Total. I haven’t tried either of these substitutions, but I don’t think they will be a problem. This post may contain affiliate links. I did use powder swerve. Spray 6 ramekins or custard cups with olive oil cooking spray. I was afraid a single batch would not cook well spread out so much. I love this dessert served hot! I would just add about 1/4 more whipping cream. by Rachel | Nov 19, 2019 | Blog, Desserts | 4 comments. I’m excited to give this a try for our office potluck. And for sugar I used Truvia, 1/2 cup was perfect for my tastebuds. My local Walmart usually carries it as well. My crock pot is big. Yes, I think all of those substitutes would work. Otherwise vey yummy. -Annissa. Thx again!!! We only recommend products we use and love. -Annissa. Rich and creamy Pumpkin Custards in small ramekins are a great gluten-free option for dessert, especially for the holidays like thanksgiving and Christmas. Hi Barb, If you’re using a large slow-cooker (6 quart or so), the cooking time should be similar or a little longer. 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. I usually try to use it up in three days or so. I’ve not read good things about it. Thanks for your awesome feedback! It’s excellent. -Annissa. 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. Can I substitute all purpose flour in this recipe? 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'. In 1/2 cup of pumpkin puree, there are 10 grams carbs and 3 grams of fiber, so there are 7 net carbs. any ideas on how best to make this without eggs? Mix eggs, egg yolks, and flour together in a bowl until smooth. Could you substitute Splenda for the Stevia and Coconut flour for the Almond flour? You might enjoy our Low-Carb Pumpkin Spice Muffins, our Low-Carb Pumpkin Pecan Bars, or these keto Pumpkin Cookies from Butter Together. Hi Daria, It’s actually not 1/2 cup of pure stevia, but rather a stevia/erythritol blend. -Annissa. Let me know if you have any other questions! 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 . I am a dollhouse/miniature food Artisan. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. Pumpkin custard is a must when it comes to the holidays! Hi Annissa! 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)! Sign me up! Splenda should not be a problem. I always look through the values and make sure they make sense first. Thanks! This is baking in the oven now as it is near dinner time and want it done sooner. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Custard is in the same dessert family as pudding and usually includes eggs, sugar and milk as the main ingredients. Surprise your friends by taking this creamy, decadent dish to all of your get-togethers. Used the roasted pumpkin in this recipe. Another thing that can present an issue with a slow cooker is opening the lid and checking it. If you’re looking for something sweeter, you can try to substitute honey or maple for the stevia and adjust it until you’re happy with the sweetness level. My goal is always to have my recipes seem like they aren’t low-carb. Could this recipe be baked in the oven instead of using a crock pot? -Annissa. I think you may be able to get away with leaving it out. Your email address will not be published. Place a paper towel over the crock, then cover with the lid. Sometimes I just don’t feel like futzing with a pie crust. Jen, Xylitol should work fine. Then beat in sweetener […] The first two hours I had it set to low but I turned it up to high for the last hour. Thanks for sharing this recipe is a keeper. Let me know how it goes! By Einstein Blog Team on 11/20/2017. (Firmer at the bottom, then custard, then cake, with no pie crust. Could I use 100% pure Xylitol granules as the sweetener? -Annissa, There are low carb sweeteners that are no more processed than maple syrup is… maple syrup has to be processed after tapping the tree to get maple syrup… stevia, etc, is one…but you have to be careful who you get it from…some companies do add junk…I LOVE REAL maple syrup!! It is a delicious, easy-to-make custard using pumpkin … I use the brand name Pyure, which is available online through the Amazon link for the recipe ingredient. I also addressed many of the questions people asked me about it. My last bite I drizzled a teeny bit of maple syrup over it, and WOW… That bite was epic! It has no added sugar so it’s not a sweet dessert. -Annissa. Stir pumpkin, pumpkin pie spice and salt in small bowl until blended. It's basically a pumpkin custard pie but it's a cake as well. Should I Use Canned Or Fresh Pumpkin Puree For This Custard Recipe? Not sure if you’re talking about doin it before or after cooking. We roasted our pumpkins and our pumpkin seeds. Thanks so much! I also had made similar recipes in my 6 quart, so I felt fairly confident that it would work. It just doesn’t turn off automatically when the food is done. Served with whipped cream with a few drops of liquid vanilla Stevia added to it. I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. When all ingredients are well mixed, transfer mixture to the slow-cooker. Almost completely uncooked. Now that Labor day is over, I find myself suddenly craving pumpkin. 