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Creamy Keto Pumpkin Custard

Get ready for the creamiest, tastiest keto Pumpkin Custard on the planet! It’s smooth, delish, and the best part, an easy fix! And, I’ll show you my chef tricks and tips to make this amazing keto dessert recipe!

keto pumpkin custard in black ramekins
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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

Ingredients to Make This Easy Pumpkin Custard Recipe

keto pumpkin custard on a spoon

How To Make This Delish Crustless Pumpkin Pie

  1. Whip the eggs, heavy whipping cream, vanilla, and pumpkin puree in a bowl.
  2. Combine the SoNourished sugars, salt, and pumpkin pie spice in another bowl.
  3. Mix wet and dry ingredients together.
  4. 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.

keto pumpkin custard in a black ramekin with a dollop of whipped cream

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!

Is pumpkin keto?

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.

Is crustless pumpkin pie keto?

Yes! There are only about 4 net carbs per serving in this decadent crustless pumpkin pie recipe.

How long will pumpkin pie custard keep?

Wrapped tightly, they’ll keep for up to a week in the fridge.

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Step By Step Process

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ketp pumpkin custard in a ramekin on a plate with spoons
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Keto Pumpkin Custard

Smooth and creamy and with just the right amount of custard,
Course Desserts
Cuisine American
Keyword custard, dessert, pumpkin, pumpkin custard, pumpkin pie
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 359kcal
Author Chef Jenn



  • 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.


Serving: 0.66cups | Calories: 359kcal | Carbohydrates: 7g | Protein: 5g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 204mg | Sodium: 359mg | Potassium: 192mg | Fiber: 1g | Sugar: 2g | Vitamin A: 8580IU | Vitamin C: 2mg | Calcium: 87mg | Iron: 1mg | Net Carbohydrates: 6g

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.

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!

about jenn

Hi, I’m Jenn!

I’m a cookbook author (Keto Soup Cookbook and Keto Diabetic Cookbook and Meal Plan) as well as a retired chef, recipe developer, and writer of this blog (that’s a lot of hats!). I embarked on a journey to create foodie-worthy Keto-friendly meals that any home cook can be proud of! No matter if you’re low-carb, no-carb, dirty, or strict Keto, there are recipes in Keto Cooking Wins for you and your family. Read more...

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