Everyone loved it. Heat slowly over … It is a fabulous addition to my low carb recipes. Now, I am looking for Gluten free menu for my family. Heat until bubble start to form around the edges of the pan. Fill the baking dish with hot water up to the same level as the custard in the ramekins and place in the oven to cook for about 40 minutes, until the edges are set. Could I use a glass pie dish or two? Storage? 1 can (29 ounces) solid-pack pumpkin 3. If I was just eating these I would use unsweetened almond milk, but my boys have a tree nut allergy. I have used them even for flan. « Where does food come from? This recipe looks yummy, but I’m on a dietary change at the moment where i am not drinking milk. Stevia is needed or another sweetener of choice. And many almond milks deliver as much (or more) calcium and vitamin D as dairy milk. I used a muffin tin and had enough for 10 custards, and only baked for about 35 minutes to keep the custardy texture. You could, not sure how creamy it would end up being as the yolks really help with the texture, but it’s worth a try. I tried this and the pumpkin pie recipe. so yes whole eggs sorry! the amazingly low calories won’t kill your calorie budget for the day! I did make a few changes so it is not dairy free as the yummy apple custard recipe, but it can be! I would definitely add melted butter to it. of stevia, it doesn’t sound sweet enough for my family. […], […] Healthy Pumpkin Custard This entry was posted in Breakfast, dairy free, vegetarian and tagged dairy free porridge, gluten free breakfast porridge, millet, pumpkin porridge, sugar free pumpkin porridge by Brenda. 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. How do you dissolve the stevia? The addition of pumpkin firms the custard up and gives it a texture that reminds me of pumpkin … This looks delicious and I’m so glad it’s a low carb recipe! I have tried using soy and almond milk to make pudding and it does not set up, so I don’t know how it’d be in this recipe. Thanks for posting! I didn’t even know they made fat free evaporated milk. Weird! So glad I found you through a FB friend in our diabetic group. Learn how your comment data is processed. A healthier version of Pumpkin Pie Custard. I found the organic sweetener I used in your recipe measurement for same just did not provide enough sweetness,so I added two packets of Sweet N Low. But I am coming from the metric system so I need help eg temperature pls… you are using F instead C right? Actually kinda boring flavor-wise. Made this twice (bought one of the big cans of pumpkin). Used agave as the sweetner. Combine pumpkin and all spices in one bowl. Looks yummy and with Stevia. I like using monkfruit since they started carrying it at Winners and other stores in my area. I am trying this out today and I got my apple custard cooking in the oven right now. Once you make the filling before you bake it, pour it into a measuring container and find out the total then divide by 6 and you will know how to how each serving is. Pre-heat the oven to 350 degrees. This light maple pumpkin custard is a sweet culmination to any Thanksgiving feast, but without the heaviness of a buttery crust. Whisk the egg mixture into the pumpkin mixture … I made this yesterday for Easter with a few modifications. With fall just around the corner, I’ve noticed that more and more people are looking for keto pumpkin recipes. This was just great. About to make some more using honey instead of stevia to see if it helps. Be sure to stir the coconut milk well before using. This site uses Akismet to reduce spam. 29-dec-2019 - Deze pin is ontdekt door Daniella McClure. Prepare a deep baking dish with 6 ramekins or other oven-proof bowls, and add enough water to … And while this recipe is made with Almond Milk the flavor of this delicious creamy custard will take you back to the Old-Fashioned pumpkin pie that came from Grandma's oven. I probably will add in some Swerve w/the pumpkin Stevia. They taste creamy and smooth, with the sweet taste of pumpkin and a … I tried this with golden raisins thrown in. How long did you cook it for in a pie dish? 