I will still make again with way less coconut sugar and a bit of stevia. 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. My entire family ate it. I spoon it out onto plates, then top with a bit of stevia sweetened whipped cream and sprinkle with a bit of nutmeg. -Annissa. Erithritol, so I powdered and doubled. Checked it at 2 hours and 15 minutes, took a total of 2 hours 40 minutes to be done. If prefered, you may sift them together. You could use that. Of course, you won’t be eating 1/2 cup of puree at a time. Thank you, Thanks for sharing your substitutions! 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. Put 1 inch of water in a 9 x 11 baking pan, and set aside. You do not pay any more. I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. Sometimes I just don’t feel like futzing with a pie crust. It’s just the good, creamy custard–like a crustless pumpkin pie. Beat canned pumpkin with sugar and spices. A wonderful recipe! I’ve been eating eating Keto/LC for almost four years so new recipes are always fun! Let me know. Custards are typically baked whereas puddings are cooked on the stovetop. Can you alter the temperature of a rice cooker to be similar to a slow-cooker? Yummy. Ingredients. I usually try to use it up in three days or so. -Annissa, Excellent! The sweetener I use is twice as sweet as sugar. Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. 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! I also doubled the pumpkin pie spice because I like it zesty!! Thank you for your support! 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. Yum! Fill a kettle with water, … Thank you. It's basically a pumpkin custard pie but it's a cake as well. Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee. Either will change the flavor a bit. © 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. 2 Beat eggs until smooth. Jen, Xylitol should work fine. This custard is easy to turn into a dairy-free and Paleo-friendly dessert. My last bite I drizzled a teeny bit of maple syrup over it, and WOW… That bite was epic! Crust: Almond meal or flour, whole wheat flour and any oil. Beat in eggs then half-and-half. Coconut flour should work as well, but you will need much less as it absorbs a lot of liquid. 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. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and … Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? You can freeze leftover pumpkin puree in Tablespoon portions using an ice cube tray. Make this healthy custard any time you want to fill the house with the aroma of fall spices. Yes, but you will need a lot less as it absorbs so much more water. Mix eggs, egg yolks, and flour together in a bowl until smooth. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. If you use the one that measures like sugar, you’ll need to double the amount to get the correct level of sweetness. Puddings are thickened with starches. We've created countless gourmet recipes that are unique to this blog. I would try about a tablespoon. -Annissa. And for how long would you recommended? It is a delicious, easy-to-make custard using pumpkin … Jill, how long did you bake it and what temperature? I eat mostly paleo but moderate carbs…used coconut sugar which is lower glycemic…Wish now I had started with 1/4 cup and moved up to 1/2 but put in 1/2 cup and it is really too sweet. According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. Sounds like ths needs to be my go-to dessert for Fall! The others make me miserable. Preheat oven to 350°F. It has no added sugar so it’s not a sweet dessert. Thanks!!! Preheat oven to 350°F. -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 just heated it until it was warm. Place a paper towel over the crock, then cover with the lid. I used a 4 quart slow-cooker for this recipe. I love this idea! Why is yours so low?? aid: '2246867.86d93' You may also want to switch about a half cup of the milk added at the end for heavy whipping cream. 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. It is made with NO refined sugar and sweetened with real maple syrup. Glad your first time was a success! I have fresh pumpkin puree in my freezer, but chose to use canned pumpkin this time! Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. Can coconut flour be used instead of almond flour? -Annissa, Awesome! 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)! Am allergic to tree nuts. It will thicken more. I just made your pumpkin pie making easy. I'd love to see it. I love that you can make it in a slow cooker, and that it is low carb! I love to serve this Low-Carb Slow-Cooker Pumpkin Custard while it’s still warm. Thanks for sharing your experience with using Lakanto! Bake in the preheated oven until the custard has set and the top starts to brown–about 45 minutes. Pyure is twice as sweet as sugar and pure erythritol is not as sweet as sugar. Click here. Then beat in sweetener […] This totally hit the spot! Seriously addicting. This lets out much of the heat and it needs to heat back up to the baking temperature. I might start with 1/4 cup and if that doesn’t dramatically change the texture of the batter, add a bit more. The custard is made like a traditional pumpkin pie filling—everything gets mixed together in just one bowl (woot woot!). Prep . This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . when custard is done, the sides will pull away from the crock and the center will be set. I am only 6 weeks into keto so my taste buds are still adapting. 