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A small white plate with a pumpkin custard topped with pecans and whipped cream.
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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.
Prep Time5 minutes
Baking Time50 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: crustless pumpkin pie, keto pumpkin custard, low-carb pumpkin dessert, pumpkin custard
Servings: 4 servings
Calories: 157kcal
Author: Chef Jenn

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

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