Pumpkin Custard
Pumpkin Custard is a silky, creamy fall dessert made with pumpkin puree, warm spices, and a simple low-carb sweetener blend. It tastes like pumpkin pie filling and bakes perfectly in individual ramekins.
Servings: 4 servings
Calories: 157kcal
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
Recipe Card Tips
- Don't skip the water bath. Baking the ramekins directly on the oven rack leads to a grainy, slightly curdled texture instead of smooth custard.
- Pull the custards while the center still jiggles slightly. They continue setting as they cool, so a little wobble at the finish line is exactly right.
Nutrition
Serving: 0.5cup | Calories: 157kcal | Carbohydrates: 7g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 43mg | Potassium: 188mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10089IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg | Net Carbohydrates: 5g