dessert {with a dollop of whipped cream … Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. -Annissa. Any milk: Milk in filling produces more of a custard type pie. I believe I used a low setting, but I honestly didn’t keep track of how long I heated it for. -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!! I love both sweet potatoes and pumpkin anything! -Annissa. I haven’t tried either of these substitutions, but I don’t think they will be a problem. Yummy!! Thanks ! -Annissa. I just made this today. How do I keep the leftovers and how long will it keep? And for sugar I used Truvia, 1/2 cup was perfect for my tastebuds. My husband can’t have stevia, can I just use erythritol, if so how much? -Annissa. The shape of the pot can make a difference too. First time I’ve made a keto dessert that I liked! 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! Any liquid sweetener works: If using solid honey, make sure you warm it up on the stove to melt. I followed your recipe. While I no longer eat pumpkin pie I do eat this pumpkin custard. I think it depends a bit on what exact ingredients My Fitness Pal assigns to it. Could I use 100% pure Xylitol granules as the sweetener? Yum! -Annissa. It’s nice to know how substitutions work. When I saw this picture I thought it was a miniature. What is the serving size? Liz, I’m not really sure. © 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. Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. Really appreciate your quick response. And for how long would you recommended? How large is the serving size? In addition, all of our recipes are grain-free and low-carb. I spoon it out onto plates, then top with a bit of stevia sweetened whipped cream and sprinkle with a bit of nutmeg. 3 hrs 35 mins. Larisa, Oh no! If you try it, let us know how it goes! Thanks for the recipe . I visited via a Pinterest pin and am so happy to have found you! Custards tend to be firmer than puddings. Yes, but you will need a lot less as it absorbs so much more water. I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. This lets out much of the heat and it needs to heat back up to the baking temperature. Place cups in 13×9-inch baking pan. Whisk pumpkin puree, half-and-half, … Of course, you won’t be eating 1/2 cup of puree at a time. 1/2 cup of stevia is a lot! -Annissa, Awesome! Or must it be served warm? Not sure if you’re talking about doin it before or after cooking. Nicole, The difference is that My Fitness Pal counts sugar alcohols as carbs. Thanks for sharing this recipe is a keeper. Not sure if I missed it in the recipe? (Firmer at the bottom, then custard, then cake, with no pie crust. 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. For me, it's usually done in about 2 hours and 15 minutes. It would work well as a Thanksgiving dessert or even as a breakfast treat. Glad your first time was a success! Thank you!!! I'd love to see it. This totally hit the spot! This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! I’m such a fan of all your work. I only have Splenda and Truvia packets for a sweetener. While custards and puddings have similar ingredients, there are some differences. A wonderful recipe! Then, I have great meal. Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. Heat the pumpkin and spices in a saucepan until the puree starts to sputter. Enjoy! I did use powder swerve. Just pop all of the ingredients in the slow-cooker and let it go to work. I would have thought it would be done by now. You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. aid: '2246867.86d93' I can’t test every recipe with every sweetener, but people always want to know about this. I haven’t tried either of these changes. Don't confuse the two. I also doubled the pumpkin pie spice because I like it zesty!! Both will also increase the carb count significantly. What pumpkin pie dreams are made of! -Annissa. It’s the smallest one I have. Yummy. In this recipe, the custard is “baked” in a slow-cooker. Erithritol, so I powdered and doubled. 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 . What Can I Do With Leftover Canned Pumpkin? When I first began baking custard I had to make a few changes to all of the recipes I found. Will My Non-THM Friends Like Pumpkin Custard? The custard is made like a traditional pumpkin pie filling—everything gets mixed together in just one bowl (woot woot!). Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! Can you alter the temperature of a rice cooker to be similar to a slow-cooker? To make this recipe dairy free, simply switch out the heavy cream and use coconut cream. Thank you. Glad it filled that craving! Preheat oven to 350 degrees. It would be just like a crustless pumpkin pie! The others make me miserable. I might start with 1/4 cup and if that doesn’t dramatically change the texture of the batter, add a bit more. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Honey or maple syrup should work fine in this recipe. Pour mixture into saucepan over low heat. -Annissa. Served with whipped cream with a few drops of liquid vanilla Stevia added to it. I am definitely going to make this over the weekend. I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. Custards and pudding also differ in texture. Save Recipe. We've created countless gourmet recipes that are unique to this blog. Will more almond flour be necessary? I truly wish recipes would state this as it makes it so much easier to stick to a plan. In previous comments, some people have mentioned they have been successful baking it in the oven. 440 One bite of this crust-less pumpkin custard and you will be in awe! If you try this pumpkin custard and enjoy it, share the love! 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! One serving of this recipe includes only a fraction of that amount. I am a dollhouse/miniature food Artisan. Hi Annissa! Thanks so much for your feedback! These are smooth and velvety crustless pumpkin … It’s delicious by itself. -Annissa. Another thing that can present an issue with a slow cooker is opening the lid and checking it. 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. This is about 8 ounces. You may need to increase the amount, however as I believe it is the same sweetness as sugar. Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. Your email address will not be published. If you don’t have a slow-cooker, you can still make 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. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. This recipe worked exceptionally well as a guide. Thank you for useful article. This looks so good! I’m excited to give this a try for our office potluck. A decadent dessert with more wholesome ingredients and less guilt?! My entire family ate it. when custard is done, the sides will pull away from the crock and the center will be set. Just made and tasted the recipe. We are very happy we were able to create. This looks like a fantastic dessert! Let us know how it turns out! Seriously addicting. The pumpkin and spices lean this egg custard … Maybe it will be similar to sweet potato pie! Annissa. So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. about 1 quart. Puddings are thickened with starches. I love this idea! Most of my followers can’t eat these as they are too high in carbs. Glad you enjoyed it! Next time I’ll add 2 Tablespoons more. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. My only hesitation on using this substitution is that when using that much erythritol, you may have some trouble with it going into solution. 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. I stay away from desserts, but knew this craving was too strong. I’m playgo make it Tomorrow morning but I am celiac and on a low fodmap diet for IBS. We roasted our pumpkins and our pumpkin seeds. We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. I will still make again with way less coconut sugar and a bit of stevia. To me it was just ok but it definitely wasn’t terrible. This means that you will need to double the amount of sweetener if you use xylitol. Beat the egg for 2 minutes until entirely uniform and foamy. The thing I love about this custard is that there’s no crust to deal with. 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