2 Beat eggs until smooth. Thanks for the great idea using the slow-cooker! Pumpkin Custard has the taste of pumpkin pie, but without having to make the crust. These are smooth and velvety crustless pumpkin … Annissa, Your email address will not be published. Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! BTW…those sticky buns on this same list…look out! Is crockpot cooking time the same if you double recipe? Xylitol has the same sweetness level as sugar, and the sweetener I use is twice as sweet as sugar. This makes it super-easy to whip up. First time I’ve made a keto dessert that I liked! I did However omit the flour because I didn’t have any. You could always use maple extract, if you want the flavor and no added sugar. You may need to increase the amount, however as I believe it is the same sweetness as sugar. Thanks!!! Whisk in the brown sugar and evaporated milk, then bring to a simmer. Thanks for your feedback, Jill! There is even a dairy-free version. 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. A small pumpkin (or pumpkin-like squash) is filled with an easy Thai custard—a healthier and lower-calorie version than traditional custard. Also, I’ve noticed that some of the values on My Fitness Pal can be wildly incorrect. !thanks again , I’m going to make this today, and I’m so excited! If you double the recipe, there will be 12 servings, so the serving size is 1/12th of the recipe. In fact, it could probably be left out, but I haven’t tried it that way. I also used only 1/4 cup almond flour because that was all I had. SHE LIKES TO SET THE CUSTARD IN A LARGER DISH OF HOT WATER AND BAKES IT FOR ABOUT 45 MIN.TO ONE HR. Like most egg dishes, this Pumpkin Egg Custard is easily elevated, uncomplicated, and has ingredients that are widely available. In fact he took the uneaten custard home with him to eat later. -Annissa. I really appreciate it. The rich, creamy custard is accented with real pumpkin as well as our pumpkin pie spice and Vietnamese cinnamon. It’s on my to-make list this week. Margaret, Thanks for sharing your substitutions! Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. Erithritol, so I powdered and doubled. Yummy. You may even be able to leave it out–the custard will probably just be a bit more dense. My entire family ate it. I eat mostly paleo but moderate carbs…used coconut sugar which is lower glycemic…Wish now I had started with 1/4 cup and moved up to 1/2 but put in 1/2 cup and it is really too sweet. It is a great option to add to a holiday table if you are trying to cut a few calories. One whole egg has 186 mg of cholesterol, but zero cholesterol in a single egg white. Yum! I’m not sure of the amount because I haven’t tried it this way. Just pop all of the ingredients in the slow-cooker and let it go to work. If using it after cooking, you will need to really blitz it in a blender so you don’t have chunks. The shape of the pot can make a difference too. This recipe worked exceptionally well as a guide. I have had a lot of people asking about baking this in an oven so I know people will find that information helpful. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. I have made this recipe using both vanilla and maple extracts/flavorings. I truly wish recipes would state this as it makes it so much easier to stick to a plan. Cook for 2-2:45 hours, and begin checking at the two hour mark. The sides are getting cooked but the middle is still very soft. Both will also increase the carb count significantly. Click here. 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! Would sorghum flour or quinoa flour work and any suggestions for quantity? November 06, 2013. -Annissa. Desserts, Recipes, Uncategorized | 106 comments. Yummy!! Prepare 8 custard cups. I’m new to all this so would like to ask if this pumpkin custard could be used to make a pumpkin smoothie? -Annissa. Glad it filled that craving! Most of my followers can’t eat these as they are too high in carbs. I visited via a Pinterest pin and am so happy to have found you! I love this idea! If you love this recipe, make sure to try this low carb pumpkin ice cream too! Required fields are marked *. I can’t test every recipe with every sweetener, but people always want to know about this. -Annissa. Can honey be substituted for erythritol? I love to serve this Low-Carb Slow-Cooker Pumpkin Custard while