One bite of this crust-less pumpkin custard and you will be in awe! The delicious taste of pumpkin pie yet none of the high calories or fat!
Thanks to a reader who loved my Apple Custard recipe and suggested I try it with pumpkin, this recipe was born. I did make a few changes so it is not dairy free as the yummy apple custard recipe, but it can be! Just replace the milk I used with almond milk.
Add some Dairy Free Whipped Cream on top or leave it without out, but be sure to chill it! Tastes much better than warm since I tried it both ways of course. 
It’s the perfect little portion 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!
Made without artificial sweeteners and only natural stevia, no aftertaste is evident at all. In fact my super picky husband and oldest son actually LOVED this custard, LOVED it!
If you are allergic to stevia, I would suggest adding in 1/4 cup of honey instead or use Sucanat which is a healthier less refined type of sugar. Read more about my Top 3 Refines Sugar-Free Sweeteners here.
Interested in making this into A Healthier Pumpkin Pie? I’ve done it, check this recipe: Healthier Pumpkin Pie Low Calorie & Low Sugar!
Other recipes you might like:
- Pumpkin Pie Protein Smoothie
- Crock Pot Pumpkin Steel Cut Oats
- Mini Whole Wheat Chocolate Pumpkin Breads
- Apple Custard : Dairy & Gluten Free
- Healthier Pumpkin Pie: Low Calorie & Low Sugar
Nutrition Info
Servings: 6* Calories per serving: 76* Fat: 3g* Cholesterol: 125mg* Sodium: 56mg* Carbs: 7g* Fiber: 2g* Sugars: 3g* Protein: 5g* Points+: 2*
Healthy Pumpkin Pie Custard
Ingredients
- 1 can (15 ounce) pure pumpkin
- 1/2 cup milk ( I used 1%)
- 4 beaten eggs
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin spice
- 1 teaspoon vanilla liquid stevia
- Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg
Directions
Preheat oven to 350 degrees. Spray 6 ramekin or custard cups with nonstick cooking spray. In a large bowl mix together pumpkin, milk, eggs, spices and stevia. Pour evenly into ramekins. . Bake for 40 minutes or until a knife comes out clean. Best served cold. Top with dairy free whipped cream! Sprinkle with more nutmeg!
I definitely have to try this! Yum!
Looks Delicious!!! Could you use almond milk ?
Yes, definitely!
I am trying this out today and I got my apple custard cooking in the oven right now.
This looks A.maaazing!!! Definetly going to try this!!
I am reading your receipts and they are great! But I am coming from the metric system so I need help eg temperature pls… you are using F instead C right? Also what is nutmeg pls? Thank you very much!
I am using F yes. Nutmeg is just another type of spice but you could just use cinnamon if you don’t have it.
this looks amazing. Can you use flax egg instead? I am allergic to eggs!
I haven’t tried it but if you do please let me know!
I would eat this for breakfast! Yum!
I don’t have ramekins. Do you think a cup cake pan would work? Or do you have anyother option?
On my Facebook page a reader commented they cooked it in a regular glass pie dish like a regular pumpkin pie and another reader said she sprayed a cupcake tin and made 12, both were happy with the results.
SWEET! I had the same question! Now I will DEF be making this!!
Pingback: Healthy Pumpkin Protein Pancakes with Pumpkin Yogurt Topping | SugarFreeMom.com
Pingback: 31 Healthy Comfort Food Recipes | Greatist
Pingback: 40 Low Carb Thanksgiving Recipes - The Miracle Momma
I can’t wait to try this recipe. I do need direction on how to make this in the micro in a glass pie pan since the oven is shut off & don’t have ramakins.
Pingback: Pumpkins – Don’t just carve them, eat them! – Healthiest Regards
Pingback: Pumpkin Vanilla Millet Porridge: Dairy & Gluten Free | SugarFreeMom.com
Thank you for this recipe! :+) If i wanted to try making this vegan do you know how much tofu i should use? And do you know of another egg alternative? thank you :+)
Can this be made in a pie pan?
yes absolutely!
Thank you!!
I am making this now. I don’t have the liquid stevia but used the dry. I appreciate all the recipes you post!
I’m sure the dry stevia will be fine, thank you!
What is pumpkin pie spice?
Used agave as the sweetner. Delicious! Next time going to add a bit more spice/cinnamon. Thanks for the wonderful recipe!
Well, sent my hubby (baker) the recipe and hoping he’ll make ‘em! Yum!
So glad I found you through a FB friend in our diabetic group.
Pingback: Healthier Pumpkin Pie: Low Calorie & Low Sugar | SugarFreeMom.com
Do you know if this can be frozen? Thanks — hoping to prep for Thanksgiving ahead of time!
I’ve not tried freezing it but I think it will work fine, just thaw in fridge the night before. Are you making this into a pie or keeping it crustless?
SFM,
If I were to make this for say 8-10 people, how do you recommend cooking in one dish? I will make a huge mess trying to transport 10 ramekins
Could I use a glass pie dish or two? or 9×13?
Thanks in advance
Angela
NM, I found my answer in previous comments! I’m going to try mini muffins
I’ll update on the outcome.
TKS,
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. Have you seen the recipe I made using this custard in a pie crust? Super yum!
Pingback: Turkey Day Menu | FitmissFitmiss
It sounds delicious and I also am going to try it but with only one tsp. of stevia, it doesn’t sound sweet enough for my family. I’ll try adding a little more stevia. Did anyone else think the recipe was sweet enough?
I’m making these right now! I am so excited to see the end result!!! Thanks for posting!
I’m a part-time caregiver for my mom who has Type 2 diabetes. Your site is a God-send. I will be adding this to her healthy dessert list this winter. Blessings and thank you for all your hard work!
You’re very welcome, glad you can use the recipes for her.
Pingback: 45 Healthy Christmas Menu Recipes | SugarFreeMom.com
I have made this twice now. I used regular Truvia. First time I used the one teaspoon as called for in liquid form. There was NO hint of sweetness! We just sprinkled some over it then added whipped cream. Second time I added two heaping teaspoons…. still not enough, but better. Next time I think I will go two tablespoons. You need to disolve it first if you don’t want a little “crunch” to it. It’s like bits of sand. I LOVE this for breakfast…. have been searching for a healthy low carb gluten free easy fix, and this is it!! Oh, the second time I doubled the recipe to fill eight remekins a little fuller for a more filling meal. This with a handfull of almons fills you up!!
Truvia and the liquid stevia are not equal in sweetness so that’s probably why you had some trouble with it. I don’t use Truvia because I feel it has an aftertaste so I am not sure how much you should use for your preference, sorry.
I just made this with my 4 year old. We used powdered stevia and almond milk and it turned out great! He couldn’t wait for it to cool down so we could try it. He gobbled it down in no time and loved it! I did add extra pumpkin pie spice and cinnamon because I love them so much.
That’s awesome!
Do you mean whole eggs or egg whittes? I am assuming egg whites…
Oh nevermind haha 6 servings I get it.
so yes whole eggs sorry!
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.
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.