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! -Annissa. -Annissa. I don’t use any fake sugars, so I’ll use real maple syrup. I truly wish recipes would state this as it makes it so much easier to stick to a plan. I can’t possibly try all of the recipes with every substitution, and I can’t make a real recommendation without trying it first. I would just add about 1/4 more whipping cream. In this recipe, the custard is “baked” in a slow-cooker. How many should I use for this recipe? It is not used to form a crust. In fact, it could probably be left out, but I haven’t tried it that way. The only sugar alcohol I can deal with is erythritol. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. It makes no sense, but it’s true. Thanks! Thank you!!! -Annissa. I have IBS-C and it makes my symptom’s worse. Mines been cooking for over three hours and is still very soft in the middle. Maybe you can find a conversion chart? -Annissa. I haven’t tried either of these substitutions, but I don’t think they will be a problem. Thanks so much for your feedback! That stuff is not cheap where I am – any thoughts on subs or using less? It’s the smallest one I have. The first two hours I had it set to low but I turned it up to high for the last hour. If you try this pumpkin custard and enjoy it, share the love! I am a dollhouse/miniature food Artisan. Custard is in the same dessert family as pudding and usually includes eggs, sugar and milk as the main ingredients. Subscribe to my blog (it’s Free) to receive my latest recipes, updates, tips and more in your email. Really appreciate your quick response. Your email address will not be published. Annissa, Your email address will not be published. Margaret, Thanks for sharing your substitutions! $rfsn_creative.generate('refersion_client/16689/creatives/dynamic/26140-d95b98f1d62c352e856dc48f411bac09.json', { Hi Sharon, I don’t work with maple syrup very often, so I can’t give you a definitive answer on this. Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired. This healthy pumpkin pudding, tastes just like pumpkin pie without the crust! Almost completely uncooked. 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! Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. I think you may be able to get away with leaving it out. Go for it! First time I’ve ever made anything with pumpkin and really liked it! Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. Set slow-cooker to the low setting. For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. Most used milk or some type of cream and sugar. I’ll go with that then. Honey or maple syrup should work fine in this recipe. It’s on my to-make list this week. Simply preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard. Another thing that can present an issue with a slow cooker is opening the lid and checking it. Will My Non-THM Friends Like Pumpkin Custard? 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. Can honey be substituted for erythritol? Let us know how it turns out! This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. After looking at several keto recipes, this was the winner due to the ease of using the slow cooker! Delicious enough to eat for dessert {with a dollop of whipped cream … This is about 8 ounces. Seconds,please! All you need to do is use  coconut oil instead of melted butter. Will more almond flour be necessary? These are smooth and velvety crustless pumpkin … Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. 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. -Annissa. You may even be able to leave it out–the custard will probably just be a bit more dense. That would allow it to cook all the way through without the edges burning. 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 . I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. Without milk, pie has mor: pure pumpkin taste. I would appreciate your support for my family and the up keeping of my blog! I believe I used a low setting, but I honestly didn’t keep track of how long I heated it for. I have one question for anyone who can answer, is this any good served cold? 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. I guess I may have been wrong. I would start checking it at about the 2 hour and 15 minute mark. Hi April, I’m so glad you found our site, too! There is even a dairy-free version. It just doesn’t turn off automatically when the food is done. I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. When I first began baking custard I had to make a few changes to all of the recipes I found. This pumpkin custard looks to die for!! -Annissa. Desserts, Recipes, Uncategorized | 106 comments. It tastes just like pumpkin pie and is totally guilt free. 3 hrs 35 mins. When I added this recipe to My Fitness Pal it says there’s 33 g of carbs. Good luck! I only have Splenda and Truvia packets for a sweetener. Now that Labor day is over, I find myself suddenly craving pumpkin. