2 teaspoons ground cinnamon 5. This looks delicious and I’m so glad it’s a low carb recipe! Not really, but they are good in pumpkin pie. thank you. Pumpkin custard is hearty, nutrient-dense, and perfectly spiced. This site uses Akismet to reduce spam. Thanks so much, really you haven’t found a sugar free egg custard? Are you making this into a pie or keeping it crustless? Add the pumpkin and coconut milk to the bowl and mix until well blended. It’s going to take me some time to get used to that since I end up at the grocery frequently during the week. Next time, I’ll add more in the batter.). Don't tell and they won't ever suspect that it is dairy free. Have you considered making egg tart custards sugar-free style? Thank you for this recipe! The delicious taste of pumpkin pie yet none of the high calories or fat! In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. I love custard! I don’t have ramekins. Perhaps you did not read/see the link above for the recipe for the whipped cream:https://www.sugarfreemom.com/recipes/dairy-free-sugar-free-whipped-cream/. * Percent Daily Values are based on a 2000 calorie diet. This homemade pumpkin pie recipe calls for any milk or dairy-alternative and other ingredients that you probably already have in the pantry. Thanks! Mine was perfect like pumpkin pie– I made mine in a pie pan instead of ramekins…. Slit the vanilla pod in half length ways. Thanks for the recipe!! You need to disolve it first if you don’t want a little “crunch” to it. Thanks — hoping to prep for Thanksgiving ahead of time! http://greatist.com/health/awesome-weird-healthy-recipes-canned-pumpkin. You can buy my cookbook for yourself or friends and family at a discount right now on Amazon! Learn how your comment data is processed. Everyone loved it. First time I used the one teaspoon as called for in liquid form. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. A creamy treat often thought of as out of reach, by lactose intolerant folks. Please comment. How did you calculate nutritional info? Have you ever tried using the Nunaturals stevia packets? Sprinkle with more nutmeg! Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined. Your email address will not be published. I used 3 cans of organic pumpkin double the heavy cream to 1 cup, and only used 6 eggs. . Bring to a boil and cook for 1 minute, stirring constantly. (I also used the powder stevia and didn’t taste the sweetness, but sprinkled some additional stevia and cinnamon powder on it and it was yummy. Was totally delicious, and WILL MAKE AGAIN! I add some coconut (the low-carb folks love coconut) and some dark chocolate chips – to just about anything except vegetables! We eat it for breakfast, so I double the recipe and make it in a casserole dish that I’ve greased with butter, of course cooking longer. Pumpkin custard, pumpkin … I think 40 minutes was too long. Have you seen the recipe I made using this custard in a pie crust? Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. Whisk the egg mixture into the pumpkin mixture … The delicious taste of pumpkin pie yet none of the high calories or fat! and can I just use equal? Can you use flax egg instead? Want a great gift for the Holidays? What would the equivalent sweetener amount if using swerve? Wife. For a dairy free pumpkin pie custard, use full-fat coconut milk in place of the half-and-half. grated nutmeg, almond milk, eggs, malt syrup, ground cinnamon and 4 more Marbled Chocolate Pumpkin Baked Custard Cuisinicity unsweetened almond milk, sugar, pumpkin, large eggs, … so u do not have to add 3. This very popular recipe was originally posted in October of 2012 and has been a huge pinning recipe during every fall season. You could try it but may need more liquid so it doesn’t dry out because of the protein powder. Pumpkin pie is a Thanksgiving and Christmas staple. This recipe is somewhat unique because it’s baked in … This Amish Country Pumpkin Custard is the perfect pie for the holidays! They taste creamy and smooth, with the sweet taste of pumpkin and a … I’m super excited to make these! I now have the apple custard in the oven and I can’t wait to try! Am making this recipe for the third time now. If you need dairy free try some Dairy Free Whipped Cream on top or leave it without out, but be sure to chill them! Sounds awesome Healthy Pumpkin Pie Custard: Gluten Free & Low Carb | SugarFreeMom.com DD born August 2012 Hoping to start trying for #2 soon SW 9/2/13: 212.4 CW GW: 130 ish Short […], […] the recipe earlier and it looked too good to not try so I headed to the store for some ingredients. Step 3 Prepare a deep baking dish with 6 ramekins or other oven-proof bowls, and add enough water to … Can you please tell me the source for your recipe card? I was looking for a dessert and found Healthy Pumpkin Pie Custard Healthy Pumpkin Pie Custard: Gluten Free & Low Carb I haven't tried it, but it sounds really good. I had to add some honey to the top of it to get the sweetness that I wanted. The addition of pumpkin firms the custard up and gives it a texture that reminds me of pumpkin pie. I also like Swerve http://amzn.to/2h6zfsX and Sukrin Gold http://amzn.to/2y3LMIc. Combine pumpkin, sweetener, cinnamon, ginger, and cloves in large bowl. Gradually add coconut milk and almond milk; whisk to blend. I have found adding an extra egg per batch, (10 when doubled,) makes for a richer texture, but am using home made pumpkin puree from field pumpkins so that may be a bit more watery than from sugar pumpkins or canned from store. I would definitely add melted butter to it. Any ideas how much I’d use of dry stevia as a substitute? Was wondering the same thing. This post and photos may contain Amazon or other affiliate links. Granted I […], […] likely eat turkey and veggies. Used soy milk and added three tablespoons of brown sugar. I had the same question! Interested in making this into A Healthier Pumpkin Pie? This with a handfull of almons fills you up!! LOW CARB YUM. I used a muffin tin and had enough for 10 custards, and only baked for about 35 minutes to keep the custardy texture. The flavor was good, but it was REALLY dry, more cake-like. Looks like this recipe has been updated to use Vanilla liquid Stevia, but I’ll bet you could use whatever sweetener you prefer. I just wanted to stop by and say I made this tonight and it’s amazing. In fact my super picky husband and oldest son actually LOVE this custard, and hubby is always the first one to comment if he notices an aftertaste! I had to keep one old picture because this is the one below that gets pinned the most! – Healthiest Regards, Pumpkin Vanilla Millet Porridge: Dairy & Gluten Free | SugarFreeMom.com, Healthier Pumpkin Pie: Low Calorie & Low Sugar | SugarFreeMom.com, 45 Healthy Christmas Menu Recipes | SugarFreeMom.com, Operation 100 Day Clean Up! I could barely taste the stevia, and I didn’t mind the little I could taste, but my it bothered my mom, so next time I might use even less liquid stevia. It is a fabulous addition to my low carb recipes. However, I would not use it for pie filling. Naturally Sweetened Sugar-Free, Keto, Low Carb Recipes for the whole family. Mother. Plan on trying this. I really don’t like stevia and I have unpleasant reactions to artificial sweeteners. I’ve been wanting to make Pumpkin Crepes, which are plain crepes but with a pumpkin custard filling. You’re very welcome, glad you can use the recipes for her. My son said, ” I usually don’t like pumpkin, but I love this”. A. Hi Angela, I would serve it in a pie dish like a crustless pumpkin pie or cut in squares in a 9 by 13. Looks Delicious!!! It’s the perfect little portion made in 7 ounce ramekins. Pour the custard into 6- 1/2 cup ramekins or one medium ceramic baking dish. Thank you sooooo much for this recipe!!! Next time I think I will go two tablespoons. Next time going to add a bit more spice/cinnamon. […], […] recipe filling is my Healthier Pumpkin Pie Custard recipe, plan and simple. Get the recipe! It wasn’t sweet enough for my husband or myself. 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