Best Sugar Free Low Carb Keto Pumpkin Pie Custard
This Healthy Keto Crustless Pumpkin Pie Custard is Sugar Free, Low Carb, Gluten Free, Grain Free and tastes like traditional pumpkin pie minus the sugar! Just 5 g net carbs!
Sugar Free Low Carb Pumpkin Pie Custard
This easy sugar free pumpkin pie custard has all of the flavors and texture of a regular pumpkin pie without all the calories and crust from a traditional one!
This pumpkin custard recipe comes from adapting my low carb pumpkin pie recipe minus the coconut flour keto pie crust for even fewer carbs.
I realize it’s still only October but everyone is going crazy for Pumpkin recipes and it feels like the Holiday season will be here very soon! My Pumpkin Cheesecake Mousse went viral within days and I’m so grateful!
This very popular pumpkin recipe was originally posted in October of 2012 and has been a huge Pinterest recipe during every fall season, especially as a Thanksgiving dessert!
I gave it updated photos in October of 2015 and today I’m sharing this video with you to show how simple this recipe really is!
Is Pumpkin Keto?
Whether you make homemade pumpkin puree or purchase canned pure pumpkin puree, yes, pumpkin is keto friendly!
1 cup of pumpkin puree has 8 net carbs and in this recipe for our homemade pumpkin pie custard, we are making 6 individual custards using just 15 ounces of canned pumpkin puree.
Just make sure when buying canned pumpkin at your local grocery store, that the only main ingredients are pumpkin and maybe salt, that is all.
Do not purchase pumpkin pie filling which contains sugar, has 71 grams of carbs in 1 cup and will spike blood sugar.
Our recipe for pumpkin custard needs just 7 ingredients and has just 7 total carbs!!
This perfect keto pumpkin pie custard is simple and an easy dessert for entertaining anyone on a keto diet or low carb diet. So delicious, even if you’re not much of a pumpkin lover!
Currently in life we are packing for a move to a small little country setting in the woods. We will still be in my home state of Rhode Island, but the scenery from city to country will be remarkable!
The nearest store is about 20 minutes away. It’s going to take me some time to get used to that since I end up at the grocery frequently during the week.
Some times more like 3-5 times depending on if a recipe failed and I need more ingredients. Now I’m about 5 minutes from Whole Foods. I must learn to buy in bulk I suppose.
Delicious Keto Pumpkin Custard Recipe
You can enjoy these little pumpkin dessert custards in the ramekin you bake them in or pop them out upside down on a plate. Make sure you grease them well or they won’t be too pretty when inverted upside down.
The good thing though is that you can cover them with some whipped cream!
If you need dairy free try some Dairy Free Whipped Cream on top or leave it without out, but be sure to chill them! Tastes much better than warm since I tried it both ways of course.
This healthy pumpkin custard recipe is in perfect little portions when made in 7 ounce ramekins. Of course even if you decide to eat two, (because they are so good!) the amazingly low calories won’t kill your calorie budget for the day!
Low Carb Sweetener Options
This easy recipe is made without artificial sweeteners or sugar alcohols and only natural stevia, no aftertaste is evident at all.
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!
But of course you can use whatever low carb sweetener you prefer really. I do not recommend using granulated sweetener as the pumpkin mixture will be grainy instead of smooth.
I haven’t found a low carb brown sugar sweetener that is powdered only granulated so for best results, I don’t recommend using that for this recipe.
Here’s my conversion chart if you choose to use other sugar substitutes.
Can I use Maple Syrup or Coconut Sugar?
Of course you can choose to use any sweetener, but adding either maple syrup or coconut sugar will add higher total carbs and will spike blood sugar and this recipe will no longer be sugar free.
Can I make this a Paleo-friendly dessert?
Yes, this can easily become a dairy free pumpkin custard by replacing the heavy cream with either unsweetened coconut milk or cashew milk.
If you are using 1% milk the nutrition info is: 76 calories, fat: 6.7g, cholesterol: 125mg, sodium: 56mg, carbs: 7g, dietary fiber: 2g, sugars: 3g, protein: 5g.
I had to keep one old picture because this is the one below that gets pinned the most!
More Healthy Pumpkin Recipes
Easy Low Carb Pumpkin Pie Custard
Best Sugar Free Keto Low Carb Pumpkin Pie Custard
Ingredients
- 15 ounces pumpkin puree not pumpkin pie filling
- 1/2 cup heavy cream or use coconut cream for paleo pumpkin pie custard
- 4 eggs beaten
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pumpkin spice liquid stevia or vanilla liquid stevia or even cinnamon stevia and/or maple extract
- Optional: sugar free whipped cream
Instructions
- Preheat oven to 350 degrees.
- Spray 6 ramekins or custard cups with olive oil cooking spray.
- In a large mixing bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia.
- Pour evenly into ramekins.
- Bake for 45-50 minutes or until a knife in center comes out clean.
- Best served cold.
- Invert onto a plate or serve from dish.
- Top with sugar free whipped cream! Sprinkle with more nutmeg!
- Store covered with plastic wrap in the fridge for up to 5 days.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
Can you use regular vanilla in it instead of stevia
Regular vanilla extract is not sweet enough on it’s own. Stevia is needed or another sweetener of choice.
I don’t have the liquid sweetner but I do have dry Stevia. Any ideas how much I’d use of dry stevia as a substitute?