it’s still warm. That stuff is not cheap where I am – any thoughts on subs or using less? Sounds like ths needs to be my go-to dessert for Fall! Mines been cooking for over three hours and is still very soft in the middle. I cover and store in the refrigerator for up to 3 days. Most used milk or some type of cream and sugar. How do I keep the leftovers and how long will it keep? While I no longer eat pumpkin pie I do eat this pumpkin custard. Delicious enough to eat for dessert {with a dollop of whipped cream … Make this healthy custard any time you want to fill the house with the aroma of fall spices. We've created countless gourmet recipes that are unique to this blog. Ann, I think it will be delicious with maple syrup and sweet potatoes! -Annissa, I am so happy to have found your site. Continue to blend … Not much, I think. I have a can of pumpkin in my cabinet, so I may try to double it and use my 6 quart cooker and see how it goes. We're a mother and daughter team commited to making it easier for everyone to live a healthy lifestyle. Both custard and pudding may contain eggs, but in a custard, the eggs are the primary thickening agent. I do not count them, especial erythritol as it goes through the body unchanged and is not metabolized. You would need to use at least twice as much erythritol. Then just scoop out the hardened cream from the can. https://www.countryliving.com/food-drinks/g4588/healthy-pumpkin-recipes Seriously addicting. Thanks so much. 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. Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. -Annissa. Pumpkin Custards Are Diabetic-Friendly, Heart-Healthy and Gluten-Free . So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. I just heated it until it was warm. I’m such a fan of all your work. Sometimes it can assign incorrectly. They are both delicious, just different. 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? Good luck! We have been trying to reign in the sweets every night. My husband can’t have stevia, can I just use erythritol, if so how much? Save Recipe. Without milk, pie has mor: pure pumpkin taste. I might be concerned with raw commercial eggs if you use it without cooking. My only hesitation on using this substitution is that when using that much erythritol, you may have some trouble with it going into solution. Let us know how it works! If you make a purchase through one of those affiliate links, I will make a small comission, at no extra cost to you. I love both sweet potatoes and pumpkin anything! If you’re looking for a Keto Thanksgiving dessert, look no further. To me it was just ok but it definitely wasn’t terrible. Glad your first time was a success! If your friends love pumpkin, then yes, they will fall in love with this custard. Liz, I’m not really sure. I can’t possibly try all of the recipes with every substitution, and I can’t make a real recommendation without trying it first. According to Collins dictionary, custard is a baked dessert made of milk, eggs, and sugar. 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. Let us know how it turns out! Beat the egg for 2 minutes until entirely uniform and foamy. Thank you for your support! Canned pumpkin puree: Not pumpkin pie filling with spices and sugar. Hi April, I’m so glad you found our site, too! Prepare ramekins in a larger pan for a water bath. Fill a kettle with water, … Maybe you can find a conversion chart? -Annissa. If you make one of my recipes and love it, let me know. Custard comes in a variety of flavors, but pumpkin seems fitting this time of the year. 440 One bite of this crust-less pumpkin custard and you will be in awe! It would be just like a crustless pumpkin pie! Hi JoLynne, Thanks for checking out our site. After looking at several keto recipes, this was the winner due to the ease of using the slow cooker! Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. Turned out fine. Totally satisfied my craving without being too sweet, which is exactly what I was looking for. I would start checking it at about the 2 hour and 15 minute mark. © 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. I think maple syrup will be a delicious substitute. For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. Those warmer days, and has ingredients that are unique to this blog for about MIN.TO. And pour into [ custard cups|https: //amzn.to/2qgsUDp ] or one big container stevia/erythritol.... Starts to brown–about 45 minutes as they are too high in carbs smoothies call a... Slow-Cooker Low-Carb pumpkin ice cream would work well as a breakfast treat recipes or smoothies call for a Thanksgiving... Ramekins or custard cups with olive oil cooking spray, because this sounds delicious!!!!! 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