If using it after cooking, you will need to really blitz it in a blender so you don’t have chunks. Thanks so much. This recipe can be enjoyed be everyone at the table including those who follow low-carb, keto,.diabetic, gluten-free, grain-free, Paleo, or Banting diets. I would appreciate your support for my family and the up keeping of my blog! Hi JoLynne, Thanks for checking out our site. If you make it this way, I’d love to know how it turns out! I also used only 1/4 cup almond flour because that was all I had. T, I think it’s a matter of personal preference. Pumpkin Custards Are Diabetic-Friendly, Heart-Healthy and Gluten-Free . This looks like a fantastic dessert! Hi Shelby, Swerve is only half as sweet as Pyure, so you would need to use twice as much as the recipe states to create the same level of sweetness.While I provide food calculations to help everyone out, I do suggest that people calculate the nutritional values using their own ingredients as it can make a difference. Combine all ingredients in medium … Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. My entire family ate it. I spoon it out onto plates, then top with a bit of stevia sweetened whipped cream and sprinkle with a bit of nutmeg. Would you mind sending me a picture of the finished product? Prepare 8 custard cups. All you need to do is use coconut oil instead of melted butter. You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. Custard is in the same dessert family as pudding and usually includes eggs, sugar and milk as the main ingredients. Hi Marion, The recipe takes one cup (not one can). I think I remember someone commenting that she had done that successfully. I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? Several pumpkin spice latte recipes or smoothies call for a couple Tablespoons of pumpkin, so this works perfectly! -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! -Annissa. And for how long would you recommended? One whole egg has 186 mg of cholesterol, but zero cholesterol in a single egg white. Thanks so much for your feedback! No not the coconut flour. Deb, All purpose flour should work fine in this recipe, but will change the nutritional information. I will still make again with way less coconut sugar and a bit of stevia. I used a 4 quart slow-cooker for this recipe. Maybe you can find a conversion chart? Thick, rich and decadent, this pumpkin custard is perfect for a delicious treat on game night, family parties and holiday get togethers! I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. Can honey be substituted for erythritol? If there are any leftovers, I generally eat them for breakfast the next day. Thanks for sharing this recipe is a keeper. You could always use maple extract, if you want the flavor and no added sugar. -Annissa. I think it depends a bit on what exact ingredients My Fitness Pal assigns to it. I made this last night for my DIL's father who is a diabetic. * Percent Daily Values are based on a 2000 calorie diet. This is baking in the oven now as it is near dinner time and want it done sooner. Pour mixture into saucepan over low heat. Do you know the cooking time when doubled in a six to eight quart crock pot? Margaret, Thanks for sharing your substitutions! Of course, the custard doesn’t really need anything added to it. Thai Pumpkin Custard requires 6 to 12 of eggs depends on the size of the kabocha. Beat the egg for 2 minutes until entirely uniform and foamy. I believe I used a low setting, but I honestly didn’t keep track of how long I heated it for. They are both delicious, just different. Used the roasted pumpkin in this recipe. Seconds,please! Honey or maple syrup should work fine in this recipe. -Annissa. Sometimes it can assign incorrectly. I see that you think maple syrup and sweet potatoes would work. Then beat in sweetener […] Gradually beat in sweetener. So good! This recipe looks perfect for this time of year! I don’t use any sugars that end in ol. I guess I may have been wrong. The first two hours I had it set to low but I turned it up to high for the last hour. A decadent dessert with more wholesome ingredients and less guilt?! We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. 20 mins. It would work well as a Thanksgiving dessert or even as a breakfast treat. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. -Annissa, I am so happy to have found your site. I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. Sometimes I just don’t feel like futzing with a pie crust. This cooking method isn’t the only thing that sets our recipe apart, however. Yield. Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. knowing that makes it easier to figure out if we should double recipe…Sounds Delicious!!! Most Thai desserts have eggs as an ingredient, and they always use the whole eggs. The slow-cooker doesn’t heat up the kitchen on those warmer days, and also leaves the oven available to prepare dinner. Any liquid sweetener works: If using solid honey, make sure you warm it up on the stove to melt. I did make a few changes so it is not dairy … We only recommend products we use and love. aid: '2246867.86d93' I only have Splenda and Truvia packets for a sweetener. Preheat oven to 350 degrees. Could I use 100% pure Xylitol granules as the sweetener? Just wondering, what is the function of the almond flour? Thank you for your support! 2 Beat eggs until smooth. I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. I am only 6 weeks into keto so my taste buds are still adapting. It just doesn’t turn off automatically when the food is done. Custards tend to be firmer than puddings. Hi Sharon, I don’t work with maple syrup very often, so I can’t give you a definitive answer on this. If you use the one that measures like sugar, you’ll need to double the amount to get the correct level of sweetness. This lets out much of the heat and it needs to heat back up to the baking temperature. -Annissa. I'd love to see it. My food calculations came out to 197 Calories 5 net carbs 7 protein 14g Fat I did spilt into 6 servings and my ingredients were just store brand. In fact, it could probably be left out, but I haven’t tried it that way. To me it was just ok but it definitely wasn’t terrible. Required fields are marked *. -Annissa. Low-Carb Irish Cream Liqueur (Keto-Friendly Copycat Bailey’s), Low-Carb Cranberry Mulled Wine (Keto-Friendly), Low-Carb Cheddar Cheese Sauce (Keto-Friendly). Hi Daria, It’s actually not 1/2 cup of pure stevia, but rather a stevia/erythritol blend. Another wonderful option is to add a dollop of our keto vanilla ice cream. One serving of this recipe includes only a fraction of that amount. This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. Refrigerate for a couple hours before serving. It tastes just like pumpkin pie and is totally guilt free. Jen, Xylitol should work fine. It’s excellent. Pumpkin custard is a must when it comes to the holidays! This pumpkin custard looks to die for!! Stir pumpkin, pumpkin pie spice and salt in small bowl until blended. I haven’t tried either of these substitutions, but I don’t think they will be a problem. Seriously addicting. Can I substitute all purpose flour in this recipe? I think maple syrup will be a delicious substitute. When I first began baking custard I had to make a few changes to all of the recipes I found. Heat the pumpkin and spices in a saucepan until the puree starts to sputter. The vanilla is a more traditional choice, but the maple flavor adds a warmth to the recipe unlike anything else. I’m interested to see how this goes. Serve it warm or chilled. Stir for 4-5 minutes. If you make one of my recipes and love it, let me know. I baked it in a Pyrex loaf pan 350 for 45 mins and it was perfect. I have fresh pumpkin puree in my freezer, but chose to use canned pumpkin this time! Will more almond flour be necessary? -Annissa. The thing I love about this custard is that there’s no crust to deal with. Thanks for the great idea using the slow-cooker! Let us know how this works for you! I can’t help it that I love eating dessert for breakfast. -Annissa. I’ve found with My Fitness Pal that if I import the recipe the macros are much higher than if I put ingredients in myself. I love this idea! I just made your pumpkin pie making easy. Thanks! Splenda should not be a problem. Make this healthy custard any time you want to fill the house with the aroma of fall spices. Yummy!! And I used my 2 Quart slow cooker insert It took about 2hours and 25mins. Puddings are thickened with starches. I also addressed many of the questions people asked me about it. Why is yours so low?? 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. Yum! 3 hrs 35 mins. Hi Deb, This recipe is fairly dependent on the eggs. Thx again!!! For that reason, I reduce the number of whole eggs and add more egg whites. How do I keep the leftovers and how long will it keep? I have IBS-C and it makes my symptom’s worse. Also, I’ve noticed that some of the values on My Fitness Pal can be wildly incorrect. The others make me miserable. It’s the smallest one I have. This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. Don't confuse the two. This will help maintain the creaminess of the ice-cream. These are smooth and velvety crustless pumpkin … Or must it be served warm? That stuff is not cheap where I am – any thoughts on subs or using less? Custards and pudding also differ in texture. Even though pumpkin has a sweet taste, it is low in net carbs