Thanks! Topped with whipped cream, hot from the oven – this is truly a wonderful Fall dessert. You could also take a can of coconut milk and put it in your fridge overnight. -Annissa. Any liquid sweetener works: If using solid honey, make sure you warm it up on the stove to melt. -Annissa, I am so happy to have found your site. This cooking method isn’t the only thing that sets our recipe apart, however. Thank you for your support! Combine all ingredients in medium … This lets out much of the heat and it needs to heat back up to the baking temperature. It is a great option to add to a holiday table if you are trying to cut a few calories. -Annissa, I haven’t tried it in a regular oven, but I suspect that you could bake it just like a pumpkin pie without any issues. Glad you enjoyed it! While I no longer eat pumpkin pie I do eat this pumpkin custard. The stuffed pumpkin and custard recipe comes from "The Frugal Gourmet Cooks American" by Jeff Smith, an uneven but often fascinating look at 'American ethnic cooking'. The recipe's headnotes say that custard baked in a pumpkin was a favorite of George Washington. IT IS DONE WHEN A KNIFE INCERTED IN THE MIDDLE COMES OUT CLEAN. -Annissa. Thanks for your feedback, Jill! Totally satisfied my craving without being too sweet, which is exactly what I was looking for. My goal is always to have my recipes seem like they aren’t low-carb. A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard—a healthier and lower-calorie version than traditional custard. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard. 3 hrs 35 mins. -Annissa, Wondering if I could use a larger slow cooker, putting the pumpkin mix into a dish set in water, Phyllis, I think that’s a brilliant idea! Prepare time: 10 min Cook: 2 hours Serve: 8-10 Ingredients 4 tbsp./60ml butter 1/8 tsp./25ml salt 1 tsp./5ml pumpkin pie spice ½ C./125ml almond flour 1 tsp./5ml vanilla extract 1 C./250 ml pumpkin puree ½ C./125ml granulated stevia 4 eggs Directions 1 Grease inside of crockpot. For me, it's usually done in about 2 hours and 15 minutes. I stay away from desserts, but knew this craving was too strong. It will thicken more. -Annissa. I visited via a Pinterest pin and am so happy to have found you! This recipe is a low-fat dessert so rejoice while you savor it. I’m not sure of the amount because I haven’t tried it this way. My crock pot is big. I will still make again with way less coconut sugar and a bit of stevia. This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . But, the rice cooker is much smaller. (Firmer at the bottom, then custard, then cake, with no pie crust. Then, prepare the custard the same way as you would if using a slow-cooker except pour it into the prepared pie dish instead of a slow-cooker. Spray 6 ramekins or custard cups with olive oil cooking spray. If prefered, you may sift them together. When I added this recipe to My Fitness Pal it says there’s 33 g of carbs. Jen, Xylitol should work fine. There is even a dairy-free version. You would need to use at least twice as much erythritol. According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. It is nice to have another way to enjoy pumpkin dessert other than the usual ways! Thank you for your support! Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired. I thought maybe I’d misread the part about it being crustless… so I’m not sure what it does for the custard? Most Thai desserts have eggs as an ingredient, and they always use the whole eggs. Preheat oven to 350 degrees. Place cups in 13×9-inch baking pan. Thanks for your awesome feedback! Mines been cooking for over three hours and is still very soft in the middle. It makes no sense, but it’s true. The slow-cooker doesn’t heat up the kitchen on those warmer days, and also leaves the oven available to prepare dinner. Of course, you won’t be eating 1/2 cup of puree at a time. -Annissa. Prep . The only sugar alcohol I can deal with is erythritol. Next time I’ll add 2 Tablespoons more. Total. I have IBS-C and it makes my symptom’s worse. For that reason, I reduce the number of whole eggs and add more egg whites. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! I’ll go with that then. Hi Deb, This recipe is fairly dependent on the eggs. It will surely please all those pumpkin lovers when fall comes around. I’m not sure how it would work with some sort of egg replacer. Thank you for useful article. What pumpkin pie dreams are made of! I also used only 1/4 cup almond flour because that was all I had. I have one question for anyone who can answer, is this any good served cold? Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! I also love that I don’t need to heat up the oven just for one little dessert. Why is yours so low?? © 2020 SIMPLY SO HEALTHY | BRAND BY CHELSEY MARIE, Keto crustless pumpkin pie, keto pumpkin custard, Keto pumpkin dessert, keto pumpkin recipe, Keto Thanksgiving dessert, low carb pumpkin dessert, low carb pumpkin recipe, low carb pumpkin recipes. This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. It is made with NO refined sugar and sweetened with real maple syrup. Honey or maple syrup should work fine in this recipe. Otherwise vey yummy. I think I remember someone commenting that she had done that successfully. This post may contain affiliate links. You could use that. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. Just made and tasted the recipe. I just made this today. Puddings are thickened with starches. I'd love to see it. I love this idea! If your friends love pumpkin, then yes, they will fall in love with this custard. It is not used to form a crust. Of course, the custard doesn’t really need anything added to it. Another way to enjoy pumpkin. My entire family ate it. -Annissa. If you double the recipe, there will be 12 servings, so the serving size is 1/12th of the recipe. I will use my roasted pumpkin puree in this recipe. SHE LIKES TO SET THE CUSTARD IN A LARGER DISH OF HOT WATER AND BAKES IT FOR ABOUT 45 MIN.TO ONE HR. Most used milk or some type of cream and sugar. Turned out fine. You may also want to switch about a half cup of the milk added at the end for heavy whipping cream. Preheat oven to 350°F. This is baking in the oven now as it is near dinner time and want it done sooner. BTW…those sticky buns on this same list…look out! The first two hours I had it set to low but I turned it up to high for the last hour. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Let me know. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. I hope you enjoy it! Margaret, Thanks for sharing your substitutions! Enjoy! We only recommend products we use and love. Not much, I think. I thought it could of been a little sweeter. -Annissa. As always, I’d love to hear from YOU!! A matter of personal preference. This totally hit the spot! -Annissa, Awesome! -Annissa. Good luck! Several pumpkin spice latte recipes or smoothies call for a couple Tablespoons of pumpkin, so this works perfectly! I have had a lot of people asking about baking this in an oven so I know people will find that information helpful. I love that you can make it in a slow cooker, and that it is low carb! I made this last night for my DIL's father who is a diabetic. If there are any leftovers, I generally eat them for breakfast the next day. I did However omit the flour because I didn’t have any. The only thing that's missing is the crust — but we guarantee you won't miss it when you top a warm brownie with a scoop of this ice cream. Seriously addicting. -Annissa. Sign me up! Required fields are marked *. Which sounds wonderful. Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. Custards tend to be firmer than puddings. I’m excited to give this a try for our office potluck. How do I keep the leftovers and how long will it keep? Love pumpkin? Hi Sharon, I don’t work with maple syrup very often, so I can’t give you a definitive answer on this. This Slow-Cooker Low-Carb Pumpkin Custard is like a crustless pumpkin pie. Some people who follow my blog eat a Paleo diet or some other diet instead of low-carb, so I try to be mindful of that and give options. The baking soda and non-fat dry milk are recommended by Splenda as ingredients which should be added for each cup of Splenda used in baking. Would I reheat on low? Let me know if you have any other questions! I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. So good! Do you think this can be made in a rice cooker? This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. Thanks so much! Yum! Blend until smooth and slightly thickened, using a mixer or a whisk. And for how long would you recommended? I haven’t tried either of these substitutions, but I don’t think they will be a problem. I followed your recipe. If you make one of my recipes and love it, let me know. 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