-Annissa. Break eggs into a medium mixing bowl. I put it in an 8××8 baking dish at 350 for 45 mins. Healthy Pumpkin Custard Nutrition Notes… Naturally gluten-free, this healthy pumpkin custard is rich in Vitamins A, C, and K, and calcium. In this recipe, the custard is “baked” in a slow-cooker. It would be just like a crustless pumpkin pie! I also used only 1/4 cup almond flour because that was all I had. And I thought it could of used a little more pumpkin spice but that’s a matter of personal preference. Served with whipped cream with a few drops of liquid vanilla Stevia added to it. My last bite I drizzled a teeny bit of maple syrup over it, and WOW… That bite was epic! 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! -Annissa. My recipe for Low-Carb Pumpkin Ice Cream would work fine without eggs. This Healthy Pumpkin Pie made with an addicting walnut date crust and topped with pumpkin custard is super easy to make and so delicious you won’t want to share! Pumpkin Custards Are Diabetic-Friendly, Heart-Healthy and Gluten-Free . Which one is better? I will likely let hubby eat most of it as he likes dessert and won’t mind. Would I reheat on low? But, the rice cooker is much smaller. Love pumpkin? I’m such a fan of all your work. -Annissa. You can freeze leftover pumpkin puree in Tablespoon portions using an ice cube tray. Am allergic to tree nuts. -Annissa. Why is yours so low?? The sweetener I use is twice as sweet as sugar. Also, I don’t think it takes out the erythritol. This recipe is a new take on an old favorite–pumpkin pie. This is why I personally prefer low-carb sweeteners. The cooking time may vary. We are very happy we were able to create. That way, you have clear portions before you ever start eating it. A matter of personal preference. It’s nice to know how substitutions work. This Slow-Cooker Low-Carb Pumpkin Custard is like a crustless pumpkin pie. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and … Otherwise vey yummy. So I’m thinking that if I make this with pumpkin I could also use maple syrup instead of the stevia blend. I love this idea! about 1 quart. Now that Labor day is over, I find myself suddenly craving pumpkin. -Annissa. In addition, all of our recipes are grain-free and low-carb. Whisk in the brown sugar and evaporated milk, then bring to a simmer. Excellent recipe- even the kids liked it! I hope you enjoy it! Thanks for the great idea using the slow-cooker! Seconds,please! Most of my followers can’t eat these as they are too high in carbs. Puddings are thickened with starches. Coconut flour should work as well, but you will need much less as it absorbs a lot of liquid. Ann, I think it will be delicious with maple syrup and sweet potatoes! I thought it could of been a little sweeter. Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter. Of course, the custard doesn’t really need anything added to it. Sorry I can’t be more specific! If using it after cooking, you will need to really blitz it in a blender so you don’t have chunks. Hi Marion, The recipe takes one cup (not one can). Serve it warm or chilled. -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! Another wonderful option is to add a dollop of our keto vanilla ice cream. Yum! While custards and puddings have similar ingredients, there are some differences. After trying the recipe with pumpkin I’m going to try it again with sweet potatoes. Custards tend to be firmer than puddings. Simply preheat the oven to 375º Fahrenheit and oil/butter an deep round glass pie dish before preparing the custard. I made the recommendation because I know most people only have one slow cooker and I wanted to make the recipe accessible to everyone. -Annissa. If prefered, you may sift them together. If you love this recipe, make sure to try this low carb pumpkin ice cream too! I will add just a tiny pinch of salt instead of 1/8 tsp next time. It’s delicious by itself. It's kind of a cozy fall dessert, definitely dramatic in appearance and meant to be shared. This recipe makes about 4 servings, but it is so rich, you may be able to get more servings out of it. Glad your first time was a success! This recipe worked exceptionally well as a guide. My goal is always to have my recipes seem like they aren’t low-carb. Be sure to get the one that is twice as sweet as sugar, It will give a conversion of 1/2 cup Pyure= 1 cup stevia. -Annissa, Awesome! I doubled the recipe, but only used 3/4 C of Lokanto Monkfruit sweetener. Enjoy a heavenly slice of this Pumpkin Magic Custard Cake! I spoon it out onto plates, then top with a bit of stevia sweetened whipped cream and sprinkle with a bit of nutmeg. Yum! Then beat in sweetener […] What I would do, if I wanted to stir to a plan is to cut the custard into 6 equal portions before scooping it out. I stay away from desserts, but knew this craving was too strong. Most used milk or some type of cream and sugar. This will help maintain the creaminess of the ice-cream. Save Recipe. I would just add about 1/4 more whipping cream. If you try it, let us know how it goes! This was crazy easy and so delicious…..big hit …..you have a fan any one of your recipes have come out great . I did make a few changes so it is not dairy … Yes, I think all of those substitutes would work. It tastes just like pumpkin pie and is totally guilt free. Chris, Serving size is 1/6th o the recipe, so if you divide the custard into six equal pieces, each one is a serving. 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. Your email address will not be published. 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. In previous comments, some people have mentioned they have been successful baking it in the oven. Sounds delicious! I tend to warm mine, but if you like cold pumpkin pie, you will probably like it cold as well. -Annissa. Cook for 2-2:45 hours, and begin checking at the two hour mark. What pumpkin pie dreams are made of! To me it was just ok but it definitely wasn’t terrible. Enjoy! -Annissa. Jill, how long did you bake it and what temperature? It’s always helpful for other to see what worked! If you make it this way, I’d love to know how it turns out! It is made with NO refined sugar and sweetened with real maple syrup. Custard is in the same dessert family as pudding and usually includes eggs, sugar and milk as the main ingredients. The vanilla is a more traditional choice, but the maple flavor adds a warmth to the recipe unlike anything else. I don’t use any fake sugars, so I’ll use real maple syrup. Pumpkin pie meets ice cream in this frozen treat for fall. Just keep in mind that the sweetener I use is twice as sweet as sugar, so you may need to adjust the quantity to get the same level of sweetness. And I used my 2 Quart slow cooker insert It took about 2hours and 25mins. Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Thank you for useful article. Or must it be served warm? -Annissa. This recipe is somewhat unique because it’s baked in a slow-cooker. -Annissa. If you make one of my recipes and love it, let me know. Make this healthy custard any time you want to fill the house with the aroma of fall spices. Go for it! Gluten Free + Low Calorie + Paleo. I got my dad to try it, usually he’s like yeah, NO, but he liked it!! Glad it filled that craving! For the sweetener, I use a stevia/erythritol blend, but if this doesn’t work for you, you can use another granulated sweetener. I cover and store in the refrigerator for up to 3 days. Honey or maple syrup should work fine in this recipe. -Annissa. Place cups in 13×9-inch baking pan. This Low-Carb Slow-Cooker Pumpkin Custard is like pumpkin pie without the crust. I don’t use any sugars that end in ol. That would allow it to cook all the way through without the edges burning. The slow-cooker doesn’t heat up the kitchen on those warmer days, and also leaves the oven available to prepare dinner. Get your FREE cookbook of 15 low carb recipes sent straight to your inbox with more goodies coming your way soon! 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