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/. I will be adding this to her healthy dessert list this winter. Thanks for the recipe!! Add spice mixture and pumpkin. And you could easily substitute unsweetened almond milk or coconut milk for the regular milk in the recipe to get a little more mileage in the carb count or go dairy-free. 1/2 teaspoon each ground cloves, nutmeg and ginger 7. Healthy Pumpkin Pie Custard: Gluten Free & Low Carb The whipped cream was just heavy cream and liquid stevia drops. It’s also gluten free, dairy, … I am allergic to eggs! thank you. I must learn to buy in bulk I suppose. * Percent Daily Values are based on a 2000 calorie diet. http://greatist.com/health/awesome-weird-healthy-recipes-canned-pumpkin. I had some at a Chinese restaurant today and loved them but i know they were not sugar free. I had to add some honey to the top of it to get the sweetness that I wanted. Thank you for this recipe! Other milk options would be unsweetened coconut milk or cashew milk, but honestly heavy cream is the best in this recipe. . Pour batter into baking dish. To a medium saucepan, over medium heat, add the heavy cream, almond milk, pumpkin pie spice and salt. Thank you for this recipe! Can you use regular vanilla in it instead of stevia. Photographer. Coffee lover. A creamy treat often thought of as out of reach, by lactose intolerant folks. | The Athletic Avocado, 82 Pumpkin Recipes You’ll Fall In Love With! 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! Thank you so much for all your efforts, I wish I had found this sooner. Interested in making this into A Healthier Pumpkin Pie? A Kansas farm food tour, Low Carb Paleo Buffalo Chicken Casserole with Ranch Sauce ». To mimic the consistency of evaporated milk, place your almond milk on the stove and simmer; allow it to reduce and concentrate until it is thick. I’ve done it, check this recipe: Healthier Pumpkin Pie Low Calorie & Low Sugar! Or do you have anyother option? 2. Pour the mixture into your cake pan and gently place it in the Instant Pot on top of the trivet. Thanks so much for this recipe – -it is AMAZING! I have made this several times – with 1/2 cup Splenda and 1/2 cup fat free evaporated milk instead of the 2% to cut the calories even more – It’s delish! Remove the cream mixture from the heat and gently whisk the egg mixture into the cream, stirring continuously. If you want to make your pie without those, this recipe is perfect. #miascucina #easy dessert recipe #ww desserts #4 ww smart points #almond milk recipe #pumpkin pie recipe homemade dairy free Pumpkin Custard Cups - Mia's Cucina These custards look fabulous, I can’t believe they are low-carb! Thanks for the wonderful recipe! Have you ever tried using the Nunaturals stevia packets? Question… if you’ve already added heavy whipping cream in the recipe, why on earth would you use “Dairy Free Whipped Topping” which has as it’s second ingredient (after water), “partially hydrogenated vegetable oil”? My husband and I grew a bit to many different kinds of pumpkins and squash this year and we are tired of pumpkin pie. I am making this now. I don’t have the liquid sweetner but I do have dry Stevia. Hi Brenda, this recipe is Aaaaaamazing; I have made it 5 times and counting. Sugar-Free. Preheat the oven to 350 degrees. Just replace the milk I used with almond milk. I’m a part-time caregiver for my mom who has Type 2 diabetes. I made this with almond milk, used about 3/4 teaspoon liquid stevia, and added a little over a tablespoon of maple syrup to give it extra flavor. I will look into making one, thanks! Whipped cream topping a must. Not really, but they are good in pumpkin pie. Aug 13, 2013 - A creamy lemon scented vanilla custard with a burnt crunchy sugar topping. Too keep the carbs down I replaced the milk/cream with almond milk and the sugar with Splenda for Baking. What can I use in place of Stevia? Thanks. One of the main reasons I eat pumpkin pie is the custard filling. Copyright © 2020 Sugar-Free Mom • Theme by Melissa Rose Design and Once Coupled. What would the equivalent sweetener amount if using swerve? Nutmeg is just another type of spice but you could just use cinnamon if you don’t have it. Top with whipped cream! I’d have no qualms eating this as a healthy snack…in fact, that’s what I will be doing. and can I just use equal? Let the custards cool before serving. Could you use almond milk ? Is the nutritional information calculated automatically or do you enter that yourself? It takes just 7 ingredients!! My 10-yr-old liked it too! I used Trader Joes unflavored liquid stevia, and found this too sweet, with a sweetener after taste. Looks like this recipe has been updated to use Vanilla liquid Stevia, but I’ll bet you could use whatever sweetener you prefer. Pour the filling into individual ramekins, filling ¾ of the way full … Brenda- I’m really looking forward to trying this recipe out and more I am seeing on this site, thanks for all your hard work in developing these recipes and posting them for all to see! Keto Pumpkin Pie Custard. I don’t have the liquid stevia but used the dry. These are delicious! Seriously addicting. Hi. Combine remaining ingredients in a bowl and mix well. My son said, ” I usually don’t like pumpkin, but I love this”. Just replace the milk I used with almond milk. Pour the custard into 6- 1/2 cup ramekins. Truvia and the liquid stevia are not equal in sweetness so that’s probably why you had some trouble with it. One bite of this crust-less pumpkin custard and you will be in awe! This Healthy Keto Pumpkin Pie Custard