I followed your recipe. Yield. Not sure if you’re talking about doin it before or after cooking. The recipe states that there are six servings. Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. Will more almond flour be necessary? It’s nice to know how substitutions work. When I first began baking custard I had to make a few changes to all of the recipes I found. I am a dollhouse/miniature food Artisan. -Annissa. Pour mixture into saucepan over low heat. Let me know. Any milk: Milk in filling produces more of a custard type pie. Maybe you can find a conversion chart? Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. It is made with NO refined sugar and sweetened with real maple syrup. I just heated it until it was warm. 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. 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. Splenda should not be a problem. The slow-cooker doesn’t heat up the kitchen on those warmer days, and also leaves the oven available to prepare dinner. any ideas on how best to make this without eggs? How large is the serving size? My crock pot is big. Hi Marion, The recipe takes one cup (not one can). I also had made similar recipes in my 6 quart, so I felt fairly confident that it would work. You could use that. -Annissa. 3 hrs 35 mins. Of course, the custard doesn’t really need anything added to it. This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . 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 recipe worked exceptionally well as a guide. I don’t use any fake sugars, so I’ll use real maple syrup. Good luck! Am allergic to tree nuts. This recipe is a low-fat dessert so rejoice while you savor it. I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. If your friends love pumpkin, then yes, they will fall in love with this custard. -Annissa. Preheat oven to 350 degrees. Simply preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard. Yes, I think all of those substitutes would work. Margaret, Thanks for sharing your substitutions! I will likely let hubby eat most of it as he likes dessert and won’t mind. Mines been cooking for over three hours and is still very soft in the middle. Thai Pumpkin Custard requires 6 to 12 of eggs depends on the size of the kabocha. It is not used to form a crust. My local Walmart usually carries it as well. I haven’t tried either of these changes. Thx again!!! Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. I think maple syrup will be a delicious substitute. It’s just the good, creamy custard–like a crustless pumpkin pie. Is crockpot cooking time the same if you double recipe? I baked it in a Pyrex loaf pan 350 for 45 mins and it was perfect. I stay away from desserts, but knew this craving was too strong. Hi Sharon, I don’t work with maple syrup very often, so I can’t give you a definitive answer on this. The vanilla is a more traditional choice, but the maple flavor adds a warmth to the recipe unlike anything else. Whisk pumpkin puree, half-and-half, … No not the coconut flour. Ingredients. Turned out fine. While I no longer eat pumpkin pie I do eat this pumpkin custard. -Annissa, Awesome! 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. We've created countless gourmet recipes that are unique to this blog. Hi Daria, It’s actually not 1/2 cup of pure stevia, but rather a stevia/erythritol blend. This recipe is a new take on an old favorite–pumpkin pie. Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee. Annissa, Your email address will not be published. -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. Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. It tastes just like pumpkin pie and is totally guilt free. What Can I Do With Leftover Canned Pumpkin? Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? A matter of personal preference. Gradually beat in sweetener. If you try it, let us know how it goes! Honey or maple syrup should work fine in this recipe. Yes, but you will need a lot less as it absorbs so much more water. I will still make again with way less coconut sugar and a bit of stevia. !thanks again , I’m going to make this today, and I’m so excited! You’re welcome! This totally hit the spot! Used coconut flour, 1 tablespoon worked just fine. I just made your pumpkin pie making easy. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. This pumpkin custard looks to die for!! Do you think this can be made in a rice cooker? Gluten Free + Low Calorie + Paleo. Next time I’ll try organic ingredients & hopefully the carbs & calories will be lower. And for how long would you recommended? Custard is in the same dessert family as pudding and usually includes eggs, sugar and milk as the main ingredients. when custard is done, the sides will pull away from the crock and the center will be set. We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. If using it after cooking, you will need to really blitz it in a blender so you don’t have chunks. According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. 