Best Sugar Free Keto Low Carb Pumpkin Pie Custard

4.20 from 45 votes

Course Dessert

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 139kcal

Author Brenda Bennett |Sugar-Free Mom

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

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.

Net Carbs: 5g

This recipe was first published in October 2012.