Healthy Pumpkin Pie Custard: Gluten Free & Low Carb

 

 

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.

 

 

 

5.0 from 7 reviews

Healthy Pumpkin Pie Custard: Gluten Free & Low Carb
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 1
  • Calories: 76
  • Fat: 3g
  • Carbohydrates: 7g
  • Sugar: 3g
  • Sodium: 56mg
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 125mg

Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Ingredients
  • 1 can (15 ounce) pure pumpkin
  • ½ cup milk ( I used 1%)
  • 4 beaten eggs
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon vanilla liquid stevia
  • Optional toppings: Dairy Free Whipped Cream, Sprinkle of nutmeg
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray 6 ramekin or custard cups with nonstick cooking spray.
  3. In a large bowl mix together pumpkin, milk, eggs, spices and stevia.
  4. Pour evenly into ramekins.
  5. Bake for 40 minutes or until a knife comes out clean.
  6. Best served cold. Top with dairy free whipped cream! Sprinkle with more nutmeg!
Notes
Weight Watchers Points+: 2*

 

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:

 

Comments

  1. I definitely have to try this! Yum!

  2. Looks Delicious!!! Could you use almond milk ?

  3. Rhonda Brockman says:

    I am trying this out today and I got my apple custard cooking in the oven right now.

  4. This looks A.maaazing!!! Definetly going to try this!!

  5. 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!

  6. this looks amazing. Can you use flax egg instead? I am allergic to eggs!

  7. I would eat this for breakfast! Yum!

  8. I don’t have ramekins. Do you think a cup cake pan would work? Or do you have anyother option?

  9. 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.

  10. 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 :+)

  11. Can this be made in a pie pan?

  12. I am making this now. I don’t have the liquid stevia but used the dry. I appreciate all the recipes you post!

  13. What is pumpkin pie spice?

  14. Used agave as the sweetner. Delicious! Next time going to add a bit more spice/cinnamon. Thanks for the wonderful recipe!

  15. Well, sent my hubby (baker) the recipe and hoping he’ll make ‘em! Yum!

  16. So glad I found you through a FB friend in our diabetic group.

  17. Mary Isenman says:

    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?

  18. Angela Favaloro says:

    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

    • Angela Favaloro says:

      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!

  19. 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?

    • It wasn’t sweet enough for my husband or myself. I had to add some honey to the top of it to get the sweetness that I wanted. About to make some more using honey instead of stevia to see if it helps.

  20. I’m making these right now! I am so excited to see the end result!!! Thanks for posting!

  21. 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!

  22. 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.

  23. 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.

  24. Do you mean whole eggs or egg whittes? I am assuming egg whites…

  25. Oh nevermind haha 6 servings I get it. :) so yes whole eggs sorry!

  26. 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!

  27. 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.

  28. This recipe looks great! What do you think about adding a scoop of protein powder to it? Thank you!!

  29. 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 :)

  30. 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.

  31. I cannot wait to try this recipe!!

    Could I substitute 1-2 of the whole eggs with egg whites??

  32. 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.

  33. How far in advance could you make this? Storage?

  34. 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!

  35. 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.

  36. 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.

  37. 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 :)

  38. 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!

  39. 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! :D

    • 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.

  40. Andrea DelSandro says:

    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!

      • Andrea DelSandro says:

        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!!

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