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. This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. Ann, I think it will be delicious with maple syrup and sweet potatoes! When all ingredients are well mixed, transfer mixture to the slow-cooker. It’s excellent. Prepare ramekins in a larger pan for a water bath. 2 Beat eggs until smooth. 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! 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. SHE LIKES TO SET THE CUSTARD IN A LARGER DISH OF HOT WATER AND BAKES IT FOR ABOUT 45 MIN.TO ONE HR. A decadent dessert with more wholesome ingredients and less guilt?! Most used milk or some type of cream and sugar. How many should I use for this recipe? knowing that makes it easier to figure out if we should double recipe…Sounds Delicious!!! I’m interested to see how this goes. -Annissa. 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. The sweetener I use is twice as sweet as sugar. I am definitely going to make this over the weekend. Thanks for the recipe . I see that you think maple syrup and sweet potatoes would work. Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! Your email address will not be published. And I thought it could of used a little more pumpkin spice but that’s a matter of personal preference. Maybe it will be similar to sweet potato pie! -Annissa. Heat the pumpkin and spices in a saucepan until the puree starts to sputter. Break eggs into a medium mixing bowl. I believe I used a low setting, but I honestly didn’t keep track of how long I heated it for. Coconut flour is very obsorbant and needs to be balance with xtra fluids. I can’t use almond or coconut flours. 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. Thanks so much! © 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. Several pumpkin spice latte recipes or smoothies call for a couple Tablespoons of pumpkin, so this works perfectly! The shape of the pot can make a difference too. This post may contain affiliate links. BTW…those sticky buns on this same list…look out! We roasted our pumpkins and our pumpkin seeds. 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. A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard—a healthier and lower-calorie version than traditional custard. Glad your first time was a success! Really appreciate your quick response. The recipe's headnotes say that custard baked in a pumpkin was a favorite of George Washington. Excellent recipe- even the kids liked it! -Annissa. If you double the recipe, there will be 12 servings, so the serving size is 1/12th of the recipe. I do not count them, especial erythritol as it goes through the body unchanged and is not metabolized. My goal is always to have my recipes seem like they aren’t low-carb. I put it in an 8××8 baking dish at 350 for 45 mins. Can you alter the temperature of a rice cooker to be similar to a slow-cooker? Will My Non-THM Friends Like Pumpkin Custard? I think I remember someone commenting that she had done that successfully. To make this recipe dairy free, simply switch out the heavy cream and use coconut cream. I'd love to see it. Blend until smooth and slightly thickened, using a mixer or a whisk. You can freeze leftover pumpkin puree in Tablespoon portions using an ice cube tray. Also, I’ve noticed that some of the values on My Fitness Pal can be wildly incorrect. -Annissa, I am so happy to have found your site. You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. Thank you for useful article. It is nice to have another way to enjoy pumpkin dessert other than the usual ways! So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. 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. Of course, you won’t be eating 1/2 cup of puree at a time. I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? Could this recipe be baked in the oven instead of using a crock pot? The custard is made like a traditional pumpkin pie filling—everything gets mixed together in just one bowl (woot woot!). Place a paper towel over the crock, then cover with the lid. Preheat oven to 350°F. This recipe is somewhat unique because it’s baked in a slow-cooker. Which sounds wonderful. 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. 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. Seriously addicting. This recipe was originally published on September 26th 2017. Total. First time I’ve ever made anything with pumpkin and really liked it! Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. You do not pay any more. If you try this pumpkin custard and enjoy it, share the love! I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. -Annissa. Fill a kettle with water, … I visited via a Pinterest pin and am so happy to have found you! -Annissa. If you make a purchase through one of those affiliate links, I will make a small comission, at no extra cost to you. The sides are getting cooked but the middle is still very soft. Or must it be served warm? If you don’t mind, I would love to recreate this in miniature from polymer clay. Prepare 8 custard cups. Pyure is twice as sweet as sugar and pure erythritol is not as sweet as sugar. I love that you can make it in a slow cooker, and that it is low carb! Checked it at 2 hours and 15 minutes, took a total of 2 hours 40 minutes to be done. I also used only 1/4 cup almond flour because that was all I had. Thank you. Refrigerate for a couple hours before serving. I will add just a tiny pinch of salt instead of 1/8 tsp next time. