Keto Pumpkin Custard (An Easy Crustless Pumpkin Pie)

When fall arrives and I start craving pumpkin pie without the carbs, this is my go-to recipe. Keto pumpkin custard is a crustless version, well-balanced and flavorful, that hits the spot every time.

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This uses a combination of spices for real flavor, and there is not so much pumpkin that it ever tastes like a mouthful of pumpkin puree. Serve it warm or chilled, whichever you prefer.

Chef Jenn’s Take on Keto Pumpkin Custard

Use fresh pumpkin pie spice specifically, not last year’s container, and not the one buried in the back of the cupboard. Buy a new one, you will genuinely taste the difference.

Whip the eggs, cream, vanilla, and pumpkin together in one bowl until light and smooth first. Mix the sugars, salt, and pumpkin pie spice separately, then combine the two. Bake on a sheet pan rather than directly on the oven rack, it catches any overflow and makes transporting the ramekins much easier. Lightly spray the ramekins with cooking spray if you plan to unmold them, though eating straight from the ramekin is genuinely fine too.

Cook time varies depending on how cold your ingredients were going in, so treat the range as a guide rather than an exact number.

Pumpkin itself runs about 9 net carbs per full cup, but this recipe uses far less than a cup total, spread across several servings, so it stays well within keto range. Serve with whipped cream, or drizzle with my own Keto Caramel Sauce. If you freeze these, know they release a bit of liquid once thawed, they are still delicious.

What You’ll Love About Keto Pumpkin Custard

• Well-balanced spice, never so much pumpkin it feels overwhelming.
• All the flavor of pumpkin pie, no crust or rolling required.
• Serve it warm or chilled, whichever fits the occasion.

Ingredients

• Pumpkin puree – Pure pumpkin, not pumpkin pie filling.
• Eggs – Whipped with the cream and pumpkin until light and smooth.
• Heavy whipping cream – Full fat.
• Pumpkin pie spice – Fresh, not last year’s container.
• Granulated keto sweetener – Your preferred brand.
• Brown sugar substitute – Your preferred brand.
• Vanilla extract – Good quality makes a real difference.
• Salt – To balance the sweetness.

How to Make Keto Pumpkin Custard

Scroll down for the full recipe card with exact measurements and printable instructions.

Whip the pumpkin, eggs, cream, and vanilla together until light and smooth. In a small bowl, mix the sugars, salt, and pumpkin pie spice. Combine the wet and dry ingredients and mix well.

Pour into ramekins that have been lightly sprayed with cooking spray. Place the ramekins on a sheet pan and bake in a preheated 350°F oven for 35 to 45 minutes, or until set in the middle. Chill or serve warm, topped with whipped cream.

Make It A Meal

For more pumpkin desserts, Keto Pumpkin Pie is another great option. Finish either one with Pecan Cupcakes with Brown Butter Icing or a drizzle of Keto Caramel Sauce.

Storage

This freezes well. Wrap the ramekins tightly in plastic or foil and freeze for up to 3 months. Thaw in the fridge for a few hours before eating. Frozen custards release a bit of liquid once thawed, they are still delicious. Wrapped tightly, they keep for up to a week in the fridge.

Frequently Asked Questions