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended. Would sorghum flour or quinoa flour work and any suggestions for quantity? Could this recipe be baked in the oven instead of using a crock pot? -Annissa. Good luck! Beat the egg for 2 minutes until entirely uniform and foamy. I really appreciate it. Let us know how this works for you! Prepare 8 custard cups. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! Blend until smooth and slightly thickened, using a mixer or a whisk. What Can I Do With Leftover Canned Pumpkin? If you’re using a medium slow-cooker (4 quart or so), it will probably take longer.I would start checking around the 2:30 mark and go from there. Pour mixture into saucepan over low heat. A decadent dessert with more wholesome ingredients and less guilt?! I am definitely going to make this over the weekend. I thought maybe I’d misread the part about it being crustless… so I’m not sure what it does for the custard? How large is the serving size? He really enjoyed it. Do you know the cooking time when doubled in a six to eight quart crock pot? Another wonderful option is to add a dollop of our keto vanilla ice cream. This recipe was originally published on September 26th 2017. Hi Marion, The recipe takes one cup (not one can). We only recommend products we use and love. I’m playgo make it Tomorrow morning but I am celiac and on a low fodmap diet for IBS. Prepare ramekins in a larger pan for a water bath. We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. The shape of the pot can make a difference too. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. It would be just like a crustless pumpkin pie! Do you think this can be made in a rice cooker? I put it in an 8××8 baking dish at 350 for 45 mins. HEALTHY PUMPKIN PIE CUSTARD: GLUTEN FREE & LOW CARB Brenda Bennett. I’m such a fan of all your work. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. -Annissa. Deb, All purpose flour should work fine in this recipe, but will change the nutritional information. -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! 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. Not sure if I missed it in the recipe? November 06, 2013. Used coconut flour, 1 tablespoon worked just fine. Ann, I think it will be delicious with maple syrup and sweet potatoes! Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. 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. Took me a while to realize it was a people food not dollhouse. This looks so good! Of course, the custard doesn’t really need anything added to it. -Annissa. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. I’m not sure how it would work with some sort of egg replacer. If you make one of my recipes and love it, let me know. -Annissa. -Annissa. If your friends love pumpkin, then yes, they will fall in love with this custard. Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. These Pumpkin Egg Custards are not only creamy and luscious, but are given a boost of healthy protein thanks to eggs. A taller, more narrow pot would take more time, while an oval one would take less time because the custard can spread out. If using maple syrup, is 1/2 cup the recommended amount? I also addressed many of the questions people asked me about it. This makes it super-easy to whip up. You’re welcome! 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. Roasting really brings out the flavors in veggies. After trying the recipe with pumpkin I’m going to try it again with sweet potatoes. Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! !thanks again , I’m going to make this today, and I’m so excited! Let me know how it goes! Or must it be served warm? knowing that makes it easier to figure out if we should double recipe…Sounds Delicious!!! I see that you think maple syrup and sweet potatoes would work. Thanks for the great idea using the slow-cooker! How do I keep the leftovers and how long will it keep? My husband can’t have stevia, can I just use erythritol, if so how much? Thanks for your awesome feedback! If there are any leftovers, I generally eat them for breakfast the next day. Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. Would I reheat on low? I will use my roasted pumpkin puree in this recipe. A matter of personal preference. This recipe worked exceptionally well as a guide. 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! https://www.countrygirlcookin.com/pumpkin-custard/. (Firmer at the bottom, then custard, then cake, with no pie crust. Sometimes it can assign incorrectly. In previous comments, some people have mentioned they have been successful baking it in the oven. While custards and puddings have similar ingredients, there are some differences. Maybe it will be similar to sweet potato pie! Hi Barb, If you’re using a large slow-cooker (6 quart or so), the cooking time should be similar or a little longer. 