Get ready for the creamiest, tastiest keto Pumpkin Custard on the planet!
OK, so I don’t know that this is in fact the best crustless pumpkin pie on the planet, but when fall arrives and I start craving the delicious flavors of pumpkin pie without the carbs, this is my recipe of choice.
This easy-peasy recipe uses a combination of spices to create the delicious flavor, and there’s not too much pumpkin this so you never feel like you’ve got a mouthful of pumpkin puree.
All in all, it’s a well-balanced and flavorful keto Pumpkin Custard that ALWAYS hits the spot!
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What You Need to Make Keto Pumpkin Custard
- 4 oven-safe ramekins or small dishes
- Mixing bowl – these stackable mixing bowls are genius!
- Measuring cups
- Measuring spoons
- Sheet pan – sheet pans have raised sides, versus a flat cookie sheet. Use a sheet pan with this recipe to catch overflow when baking, and to make sure the custards don’t slide off the pan when transporting them
Ingredients to Make This Easy Pumpkin Custard Recipe
- pumpkin puree
- heavy whipping cream
- pumpkin pie spice
- white sugar substitute
- brown sugar substitute
How To Make This Delish Crustless Pumpkin Pie
- Whip the eggs, heavy whipping cream, vanilla, and pumpkin puree in a bowl.
- Combine the sugars, salt, and pumpkin pie spice in another bowl.
- Mix wet and dry ingredients together.
- Fill oven-safe ramekins and bake on a sheet pan until set. Chill, or serve warm!
Is Pumpkin Keto?
Yes! Pumpkin has about 9 net carbs per CUP of cooked pumpkin, and when you consider how little actual pumpkin is in each serving, pumpkin is totally keto. Plus, pumpkin has some impressive nutritional benefits that make it well worth eating.
Chef Jenn’s Tips
- Use FRESH pumpkin pie spice for this dish. Don’t use last year’s, don’t use the one you found in the back of your cupboard. Buy a new, fresh container. You’ll taste the difference!
- Lightly spraying the ramekins with cooking spray will help them release from the dish but we love eating them right out of the ramekin.
- Serve these tasty keto pumpkin custards warm or chill them. Either way, be sure to serve them with a dollop of whipped cream or this amazing keto caramel sauce.
- Want more pumpkin? Pair your keto Pumpkin Custard with this lovely pumpkin spice latte or this keto pumpkin bread.
Can Keto Pumpkin Custards be Frozen?
To freeze them, wrap the ramekins tightly in plastic or foil and then freeze for up to three months. Thaw in the fridge for a few hours before enjoying.
Frozen keto pumpkin custards will give off a bit of liquid when thawed. This is fine, they’re still delicious!
Yes! Pumpkin has enough fiber to make the net carb count come to about 9 grams per 1 cup serving. And, you’re rarely eating 1 cup of cooked pumpkin. Most recipes have far less than that per serving.
Yes! There are only about 4 net carbs per serving in this decadent crustless pumpkin pie recipe.
Wrapped tightly, they’ll keep for up to a week in the fridge.
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Step By Step Process
Smooth and creamy and with just the right amount of custard,
- Mix the pumpkin, eggs, cream and vanilla. Whip it with a whisk to get it light and smooth.
- Mix the sugars, salt, and pumpkin pie spice in a small bowl.
- Combine the wet and dry ingredients in a bowl and mix well.
- Pour into ramekins that have been lightly sprayed with cooking spray or oil.
- Place ramekins on a sheet pan and bake in a pre-heated 350-F oven for 35-45 minutes or until set in the middle.
Cooking time varies based on how cold your ingredients were when they went into the oven.
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Serving Size:2/3 cup
Amount Per Serving: Calories: 352Total Fat: 35gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 194mgSodium: 351mgCarbohydrates: 93gNet Carbohydrates: 4gFiber: 1gSugar: 4gSugar Alcohols: 88gProtein: 6g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.
Want even more keto delciousness? Finish with this delish keto pumpkin custard, but start your feast with one of these amazing keto casseroles, or this family favorite, a cheesy Sausage Parmigiana. Keto corned beef hash and Dash egg bites are tasty picks for breakfast, too!