Amazing!!!! I made this last night bc I’ve been craving pumpkin pie and wanted to do a trial before thanksgiving. I’m so impressed I can’t even explain it. I have shared this recipe and will keep sharing! I put it in a small pie tin and it made 8 good size pieces. I left it in the fridge overnight and tried it for breakfast with whip cream and it’s fantastic!
I thought this was meh. Not bad enough that we threw it all away, but nobody wanted seconds either. I thought it was somewhat bland and definitely lacked richness.
Hello
How many grams is one serving please? Thank you
This looks amazing! I’m going to have to give it a try!
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! Will lower the carb count & sugar count. Might have to bump up my sweetness somehow a bit, but we shall see!
This was just great. I’ve made it twice in one week. I now have the apple custard in the oven and I can’t wait to try!
This is my favorite recipe right now. I use 6 melted packets of stevia in the raw and almond/coconut milk instead of moo milk. I cook it in a pie pan for 42 minutes. Soooooo good. Thanks for the recipe!
Looks yummy and with Stevia. I want to try!!!!
Hi Brenda, this recipe is Aaaaaamazing; I have made it 5 times and counting. Thank you for all the wonderful recipes! Have you considered making egg tart custards sugar-free style? I had some at a Chinese restaurant today and loved them but i know they were not sugar free. There are no recipes on the net so i figured i’d ask the sugar-free specialist, you. 😉
Thanks so much, really you haven’t found a sugar free egg custard? I will look into making one, thanks!
Yay, That just made my day!! I’ll be on the look out for your egg tart. The pumpkin custards are perfect post workout snacks and I think the egg tart will be to! Thank you SO much!!
I made this tonight and it was *amazing*
Used soy milk and added three tablespoons of brown sugar. Didn’t have pumpkin pie spice, so used 1/2tsp ginger and 1.5 tsp cinnamon. Put in one square pan, it took about an hour total to entirely cook. Was totally delicious, and WILL MAKE AGAIN! 😀
Thanks for sharing you substitutions, glad you enjoyed it!
Plan on trying this. 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. I’d be afraid to try it for fear of wasting the ingredients and having to throw it out.
Thank you sooooo much for this recipe!!! It saved Christmas dinner for me. I’m on Atkins and these were so tasty I could eat 2 and still be on track!! Thx sooooo much I used almond milk and they were great!
Yeah! That’s wonderful!
These are delicious! I’m making my 2nd batch today and of course, tweaking it to make it my own. Adding cream cheese and heavy whipping cream makes it a perfect keto dessert.
Thanks for sharing 🙂
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. It was great! The texture was definitely more eggy than I expected (it looked more like traditional creamy pumpkin pie texture in the photos), but I still liked it. However, I would not use it for pie filling. Could this texture be due to using almond milk instead of cow’s milk?
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. Have you ever tried using the Nunaturals stevia packets? My mom is always able to detect the stevia taste when I use liquid stevia but never when I use the packets.
Am making this recipe for the third time now. 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. 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 used Trader Joes unflavored liquid stevia, and found this too sweet, with a sweetener after taste. Cut back on the sweetener and we just sprinkle Truvia over the top when served if not sweet enough. Also added more spices. I put all the ingredients in except eggs and season/sweeten to taste, then add eggs and cook. It is a fabulous addition to my low carb recipes.
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!
Just came across this site today. This recipe looks yummy, but I’m on a dietary change at the moment where i am not drinking milk. I didn’t even know they made fat free evaporated milk. Thank you for this suggestion!
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!
Thanks so much Stacey!
How far in advance could you make this? Storage?
I have kept this in the fridge to satisfy my sweet tooth for a week at times and it is still yummy 🙂
We getting into the fall “pie season” it seems. 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. “Vanilla Liquid Stevia” is the only thing foreign to me, but I shall find it! Anyhoo, after perusing this site I think I just found my new favorite recipe place. Thank you so much for all your efforts, I wish I had found this sooner. I love the fact this recipe lets me skip the crust altogether.
I cannot wait to try this recipe!!
Could I substitute 1-2 of the whole eggs with egg whites??
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.
Thanks!!!
I don’t have those bowls either so I would make it in one big bowl. my question is, how much would one serving measure out to be? I weigh out everything I eat and need to know so I can journal it with my daily caloric intake. thank you.
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.
Made this twice (bought one of the big cans of pumpkin).
First time was not sweet at all and I had to add some honey to the top.
2nd time, I added more stevia along with about 3tbs of honey and that did the trick. It had the perfect amount of sweetness that we enjoy 🙂
This recipe looks great! What do you think about adding a scoop of protein powder to it? Thank you!!
You could try it but may need more liquid so it doesn’t dry out because of the protein powder.
Thanks for a great low-carb pie recipe! I made it as a pie for Pi Day (3/14), as that is the day we adopted our dog, and so we named her Pi and we celebrate Pi Day. Silly but fun. We have 2 other low-carb pie recipes we use, but now we like this one the best! I add some coconut (the low-carb folks love coconut) and some dark chocolate chips – to just about anything except vegetables! Not really, but they are good in pumpkin pie.
Thanks so much for this recipe – -it is AMAZING! (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. Next time, I’ll add more in the batter.)
How did you calculate nutritional info? Thanks again!
Hi Karina, I used nutritiondata.com and weightwatchers online for calculating.