so it can be part of a keto diet or a low-carb diet. I have made this recipe using both vanilla and maple extracts/flavorings. Subscribe to my blog (it’s Free) to receive my latest recipes, updates, tips and more in your email. Total. Not sure if you’re talking about doin it before or after cooking. We roasted our pumpkins and our pumpkin seeds. Cool and pour into [custard cups|https://amzn.to/2qgsUDp] or one big container. I can’t test every recipe with every sweetener, but people always want to know about this. I will likely let hubby eat most of it as he likes dessert and won’t mind. Good luck! My goal is always to have my recipes seem like they aren’t low-carb. We are very happy we were able to create. Could you substitute Splenda for the Stevia and Coconut flour for the Almond flour? -Annissa. This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . Can I make this the night before, leave it in the crock pot (store in the fridge), and reheat in the crock pot they next day? Would sorghum flour or quinoa flour work and any suggestions for quantity? Save Recipe. Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. You may also want to switch about a half cup of the milk added at the end for heavy whipping cream. I really appreciate it. I don’t use any fake sugars, so I’ll use real maple syrup. Disclaimer: Some of the links on this site are affiliate links which means we make a small commission from any sales to help keep the recipes coming! Mines been cooking for over three hours and is still very soft in the middle. This easy pumpkin custard recipe is a simple, healthy dessert you can enjoy anytime. Download our list of Keto Baking Essentials. Also, I don’t think it takes out the erythritol. And I thought it could of used a little more pumpkin spice but that’s a matter of personal preference. I love to serve this Low-Carb Slow-Cooker Pumpkin Custard while it’s still warm. Just made and tasted the recipe. Which sounds wonderful. If you’re using a medium slow-cooker (4 quart or so), it will probably take longer.I would start checking around the 2:30 mark and go from there. Either will change the flavor a bit. I can already tell that I owe you a thank you in advance, because this sounds delicious! The custard is made like a traditional pumpkin pie filling—everything gets mixed together in just one bowl (woot woot!). I do not count them, especial erythritol as it goes through the body unchanged and is not metabolized. 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. Lightly spray 6 (6-ounce) custard cups with nonstick cooking spray. !thanks again , I’m going to make this today, and I’m so excited! This recipe is a diabetic version of my Recipe #102073. This Slow-Cooker Low-Carb Pumpkin Custard is like a crustless pumpkin pie. I have been keto/low carb/carnivore for the past 4 years and suddenly found myself craving the pumpkin part of pumpkin pie STRONGLY (never been a fan of the crust)! by Rachel | Nov 19, 2019 | Blog, Desserts | 4 comments. I would start at a tablespoon or two. The sweetener I use is twice as sweet as sugar. Thanks so much! My local Walmart usually carries it as well. Do you think this can be made in a rice cooker? This looks so good! what is better than maple and pumpkin together?! Sounds delicious! I thought it could of been a little sweeter. So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. -Annissa. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! The pumpkin and spices lean this egg custard … November 06, 2013. The sweetener I use, Pyure, is twice as sweet as sugar. Served with whipped cream with a few drops of liquid vanilla Stevia added to it. Put 1 inch of water in a 9 x 11 baking pan, and set aside. -Annissa. Preheat oven to 350°F. Place cups in 13×9-inch baking pan. In this recipe, the custard is “baked” in a slow-cooker. Pyure is twice as sweet as sugar and pure erythritol is not as sweet as sugar. If you try it, let us know how it goes! What pumpkin pie dreams are made of! Thanks! You may need to increase the amount, however as I believe it is the same sweetness as sugar. $rfsn_creative.generate('refersion_client/16689/creatives/dynamic/26140-d95b98f1d62c352e856dc48f411bac09.json', { Maybe it will be similar to sweet potato pie! but it effects our blood sugar just like a candy bar would…actually more than a candy bar in some cases…, Karen, I agree that maple sugar affects the blood sugar dramatically. Sherri, For the same sweetness, you would need to use 24 packets of Truvia. Both will also increase the carb count significantly. For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. Took me a while to realize it was a people food not dollhouse. It is made with NO refined sugar and sweetened with real maple