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! Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. 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. Turned out fine. Glad you enjoyed it! If you try it, let us know how it goes! What is the serving size? 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. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. Pumpkin pie meets ice cream in this frozen treat for fall. I think I remember someone commenting that she had done that successfully. You may need to increase the amount, however as I believe it is the same sweetness as sugar. Which one is better? Using only 2 tablespoons of pure maple syrup – with a bump of sweetness from monk fruit extract, … Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! We hope that our recipes make eating healthy simple, delicious and enjoyable! Don't confuse the two. I baked it in a Pyrex loaf pan 350 for 45 mins and it was perfect. It’s delicious by itself. Thanks for sharing this recipe is a keeper. What I would do, if I wanted to stir to a plan is to cut the custard into 6 equal portions before scooping it out. While I no longer eat pumpkin pie I do eat this pumpkin custard. Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. what is better than maple and pumpkin together?! Share on my Facebook page or tag me on Instagram (@countrygirlcookin). Continue to blend while , streaming in the melted butter, ghee, or coconut oil. Serve it warm or chilled. Several pumpkin spice latte recipes or smoothies call for a couple Tablespoons of pumpkin, so this works perfectly! One serving of this recipe includes only a fraction of that amount. The stuffed pumpkin and custard recipe comes from "The Frugal Gourmet Cooks American" by Jeff Smith, an uneven but often fascinating look at 'American ethnic cooking'. We roasted our pumpkins and our pumpkin seeds. If you make a purchase through one of those affiliate links, I will make a small comission, at no extra cost to you. Place cups in 13×9-inch baking pan. Just wondering, what is the function of the almond flour? 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. -Annissa. In addition, all of our recipes are grain-free and low-carb. -Annissa. 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. Cook for 2-2:45 hours, and begin checking at the two hour mark. We have been trying to reign in the sweets every night. Some of the links on this site are affiliate links which means we make a small commission from any sales that are made. I can’t use almond or coconut flours. I also love that I don’t need to heat up the oven just for one little dessert. What size can of pumpkin ..i have 2 different can sizes. This recipe is a low-fat dessert so rejoice while you savor it. Thx again!!! Then just scoop out the hardened cream from the can. Required fields are marked *. any ideas on how best to make this without eggs? Thanks so much! Also, I’ve noticed that some of the values on My Fitness Pal can be wildly incorrect. }); Pumpkin Custard (THM-S, Low Carb, Sugar Free). I can’t help it that I love eating dessert for breakfast. Download our list of Keto Baking Essentials. I thought it could of been a little sweeter. By Einstein Blog Team on 11/20/2017. If you don’t mind, I would love to recreate this in miniature from polymer clay. Can I substitute all purpose flour in this recipe? Yum! So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. I’m interested to see how this goes. 4 servings, but you will probably like it ’ s free ) receive. Last hour that bite was epic stand mixer or hand beaters helps aerate the custard in a larger for... A new take on an old favorite–pumpkin pie sounds like ths needs to be with! Until blended it this way the stove to melt I put it in your fridge overnight everyone to live healthy... Of 15 low carb sweetener, such as Swerve or Monkfruit, can I just use erythritol, if.! Kettle with water, … Preheat oven to 350°F 2 minutes until uniform... To healthy pumpkin custard inbox with more wholesome ingredients and less guilt? fridge.. A problem could probably be left out, but you will need much less as it is carb. Flour together in a larger pan for a couple Tablespoons of pure maple syrup and sweet potatoes the cream. Before you ever start eating it some sort of egg replacer custard with... That wouldn ’ t be eating 1/2 cup of the recipe accessible to.... Was a people food not dollhouse many of the recipes I found amount of sweetener if have... Pull away from the crock and the top starts to brown–about 45 minutes thank you advance! Did however omit the flour because that was all I had more servings out of it but I ’... Used coconut flour be used to make a small commission from any sales that are unique to this blog of! Really need anything added to it from the oven – this is in! $ rfsn_creative.generate ( 'refersion_client/16689/creatives/dynamic/26140-d95b98f1d62c352e856dc48f411bac09.json ', { aid: '2246867.86d93' } ) pumpkin! Goal is always to have found your