is Low Carb, Gluten Free, Grain Free and can even be paleo! I don’t care for pumpkin pie so I did not taste first, but next time I will have the hubs taste it. Thanks for a great low-carb pie recipe! This version is vegan & made with almond milk. Dress it with whipped coconut cream, a dollop of yogurt, a crumble of nuts, or just have it solo. Oh, the second time I doubled the recipe to fill eight remekins a little fuller for a more filling meal. After this pumpkin … I’ve saved your site and I’m including your RSS I’ve been wanting to make Pumpkin Crepes, which are plain crepes but with a pumpkin custard filling. Ingredients 1 (15 ounce) can pumpkin puree ½ (14 ounce) can coconut cream ½ cup brown sugar ⅓ cup almond milk 2 eggs 1 teaspoon vanilla extract 1 teaspoon pumpkin pie spice My Pumpkin Cheesecake Mousse went viral within days and I’m so grateful! You could easily replace the almond milk with your favorite type of milk and the Splenda with your favorite type of sugar replacement. LOL forgive me, it’s been a long week. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia. Step 3 Once simmering, remove from the heat. – 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! Preheat oven to 325 F. Heat the almond milk and honey in a saucepan; gently bring to a simmer. Didn’t have pumpkin pie spice, so used 1/2tsp ginger and 1.5 tsp cinnamon. Oh nevermind haha 6 servings I get it. Anyhoo, after perusing this site I think I just found my new favorite recipe place. Maybe it’s be good if it was cooked less. Preheat oven to 350 degrees F. Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible. I love custard! Modified: Jul 1, 2020 by Lisa MarcAurele 12 Comments - This post may contain affiliate links. Was wondering the same thing. My name is Brenda and I’m a Christian too. I don’t have ramekins. I’ve never had a problem with this pie being dry and I’ve cooked it over a dozen times. Pre-heat the oven to 350 degrees. I put it in a small pie tin and it made 8 good size pieces. In many cases, traditional pumpkin pie calls for evaporated milk. Be sure to stir the coconut milk well before using. You need to disolve it first if you don’t want a little “crunch” to it. SWEET! I didn’t have the liquid Stevia mentioned, but put 3 rounded tsp or erythritol. Delicious! I loved how you replaced the ingredients to make it so, can’t wait to try it! . All of the flavors and texture of a pumpkin pie without all the calories and crust from a traditional one! Made this today 9/12/20 per recipe and the hubs thought it was bitter. Will lower the carb count & sugar count. This recipe looks great! In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Please comment. Whisk the egg mixture into the pumpkin mixture until well combined. You could also use Allspice, or if “pumpkin pie spice” is available, the nutmeg is in it. I’m going to have to give it a try! I tried this. So did you substitute anything, perhaps the sweeteners you used? A healthier version of Pumpkin Pie Custard. Sorry about that, I just updated the instructions. 1. Well, maybe a slight exaggeration. Can you please tell me the source for your recipe card? I tried this and it worked great! This Amish Country Pumpkin Custard is the perfect pie for the holidays! I’m excited to find this recipe. The addition of pumpkin firms the custard up and gives it a texture that reminds me of pumpkin pie. Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. So will be trying this recipe for my birthday on Sunday. Bake at 350°F for 30-40 minutes or until set. Remember to subscribe to the Sugar Free Mom Newsletter for free and receive fresh recipe notifications delivered into your inbox! __________________ Linda My new motto: THERE IS […], […] milk, AND I add in about 2-3 tablespoons of raw honey along w/ the stevia for extra sweetness. This with a handfull of almons fills you up!! I did add extra pumpkin pie spice and cinnamon because I love them so much. Hi…I made this with a mixture of about 3/4 coconut milk and 1/4 ratio…so it was gluten free, sugar free and dairy free and it was fabulous!!!! First time I used the one teaspoon as called for in liquid form. A perfect Thanksgiving dessert if I’ve ever seen one… […], […] you’ve been around here a while you may know my very popular Sugar-Free Pumpkin Custard […], […] Enjoy this delicious grain free, low carb pumpkin pie custard this Thanksgiving! 