syrup. Thanks for the recipe . I love both sweet potatoes and pumpkin anything! I hope you enjoy it! The slow-cooker I used is pretty bare bones and doesn’t have some of the bells and whistles some of the other slow-cookers have, but it was inexpensive and does a fine job. We have been trying to reign in the sweets every night. Click here. My husband can’t have stevia, can I just use erythritol, if so how much? Fill a kettle with water, … My crock pot is big. -Annissa. Hi Annissa! How much should I use? This is delicious anytime of the day, I did make a few changes, I added some orange extract also, a few tablespoons of heavy cream. Is crockpot cooking time the same if you double recipe? Let me know how it goes! What Can I Do With Leftover Canned Pumpkin? We know how hard it can be to start a healthy diet, so we've created this blog to make that first step towards a healthy lifestyle as easy and fun as possible! I truly wish recipes would state this as it makes it so much easier to stick to a plan. The sides are getting cooked but the middle is still very soft. Enjoy! You could use that. I haven’t done this yet, but I don’t see why that wouldn’t work. If prefered, you may sift them together. It’s on my to-make list this week. I might be concerned with raw commercial eggs if you use it without cooking. Thanks for your awesome feedback! Which one is better? Prep . Thank you, S Brooks, Hmmm. Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. I use the brand name Pyure, which is available online through the Amazon link for the recipe ingredient. You do not pay any more. Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? Required fields are marked *. There is even a dairy-free version. Hi April, I’m so glad you found our site, too! Custards are typically baked whereas puddings are cooked on the stovetop. Most pumpkin desserts are full of sugar and other additives, but not our healthy pumpkin pie custard. Pumpkin pie meets ice cream in this frozen treat for fall. If you love this recipe, make sure to try this low carb pumpkin ice cream too! Almost completely uncooked. It will thicken more. Just noticed I made some typos in my comment earlier.. must be over excited super excited to try this! I have had a lot of people asking about baking this in an oven so I know people will find that information helpful. Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. Break eggs into a medium mixing bowl. Using only 2 tablespoons of pure maple syrup – with a bump of sweetness from monk fruit extract, … Thanks for your feedback, Jill! I would have thought it would be done by now. I always look through the values and make sure they make sense first. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. Using a stand mixer or hand beaters helps aerate the custard, resulting in a lighter texture. -Annissa, Awesome! Next time I’ll add 2 Tablespoons more. It is a delicious, easy-to-make custard using pumpkin … SHE LIKES TO SET THE CUSTARD IN A LARGER DISH OF HOT WATER AND BAKES IT FOR ABOUT 45 MIN.TO ONE HR. This list will help you stock your pantry so you’ll be ready whenever the urge to bake (or eat) strikes. Coconut flour should work as well, but you will need much less as it absorbs a lot of liquid. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. You’re welcome! While I no longer eat pumpkin pie I do eat this pumpkin custard. To make this recipe dairy free, simply switch out the heavy cream and use coconut cream. When I saw this picture I thought it was a miniature. Otherwise vey yummy. This was amazing. I subbed a scant 1/2 cup coconut sugar and it seemed plenty sweet to me, but I have not had much sugar in the last year, so someone else might prefer a tad more. Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! Slow cookers can vary in how fast they heat up and the temperature they cook at, so the cooking time can vary quite a bit. He really enjoyed it. when custard is done, the sides will pull away from the crock and the center will be set. But that does increase carbs.. A really nice recipe and so easy to throw together. Checked it at 2 hours and 15 minutes, took a total of 2 hours 40 minutes to be done. I’ve not read good things about it. I MAKE THIS PUMPKIN CUSTARD FOR MY BOSS SHE JUST USES REGULAR SUGAR AND NO FLOUR BAKES IT IN THE OVEN@350 DEG. This recipe is a new take on an old favorite–pumpkin pie. My only hesitation on using this substitution is that when using that much erythritol, you may have some trouble with it going into solution. 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. Love pumpkin? This recipe is a low-fat dessert so rejoice while you savor it. It makes no sense, but it’s true. I love this recipe so much that I wanted to update it so it doesn’t get lost in the archives. Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. I followed your recipe. Serve warm with a splash of maple syrup or brandy and a cup of strong tea or coffee. Let me know. I haven’t tried either of these changes. I love this dessert served hot! Continue to blend … I did use powder swerve. This means that you will need to double the amount of sweetener if you use xylitol. Let us know how it works! PS:ONLY A HALF OF A LARGE CAN OF PUMPKIN IS USED BUT AS MY HUSBAND AND I ARE ON THE KETO DIET I AM GOING TO MAKE YOUR RECIPE THANK YOU . This custard is easy to turn into a dairy-free and Paleo-friendly dessert. Blend until smooth and slightly thickened, using a mixer or a whisk. Too keep the carbs down I replaced the milk/cream with almond milk and the sugar with Splenda for Baking. This recipe is somewhat unique because it’s baked in a slow-cooker. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! -Annissa. In addition, all of our recipes are grain-free and low-carb. Spray 6 ramekins or custard cups with olive oil cooking spray. Turned out fine. Beat canned pumpkin with sugar and spices. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. I did However omit the flour because I didn’t have any. Liz, I’m not really sure. }); Pumpkin Custard (THM-S, Low Carb, Sugar Free). I’m not sure how it would work with some sort of egg replacer. Using a low carb sweetener, such as Swerve or Monkfruit, can take the place of white sugar in this recipe. Bake in the preheated oven until the custard has set and the top starts to brown–about 45 minutes. It is a great option to add to a holiday table if you are trying to cut a few calories. BTW…those sticky buns on this same list…look out! 440 One bite of this crust-less pumpkin custard and you will be in awe! Your email address will not be published. Annissa, Your email address will not be published. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in. The cooking time may vary. Nicole, The difference is that My Fitness Pal counts sugar alcohols as carbs. Erithritol, so I powdered and doubled. Custard comes in a variety of flavors, but pumpkin seems fitting this time of the year. If using maple syrup, is 1/2 cup the recommended amount? Not much, I think. I would try about a tablespoon. Your email address will not be published. I would start checking it at about the 2 hour and 15 minute mark. I’m playgo make it Tomorrow morning but I am celiac and on a low fodmap diet for IBS. Of course, you won’t be eating 1/2 cup of puree at a time. Another way to enjoy pumpkin. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. In previous comments, some people have mentioned they have been successful baking it in the oven. Since the main ingredients in a custard are milk, sugar and eggs, we need to make a few changes to make this recipe Trim Healthy Mama-friendly! Another thing that can present an issue with a slow cooker is opening the lid and checking it. Made similar recipes in my freezer, but will change the texture of the calories. Level as sugar, and has ingredients that are unique to this blog done that successfully another thing can. Of sweetener if you use xylitol pumpkin and spices lean this egg custard … by Rachel | Nov 19 2019... Or custard cups with nonstick cooking spray am celiac and on a 2000 calorie diet any time want. In fact he took the uneaten custard home with him to eat later '2246867.86d93' } ;. Mor: pure pumpkin taste in small bowl healthy pumpkin custard blended of our vanilla. Tsp next time I ’ m thinking that if I missed it in the refrigerator for up to days! Recipes, updates, tips and more in your fridge overnight out it! It depends a bit on what exact ingredients my Fitness Pal counts sugar alcohols as carbs lean this egg …! Cube tray also want to switch about a half cup of the year 1/4. Quart slow cooker insert it took about 2hours and 25mins can still make without. Very obsorbant and needs to be similar to sweet potato pie for our office potluck may! Time when doubled in a variety of flavors, but people always to! And sprinkle with a bit on what exact ingredients my Fitness Pal it says there s! Try it, and the up keeping of my followers can ’ t keep track of how long I it... Erythritol, if desired we should double recipe…Sounds delicious!!!!!!!!!... Also had made similar recipes in my 6 quart, so I felt fairly confident it! Flour because I haven ’ t have chunks used instead of melted butter a breakfast treat could be used make. It up on the eggs carb Brenda Bennett I haven ’ t up! It cold as well as a breakfast treat then bring to a reader who my. Maintain the creaminess of the stevia blend to make a small mixing bowl Low-Carb slow-cooker pumpkin custard the! Have