Pumpkin Custard is silky, creamy, and packed with warm fall flavor. It tastes like the smooth, rich center of a pumpkin pie, without the crust, and bakes beautifully in individual ramekins for an easy, elegant dessert. With just a handful of ingredients and minimal prep time, this is the perfect treat when you want something cozy and pumpkin-spiced without fuss.
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I make this keto-friendly Pumpkin Custard whenever I’m craving pumpkin pie but don’t feel like rolling out a crust or making a full dessert. Everything gets whisked together in one bowl, poured into ramekins, and baked gently in a water bath until the custard sets into a perfectly smooth, velvety texture. It’s comforting, simple, and naturally low-carb thanks to the erythritol and stevia. Enjoy it warm, chilled, or topped with a little whipped cream for an effortless fall dessert.
Ingredients
- Pumpkin puree – Use pure pumpkin, not pumpkin pie filling.
- Eggs – Large or extra large eggs are fine.
- Heavy whipping cream
- Erythritol powder – Or your favorite keto sweetener.
- Vanilla extract – You can use artificial extract, it’ll be just fine.
- Stevia powder
- Pumpkin spice – For the best flavor, use fresh spices.
How to Make Pumpkin Custard
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 350°F (180°C) so it’s ready when the custard goes in.
In a mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, erythritol, vanilla, stevia, and pumpkin spice. Whisk until the mixture is completely smooth and well combined. Pour the custard evenly into four oven-safe ramekins.
Place the filled ramekins inside a larger baking dish or cake pan. Pour about 2 inches (3 cm) of hot water into the pan so the ramekins sit in a shallow bath. This gentle steaming helps the custard cook evenly without curdling.
Transfer the entire dish to the oven and bake for 50 minutes, or until the custard is set but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool for a few minutes. Enjoy your custards warm, or chill them in the refrigerator for a firmer texture.
Serving Suggestions
Serve this low carb Pumpkin Custard warm straight from the oven or chill it for a cool, smooth dessert. Top with whipped cream, a sprinkle of cinnamon, chopped pecans, low-carb caramel sauce, or sugar-free chocolate chips for an extra treat. It’s perfect for fall gatherings, Thanksgiving, or simple weeknight desserts.
Storage Tips
Allow custards to cool completely, then cover and refrigerate for up to 4 days. Enjoy them cold or reheat gently in the microwave in short intervals to avoid overheating. These custards are not recommended for freezing due to their delicate texture.
Pumpkin Custard
Equipment
- Four oven-safe ramekins
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- ½ cup heavy cream
- ¼ cup erythritol powder
- 1 teaspoon vanilla extract
- ¼ teaspoon stevia powder
- ½ teaspoon pumpkin spice
Instructions
- Preheat oven to 350°F (180°C).
- Whisk pumpkin puree, eggs, heavy cream, erythritol, vanilla, stevia, and pumpkin spice together until smooth. Pour into 4 ramekins.
- Place ramekins in a larger baking dish. Add about 2 inches (3 cm) of water so the ramekins sit in a shallow bath.
- Bake for 50 minutes, until the custard is set but slightly jiggly in the center.
- Remove from water bath, cool slightly, and serve warm or chilled.
Notes
Nutrition
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.