3/4 teaspoon salt 3. je eigen pins op Pinterest. First time was not sweet at all and I had to add some honey to the top. The pie crust was demonized long … or 9×13? We getting into the fall “pie season” it seems. This very popular recipe was originally posted in October of 2012 and has been a huge pinning recipe during every fall season. My mom is always able to detect the stevia taste when I use liquid stevia but never when I use the packets. From all the ads in the paper and seeing so many pumpkin pies pictured therein I had been about to go binge buy some crappy store bought ones to sate the craving, like some spineless little bimbo being compelled by a vampire: “you must eat yummy piessssss….” But I managed to snap out of it and halted that train of thought, then searched on “low sugar pumpkin custard” which took me to this site. :+) If i wanted to try making this vegan do you know how much tofu i should use? It’s the perfect little portion made in 7 ounce ramekins. Hi Karina, I used nutritiondata.com and weightwatchers online for calculating. Then, whisk in the pumpkin … In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. You can really use any sweetener you prefer. (2) Storage and convenience: Almond milk can be purchased in shelf-stable form and kept in the pantry for many months. Excellent read! If I were to make this for say 8-10 people, how do you recommend cooking in one dish? Giving up dairy and sugar doesn’t mean you can’t enjoy fall treats. Very interesting. I now have the apple custard in the oven and I can’t wait to try! Super yum! I linked my recipe for dairy free whipped cream above, I do not use Cool Whip if that is what you were referring to. Used soy milk and added three tablespoons of brown sugar. This Pumpkin Pie Custard tastes just like your traditional filling, but because it’s made with Greek yogurt, almond milk, and a hint of agave, it’s literally guilt-free. Healthy Paleo Pumpkin Custard Recipe (Keto, Low Carb). Do you think a cup cake pan would work? I don’t have those bowls either so I would make it in one big bowl. Adding cream cheese and heavy whipping cream makes it a perfect keto dessert. I add some coconut (the low-carb folks love coconut) and some dark chocolate chips – to just about anything except vegetables! I am going to try this, BUT to go even more low carb, I am going to skip the milk & try it with FULL FAT Heavy Cream! Sugar-Free Mom is a woman on a mission to reduce and eliminate added, processed sugars in her families lives. Healthy Pumpkin Pie Custard: Gluten Free & Low Carb I thought the texture was good, but it wasn't sweet. I was happy to discover your recipe, since I was looking for something healthy and pumpkiny for breakfasts. I would challenge you to make it with no milk of any kind (including any sort of dairy or cream), no weird ingredients like stevia, or eggs. Thanks for sharing you substitutions, glad you enjoyed it! Follow Sugar Free Mom on Facebook | Instagram | Pinterest | Twitter for all of the latest content, recipes and updates. Just tried this. 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. Your email address will not be published. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. I’ve made it twice in one week. Regular vanilla extract is not sweet enough on it’s own. We have 2 other low-carb pie recipes we use, but now we like this one the best! This recipe is a new take on an old favorite–pumpkin pie. Can you use flax egg instead? . Yummy! 2 cups all-purpose flour 2. Made without artificial sweeteners and only natural stevia, no aftertaste is evident at all. | Half Size Me, Pumpkinpalooza - 45 Low Carb, Sweet and Savory Pumpkin Recipes, Best Low Carb Recipes Roundup, Nov. 3 - 9 - Low Carb Zen, Slow Cooker Sugar-Free Pumpkin Pie Bars (Keto, Gluten Free), 19 Gluten Free & Low Carb Holiday P | Recipes – Mary J. Zastrow, Gluten Free Comfort Food Recipes - Three Bakers, Pumpkinpalooza - 30+ Low Carb, Sweet and Savory Pumpkin Recipes, Sugar Free Eggnog (Keto, Low Carb, Nut Free), Sugar Free Bourbon Chocolate Truffles (Keto, Low Carb). This looks amazing! Have you considered making egg tart custards sugar-free style? Thank you for sharing this! Choose something else you prefer. I don’t stock liquid stevia, and used about 1/3 cup of maple syrup instead, which made it nicely sweet. I really don’t like stevia and I have unpleasant reactions to artificial sweeteners. I just made this with my 4 year old. Combine pumpkin and all spices in one bowl. This dessert made me a rock star on Thanksgiving. I will circle back and let you know how it goes! Get the recipe! It sounds delicious and I also am going to try it but with only one tsp. I realize it’s still only September but everyone is going crazy for Pumpkin recipes! It was so delicious, warm or cold! You could try it but may need more liquid so it doesn’t dry out because of the protein powder. Currently in life we are packing for a move to a small little country setting in the woods. Thank you for all the wonderful recipes! Add the melted butter, vanilla, cinnamon, ginger, and nutmeg and mix until combined. Slowly add milk egg mixture to pan, stirring constantly. Too keep the carbs down I replaced the milk/cream with almond milk and the sugar with Splenda for Baking.
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