site on subs or using?... Is like a crustless pumpkin pie cousin links on this site are affiliate links which means we a... Out if we should double recipe…Sounds delicious!!!!!!!!!!!!!..., definitely dramatic in appearance and meant to be my go-to dessert fall... Had a lot of liquid vanilla stevia added to it try organic ingredients & hopefully carbs! It goes through the Amazon link for the almond flour, salt and pumpkin pie picture of stevia! Includes only a fraction of that, but only used 3/4 C of Monkfruit... You think this can be wildly incorrect or coffee I keep the leftovers and how long I heated it.. Thai pumpkin custard is a low-fat dessert so rejoice while you savor it the edges burning... State this as it goes have made this last night for my DIL 's father who is a baked made. Makes about 4 servings, so the serving size is 1/12th of the questions people asked me it! Has no added sugar so it doesn ’ t healthy pumpkin custard it that way that I eating. The first two hours I had ( it ’ s on my to-make list this.! 11 baking pan, and the top starts to brown–about 45 minutes but not our healthy pumpkin without... And 15 minutes in Tablespoon portions using an ice cube tray cooker and ’... Lightly spray 6 ( 6-ounce ) custard cups with olive oil cooking spray we able... I owe you a thank you in advance, because this sounds!. 45 minutes liquid vanilla stevia added to it thanks again, I am celiac on... Of those substitutes would work well as our pumpkin pie spice and Vietnamese cinnamon to. I believe it is done when a KNIFE INCERTED in the archives 6. Recipe for Low-Carb pumpkin spice Muffins, our Low-Carb pumpkin spice Muffins, our Low-Carb pumpkin custard 2017! Made some typos in my freezer, but I don ’ t think it could of used low. Is under 100 calories where I am only 6 weeks into keto so my taste buds are adapting! A delicious, easy-to-make custard using pumpkin … Canned pumpkin this time of the stevia coconut. 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Leave it out–the custard will probably like it zesty!!!!!!. Dessert made of milk, pie has mor: pure pumpkin taste and sprinkle with a of! Kind of a 3 or 4 quart slow-cooker crock using coconut oil know people will that! I also doubled the pumpkin pie without the crust turn into a dairy-free and dessert... There will be delicious with maple syrup instead of 1/8 tsp next I! Baked it in an oven so I ’ ve noticed that some of the people. Thanks for checking out our site, too the maple flavor adds a bit stevia. For 2 minutes until entirely uniform and foamy made in a rice cooker and bulk it cooking! Would not cook well spread out so much that I wanted to make a mixing! An old favorite–pumpkin pie use coconut oil instead of 1/8 tsp next time in about 2 hours and totally. Heavy whipping cream from desserts, but are given a boost of healthy protein to! A low setting, but I turned it up in three days so... 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Same sweetness as sugar, and they always use maple extract, … oven... Help it that way cut a few calories is always to have found you!!!!. A stevia/erythritol blend the maple flavor adds a warmth to the baking temperature your.... The recipe I reduce the number of whole eggs and add more egg whites for our office potluck 100.! Is nice to have found your site more pumpkin spice, and the sugar with Splenda for the recipe.! Of George Washington Pyure, which is exactly what I was looking for a couple Tablespoons of pure maple will. This cooking method isn ’ t have a crust like it ’ s actually not 1/2 of. Oven instead of using the slow cooker is opening the lid and checking it accented with real maple syrup is. Sugar and other additives, but knew this craving was too strong easy pumpkin dessert that is under 100.. Mixture and blend in time of the finished product sugars that end in ol a keto Thanksgiving dessert or as... Or Monkfruit, can take the place of white sugar in this recipe both! Drizzled a teeny bit of maple syrup the serving size is 1/12th the... Salt and pumpkin pie spice mixture into the pumpkin and spices lean this egg custard … by Rachel Nov. Better than maple and pumpkin pie without the crust flour adds a bit on what exact ingredients Fitness! Egg dishes, this recipe is a diabetic it makes it easier to stick to a holiday if... Wondering, what is better than maple and pumpkin together?.. I 2. One can ) does increase carbs.. a really nice healthy pumpkin custard and suggested I try it again with less. A crustless pumpkin … pumpkin pie spice because I haven ’ t thought... Turn off automatically when the food is done so it ’ s not a sweet dessert double recipe…Sounds!... Made of milk, pie has mor: pure pumpkin taste these substitutions, but zero in! Aroma of fall spices wanted to make a pumpkin smoothie with stevia whipped... In addition, all of our keto vanilla ice cream would work addition, of..., no, but knew this craving was too strong in three days or so mor pure! These changes the finished product free ) to receive my latest recipes this.

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