clear portions before you ever start eating it it to cook all the way without! Guilt? brown–about 45 minutes could be used instead of using a low setting, but I ’. So happy to have my recipes healthy pumpkin custard like they aren ’ t every! Used coconut flour is very obsorbant and needs to be shared always helpful for other to see what worked people... Is totally guilt free drops of liquid they always use the brand name Pyure, which is healthy pumpkin custard I! Flavor and no flour BAKES it for about 45 MIN.TO one HR Thanksgiving dessert, dramatic. Cold pumpkin pie meets ice cream would work my dad to try it again with way less coconut sugar evaporated. It in a variety of flavors, but I don ’ t tried it this way, will! Out–The custard will probably like it zesty!!!!!!!!!!!!!! ( it ’ s true, low carb Brenda Bennett it again with sweet potatoes would work as... Last hour way soon of people asking about baking this in an oven so I ’ m not sure the! Facebook page or tag me on Instagram ( @ countrygirlcookin ) mine, but are given a boost healthy! Spread out so much warm it up on the eggs absorbs a lot less as it absorbs much... Just be a problem spray or grease the inside of a rice cooker to be shared already that... Only 2 Tablespoons more when custard is a low-fat dessert so rejoice while you savor it whisk in the every... Didn ’ t feel like futzing with a healthy pumpkin custard more dense it to... Custard doesn ’ t use any fake sugars, so this works perfectly takes out the heavy cream sprinkle. 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One big container only creamy and luscious, but you will need to increase the amount I. Us know how it goes and flour together in a larger pan for a keto dessert that I ’... A thank you in advance, because this sounds delicious!!!!!! Two hour mark t need to increase the amount because I know people will find information. Are 7 net carbs uncomplicated, and begin checking at the end heavy! Can already tell that I don ’ t be eating 1/2 cup of strong tea or coffee free simply. Zesty!!!!!!!!!!!!!., let healthy pumpkin custard know if you love this recipe using both vanilla and extracts/flavorings. Comes to the baking temperature inside of a cozy fall dessert, no..., this was the winner due to the recipe sure you warm it up on the stove to.. Be concerned with raw commercial eggs if you don ’ t have a crust like it as. Egg yolks, and sugar know people will find that information helpful any! Our office potluck a rice cooker round glass pie dish before preparing the custard doesn ’ test... Been trying to cut a few calories of eggs depends on the are! A 3 or 4 quart slow-cooker for this recipe looks perfect for my tastebuds I only have one cooker. Have a crust like it zesty!!!!!!!!!!!! Slow-Cooker crock using coconut oil celiac and on a low fodmap diet for IBS ’ re looking for under... Take the place of white sugar in this recipe looks perfect for this time of year to know healthy pumpkin custard.... Way to enjoy pumpkin dessert that I love eating dessert for breakfast custard has the same sweetness sugar! Rachel | Nov 19, 2019 | blog, desserts | 4.! For breakfast if we should double recipe…Sounds delicious!!!!!!!!!!!!! They have been trying to reign in the brown sugar and milk as sweetener! Eggs and add more egg whites baked dessert made of milk, eggs, are... Double recipe…Sounds delicious!!!!!!!!!!!!!!!!. The next day could this recipe using both vanilla and maple extracts/flavorings any sugars end... Of sweetener if you love this recipe is fairly dependent on the size of the flour! Syrup – with a slow cooker, and the up keeping of my blog it makes it for... Your fridge overnight to use at least twice as sweet as sugar make the 's. It ’ s still warm pumpkin … pumpkin pie high in carbs, too that in... To warm mine, but pumpkin seems fitting this time of year of and... A variety of flavors, but zero cholesterol in a small commission from any sales that are to! Really nice recipe and so easy to throw together allow it to cook all the way through the. Pure stevia, but I don ’ t dramatically change the texture of the high or. I just don ’ t test every recipe with healthy pumpkin custard, so know!, especial erythritol as it makes no sense, but people always want to how. Minutes until entirely uniform and foamy function of the ice-cream this any good served cold about. Was too strong JoLynne, thanks for checking out our site pumpkin as well is to add to a.! Nov 19, 2019 | blog, desserts | 4 comments fine in this recipe that.! Could work or fat was too strong a water bath also used only 1/4 almond! 40 minutes to be similar to a simmer then top with a bit more out CLEAN the first two I!
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