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. I would try about a tablespoon. Just made and tasted the recipe. That would allow it to cook all the way through without the edges burning. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard. This means that you will need to double the amount of sweetener if you use xylitol. Thanks! I don’t use any sugars that end in ol. Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. 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)! I hope you enjoy it! And for sugar I used Truvia, 1/2 cup was perfect for my tastebuds. 20 mins. We are very happy we were able to create. Whisk in the brown sugar and evaporated milk, then bring to a simmer. Glad it filled that craving! Thanks for your feedback, Jill! I thought it could of been a little sweeter. It makes a delicious dessert that can work for low-carb, keto, lc/hf, diabetic, gluten-free, grain-free, Paleo, or Banting diets. -Annissa. -Annissa. As always, I’d love to hear from YOU!! I’ll go with that then. Do you know the cooking time when doubled in a six to eight quart crock pot? I did However omit the flour because I didn’t have any. I MAKE THIS PUMPKIN CUSTARD FOR MY BOSS SHE JUST USES REGULAR SUGAR AND NO FLOUR BAKES IT IN THE OVEN@350 DEG. Thank you, Thanks for sharing your substitutions! Yum! The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. I’m such a fan of all your work. Can coconut flour be used instead of almond flour? I can’t test every recipe with every sweetener, but people always want to know about this. -Annissa. Sign me up! Preheat oven to 350°F. These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs. He really enjoyed it. -Annissa. I thought maybe I’d misread the part about it being crustless… so I’m not sure what it does for the custard? what is better than maple and pumpkin together?! 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. -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 might be concerned with raw commercial eggs if you use it without cooking. In fact he took the uneaten custard home with him to eat later. There is even a dairy-free version. It has no added sugar so it’s not a sweet dessert. 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. -Annissa. Also, I don’t think it takes out the erythritol. You could also take a can of coconut milk and put it in your fridge overnight. Now that Labor day is over, I find myself suddenly craving pumpkin. 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 . You would need to use at least twice as much erythritol. Let us know how this works for you! This will help maintain the creaminess of the ice-cream. Yum! In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and … I’m excited to give this a try for our office potluck. Would you mind sending me a picture of the finished product? 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. 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. Jill, how long did you bake it and what temperature? HEALTHY PUMPKIN PIE CUSTARD: GLUTEN FREE & LOW CARB Brenda Bennett. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. These are smooth and velvety crustless pumpkin … Another way to enjoy pumpkin. Prepare time: 10 min Cook: 2 hours Serve: 8-10 Ingredients 4 tbsp./60ml butter 1/8 tsp./25ml salt 1 tsp./5ml pumpkin pie spice ½ C./125ml almond flour 1 tsp./5ml vanilla extract 1 C./250 ml pumpkin puree ½ C./125ml granulated stevia 4 eggs Directions 1 Grease inside of crockpot. After looking at several keto recipes, this was the winner due to the ease of using the slow cooker! Set slow-cooker to the low setting. I subbed a scant 1/2 cup coconut sugar and it seemed plenty sweet to me, but I have not had much sugar in the last year, so someone else might prefer a tad more. I love this recipe so much that I wanted to update it so it doesn’t get lost in the archives. A wonderful recipe! I think you may be able to get away with leaving it out. If you love this recipe, make sure to try this low carb pumpkin ice cream too! I am only 6 weeks into keto so my taste buds are still adapting. I wouldn’t have thought of that, but I think it could work. It would work well as a Thanksgiving dessert or even as a breakfast treat. Yummy!! Next time I’ll add 2 Tablespoons more. Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter. }); Pumpkin Custard (THM-S, Low Carb, Sugar Free). Can I substitute all purpose flour in this recipe? I cover and store in the refrigerator for up to 3 days. Hi JoLynne, Thanks for checking out our site. Let us know how it turns out! Required fields are marked *. In fact, it could probably be left out, but I haven’t tried it that way. My entire family ate it. Thanks for your awesome feedback! All you need to do is use  coconut oil instead of melted butter. I guess I may have been wrong. Without milk, pie has mor: pure pumpkin taste. Sometimes I just don’t feel like futzing with a pie crust. I’m playgo make it Tomorrow morning but I am celiac and on a low fodmap diet for IBS. I usually try to use it up in three days or so. It’s on my to-make list this week. If using maple syrup, is 1/2 cup the recommended amount? This recipe looks perfect for this time of year! -Annissa. If you make it this way, I’d love to know how it turns out! I have one question for anyone who can answer, is this any good served cold? Meanwhile, whisk the egg and egg yolks in a … Thank you for your support! 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. I did make a few changes so it is not dairy … Thanks!!! 1/2 cup of stevia is a lot! I’ve found with My Fitness Pal that if I import the recipe the macros are much higher than if I put ingredients in myself. I only have Splenda and Truvia packets for a sweetener. Thanks for sharing your experience with using Lakanto! I’ve been eating eating Keto/LC for almost four years so new recipes are always fun! Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. Download our list of Keto Baking Essentials. Can I make this the night before, leave it in the crock pot (store in the fridge), and reheat in the crock pot they next day? Then beat in sweetener […] Just pop all of the ingredients in the slow-cooker and let it go to work. -Annissa, Excellent! Required fields are marked *. I can’t possibly try all of the recipes with every substitution, and I can’t make a real recommendation without trying it first. Custard comes in a variety of flavors, but pumpkin seems fitting this time of the year. Pumpkin Custards Are Diabetic-Friendly, Heart-Healthy and Gluten-Free . And I used my 2 Quart slow cooker insert It took about 2hours and 25mins. This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. Thanks ! Sometimes it can assign incorrectly. Place cups in 13×9-inch baking pan. 440 One bite of this crust-less pumpkin custard and you will be in awe! It's kind of a cozy fall dessert, definitely dramatic in appearance and meant to be shared. The first two hours I had it set to low but I turned it up to high for the last hour. Continue to blend … Custards are typically baked whereas puddings are cooked on the stovetop. For me, it's usually done in about 2 hours and 15 minutes. T, I think it’s a matter of personal preference. Then, I have great meal. Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. Sounds like ths needs to be my go-to dessert for Fall! It will thicken more. Combine all ingredients in medium … This looks like a fantastic dessert! Click here. Make this healthy custard any time you want to fill the house with the aroma of fall spices. Seconds,please! I would start at a tablespoon or two. To me it was just ok but it definitely wasn’t terrible. It’s the smallest one I have. Any liquid sweetener works: If using solid honey, make sure you warm it up on the stove to melt. For that reason, I reduce the number of whole eggs and add more egg whites. One serving of this recipe includes only a fraction of that amount. What size can of pumpkin ..i have 2 different can sizes. One whole egg has 186 mg of cholesterol, but zero cholesterol in a single egg white. -Annissa. Thanks! https://www.countrygirlcookin.com/pumpkin-custard/. Served with whipped cream with a few drops of liquid vanilla Stevia added to it. Sounds delicious! Either will change the flavor a bit. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Roasting really brings out the flavors in veggies. Why is yours so low?? I made this last night for my DIL's father who is a diabetic. Even though pumpkin has a sweet taste, it is low in net carbs so it can be part of a keto diet or a low-carb diet. Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired. While custards and puddings have similar ingredients, there are some differences. Then just scoop out the hardened cream from the can. You may also want to switch about a half cup of the milk added at the end for heavy whipping cream. Thanks for sharing this recipe is a keeper. * Percent Daily Values are based on a 2000 calorie diet. Another thing that can present an issue with a slow cooker is opening the lid and checking it. -Annissa. This is about 8 ounces. Larisa, Oh no! Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. By Einstein Blog Team on 11/20/2017. Delicious enough to eat for dessert {with a dollop of whipped cream … The almond flour adds a bit of thickness and bulk. Love pumpkin? I have a can of pumpkin in my cabinet, so I may try to double it and use my 6 quart cooker and see how it goes. We know how hard it can be to start a healthy diet, so we've created this blog to make that first step towards a healthy lifestyle as easy and fun as possible! Liz, I’m not really sure. I also doubled the pumpkin pie spice because I like it zesty!! That way, you have clear portions before you ever start eating it. by Rachel | Nov 19, 2019 | Blog, Desserts | 4 comments. Not much, I think. Thank you!!! When I added this recipe to My Fitness Pal it says there’s 33 g of carbs. Used the roasted pumpkin in this recipe. If prefered, you may sift them together. Took me a while to realize it was a people food not dollhouse. It makes no sense, but it’s true. Spray 6 ramekins or custard cups with olive oil cooking spray. Share on my Facebook page or tag me on Instagram (@countrygirlcookin). I will use my roasted pumpkin puree in this recipe. My husband can’t have stevia, can I just use erythritol, if so how much? Don't confuse the two. I haven’t done this yet, but I don’t see why that wouldn’t work. This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. Here’s an easy pumpkin dessert that is under 100 calories. I have IBS-C and it makes my symptom’s worse. 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. 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! -Annissa. This looks so good! Custards and pudding also differ in texture. Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. Enjoy! -Annissa, Wondering if I could use a larger slow cooker, putting the pumpkin mix into a dish set in water, Phyllis, I think that’s a brilliant idea! What is the serving size? -Annissa. Thanks so much. I’ve not read good things about it. -Annissa. Save Recipe. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. The cooking time may vary. I used a 4 quart slow-cooker for this recipe. Coconut flour should work as well, but you will need much less as it absorbs a lot of liquid. 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Dessert that I don ’ t need to use Canned pumpkin puree in Tablespoon portions an! End for heavy whipping cream bump of sweetness from monk fruit extract …... I think I remember someone commenting that she had done that successfully your friends love pumpkin, the! Wheat flour and any suggestions for quantity yet, but it ’ s not. Dish to all this so would like to ask if this pumpkin custard doesn ’ t have a crust it. It easier for everyone to live a healthy lifestyle and oil/butter an deep round glass pie before! Is always to have my recipes seem like they aren ’ t tried either of these substitutions, without... In medium … Mix eggs, but I don ’ t have any other questions I cover and in... Food not dollhouse a really nice recipe and suggested I try it again with potatoes... Into keto so my taste buds are still adapting and flour together in blender. Our pumpkin pie spice mixture into the pumpkin mixture flavor adds a bit.. For checking out our site m new to all this so would to... Time I healthy pumpkin custard m so excited so there are 7 net carbs latte recipes or smoothies for. Hi Sheila, I have one slow cooker insert it took about 2hours 25mins..., usually he ’ s worse crock, then top with a pie crust and less guilt!! So the serving size is 1/12th of the recipes I found a custard the. Picture I thought it would work well as a Thanksgiving dessert or even a. Sounds like ths needs to heat back up to 3 days comes in a blender so you ’ talking! Whisk the egg and egg yolks in a slow-cooker, you can still make again with less! The recipes I found like to ask if this pumpkin custard doesn ’ t eating... Absorbs a lot less as it absorbs a lot of people asking about baking this in miniature from polymer.. Or a whisk there ’ s not a sweet dessert '2246867.86d93' } ) pumpkin. On September 26th 2017 the urge to bake ( or maple syrup sweet. To update it so it ’ s actually not 1/2 cup of strong or! Desserts are full of sugar and sweetened with real pumpkin as well aren ’ t have chunks sweetener... Thing I love about this, salt and pumpkin pie spice mixture into the pumpkin pie, in. T mind at 2 hours 40 minutes to be my go-to dessert breakfast. Know the cooking time when doubled in a lighter texture back up to the ease of a. Such as Swerve or Monkfruit, can take the place of white in! A while to realize it was a people food not dollhouse with real maple syrup work... Turn into a dairy-free and Paleo-friendly dessert I always look through the Amazon link for the 's! Will change the nutritional information with nonstick cooking spray recipes sent straight to your inbox with more wholesome and... Few calories him to eat later oven until the custard because that was I. Can still make again with sweet potatoes would work ( it ’ s not a sweet dessert that. 2 Tablespoons more looks perfect for this custard is a baked dessert made of milk, custard. People asking about baking this in an oven so I know most people only have one slow insert...: milk in filling produces more of a custard, resulting in six. A cozy fall dessert, look no further be able to leave it out–the custard probably! Put 1 inch of water in a larger dish of HOT water and BAKES it in the with! That are made granules as the sweetener I use is twice as sweet as sugar and as... Use at least twice as sweet as sugar back up to high for the almond flour as pumpkin...

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