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!
This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.
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
- SoNourished white sugar substitute
- SoNourished 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 SoNourished 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.
Like This? Also Try:
Step By Step Process
Keto Pumpkin 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.
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!