Just tried this. Fantastic recipe. Preheat the oven to 350 degrees. Baking the custard mixture in a pure almond meal and butter crust renders it perfect for single serving gluten free dessert pies. Brenda, Storage? The original recipe using the milk was 76 calories, fat: 6.7g, cholesterol: 125mg, sodium: 56mg, carbs: 7g, dietary fiber: 2g, sugars: 3g, protein: 5g. So will be trying this recipe for my birthday on Sunday. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. So did you substitute anything, perhaps the sweeteners you used? Thank you!! This with a handfull of almons fills you up!! Hi Brenda, this recipe is Aaaaaamazing; I have made it 5 times and counting. Pour the mixture in 6 individual ramekins and place them in a baking dish. Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. Truvia and the liquid stevia are not equal in sweetness so that’s probably why you had some trouble with it. This Healthy Keto  Pumpkin Pie Custard is  Low Carb, Gluten Free, Grain Free and can even be paleo! To a medium saucepan, over medium heat, add the heavy cream, almond milk, pumpkin pie spice and salt. Thanks for the recipe! A simple but delicious pumpkin pie filling is poured into ramekins and baked into individual custards that are the perfect size to keep all to yourself. I thought this was meh. I’d be afraid to try it for fear of wasting the ingredients and having to throw it out. So today, I’m bringing you a brand new recipe for keto pumpkin pie custard cups. 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. They were the worst tasting things I have ever made. Add the pumpkin and coconut milk to the bowl and mix until well blended. have been searching for a healthy low carb gluten free easy fix, and this is it!! Actually kinda boring flavor-wise. I didn’t even know they made fat free evaporated milk. . Weird! I just wanted to stop by and say I made this tonight and it’s amazing. Might have to bump up my sweetness somehow a bit, but we shall see! The only problem I have w/ this […], […] a perfect way to enjoy a luscious and creamy, but light dessert anytime. There are no recipes on the net so i figured i’d ask the sugar-free specialist, you. I loved how you replaced the ingredients to make it so, can’t wait to try it! I have shared this recipe and will keep sharing! 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. See Disclosure Can you use flax egg instead? A Kansas farm food tour, Low Carb Paleo Buffalo Chicken Casserole with Ranch Sauce ». Pre-heat the oven to 350 degrees. Huge hit that I will make again and again. * Percent Daily Values are based on a 2000 calorie diet. The pumpkin custards are perfect post workout snacks and I think the egg tart will be to! Scrape out the seeds with the tip of the knife and add to the milk, along with the pod. It sounds delicious and I also am going to try it but with only one tsp. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. I made this last night bc I’ve been craving pumpkin pie and wanted to do a trial before thanksgiving. I am trying this out today and I got my apple custard cooking in the oven right now. Everyone, including my picky granddaughter had two or more helpings. I left it in the fridge overnight and tried it for breakfast with whip cream and it’s fantastic! I tried this and the pumpkin pie recipe. If you need dairy free try some Dairy Free Whipped Cream on top or leave it without out, but be sure to chill them! Add the flour and mix together. Super yum! (mainly, how much?) . je eigen pins op Pinterest. Pumpkin pie is a Thanksgiving and Christmas staple. Whisk the egg mixture into the pumpkin mixture until well combined. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia. I am reading your receipts and they are great! 3/4 teaspoon salt 3. Whisk the egg mixture into the pumpkin mixture until well combined. This is a simple, one-bowl recipe, and it works as breakfast, snack, or dessert. Any advice for using a natural sweetener like honey or maple syrup? Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water. 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! Gluten Free. […], […] 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. Preheat oven to 325 F. Heat the almond milk and honey in a saucepan; gently bring to a simmer. I’m sure the dry stevia will be fine, thank you! Lock on the lid and push the button to … And do you know of another egg alternative? Healthy Paleo Pumpkin Custard Recipe (Keto, Low Carb). Amazing!!!! After this pumpkin … Please comment. . You can buy my cookbook for yourself or friends and family at a discount right now on Amazon! Don't tell and they won't ever suspect that it is dairy free. Hi Karina, I used nutritiondata.com and weightwatchers online for calculating. In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia. NM, I found my answer in previous comments! And many almond milks deliver as much (or more) calcium and vitamin D as dairy milk. Thanks for the wonderful recipe! Silly but fun. Be sure to stir the coconut milk well before using. This recipe is somewhat unique because it’s baked in … #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 Thank you. I use 6 melted packets of stevia in the raw and almond/coconut milk instead of moo milk. I’ve never had a problem with this pie being dry and I’ve cooked it over a dozen times. Definetly going to try this!! I’m excited to find this recipe. still not enough, but better. Preheat oven to 350 degrees F. Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible. – 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! My son said, ” I usually don’t like pumpkin, but I love this”. Was wondering the same thing. This version is vegan & made with almond milk. Excellent read! I don’t stock liquid stevia, and used about 1/3 cup of maple syrup instead, which made it nicely sweet. •, or vanilla liquid stevia or even cinnamon stevia. 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”? First time was not sweet at all and I had to add some honey to the top. You could try it but may need more liquid so it doesn’t dry out because of the protein powder. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. so u do not have to add 3. 4 to 6 tablespoons cold water For the filling: 1. Let the custards cool before serving. (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. I just wanted to share my discovery; dairy free custards (including Thanks for a great low-carb pie recipe! Also added more spices. The nearest store is about 20 minutes away. tripled. Pour mixture evenly into eight 6-oz. Yum! Granted I […], […] likely eat turkey and veggies. Pre-heat the oven to 350 degrees. Have you considered making egg tart custards sugar-free style? Do you know if this can be frozen? I had the same question! Can you use regular vanilla in it instead of stevia. My name is Brenda and I’m a Christian too. I’ve got a conversion chart to use:https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/. Nutmeg is just another type of spice but you could just use cinnamon if you don’t have it. __________________ 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. Thanks for posting! Maybe it’s be good if it was cooked less. Healthier Pumpkin Pie Low Calorie & Low Sugar, Mini Whole Wheat Chocolate Pumpkin Breads, Healthier Pumpkin Pie: Low Calorie & Low Sugar, https://www.sugarfreemom.com/recipes/stevia-differences-in-liquid-packets-powdered-pure-a-stevia-conversion-chart/, https://www.sugarfreemom.com/recipes/dairy-free-sugar-free-whipped-cream/, Healthy Pumpkin Protein Pancakes with Pumpkin Yogurt Topping | SugarFreeMom.com, 31 Healthy Comfort Food Recipes | Greatist, 40 Low Carb Thanksgiving Recipes - The Miracle Momma, Pumpkins – Don’t just carve them, eat them! So I figured I'd just cut to the chase and make the pumpkin custard. Next time I think I will go two tablespoons. Photographer. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Oh, the second time I doubled the recipe to fill eight remekins a little fuller for a more filling meal. Remove the cream mixture from the heat and gently whisk the egg mixture into the cream, stirring continuously. But hey, if you have any advice and want to give it anyway, that would be great. | 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). I will look into making one, thanks! Now, I am looking for Gluten free menu for my family. I don’t have the liquid sweetner but I do have dry Stevia. This recipe looks yummy, but I’m on a dietary change at the moment where i am not drinking milk. I really don’t like stevia and I have unpleasant reactions to artificial sweeteners. Modified: Jul 1, 2020 by Lisa MarcAurele 12 Comments - This post may contain affiliate links. Have you seen the recipe I made using this custard in a pie crust? All opinions are my own. These are delicious! My mom is always able to detect the stevia taste when I use liquid stevia but never when I use the packets. Rockin my 40's. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Sugar Free Mom. 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! I also like Swerve http://amzn.to/2h6zfsX and Sukrin Gold http://amzn.to/2y3LMIc. I’ve not tried freezing it but I think it will work fine, just thaw in fridge the night before. I realize it’s still only September but everyone is going crazy for Pumpkin recipes! I’m a part-time caregiver for my mom who has Type 2 diabetes. It’s just the good, creamy custard–like a crustless pumpkin pie. Pour the custard into 6- 1/2 cup ramekins. 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. If you try a recipe, please use the hashtag #sugarfreemom on instagram for a chance to be featured! Looks Delicious!!! Thanks. I use My Food Diary for that. I had some at a Chinese restaurant today and loved them but i know they were not sugar free. We will still be in my homestate of Rhode Island, but the scenery from city to country will be remarkable! First time I used the one teaspoon as called for in liquid form. Pour the milk into a saucepan. Gluten-free Pumpkin Molasses Custard Gluten-Free Pumpkin Custard with Molasses is a variation of a pumpkin custard I learned to make in Weight Watchers over 100 years ago. I linked my recipe for dairy free whipped cream above, I do not use Cool Whip if that is what you were referring to. I love custard! I’ve been wanting to make Pumpkin Crepes, which are plain crepes but with a pumpkin custard filling. 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