You can use a pre-made pumpkin pie spice mixture, but it’s just as easy to make your own spice blend at home. Let it sit 'til it gels up. The method for making these little keto pumpkin custards couldn’t be easier. Press the crust mixture into the pan and pan sides, with the back of a dessert spoon, or using your fingers. Sounds delicious! Keto Pumpkin Custard Recipe. First Step: Make the custard base by blending heavy cream, almond milk. Keto Pumpkin Pie Smoothie. I hope they turn out ok. Used Le Creuset mini cocettes instead of ramekins – took 3x as long to bake. Time to make Pumpkin Coconut and Maple Custard Cups. It’s also great to make a big batch and keep it on hand for any of the other keto pumpkin recipes I have posted on this site. Whisk Pour into custard dishes set into a water bath. Low-carb Pumpkin Muffins. If you want to learn more about pumpkin on the keto diet, including how many carbs in pumpkin, check out this guide: Is Pumpkin Keto Diet Friendly? Bake until the center appears … As for the starches… Glucomannan powder, from the root of the konjac plant. Like pumpkin pie, without the crust. Divide the mixture into individual ramekins. Mix until ingredients … Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. Using a rubber spatula, transfer the mixture to the prepared pie plate. Low-Carb Pumpkin Pie (Keto, Dairy-Free, Vegan & Paleo) October 19, 2018 / ... Pumpkin Custard. This is one of the most surprising recipes my mom and I have ever made together! Pour this in the bottom of a greased 9 x 13 baking … Stir to combine. You could also use full-fat coconut milk (though I personally recommend coconut cream, if you can find it)—just don’t use a “light” a.k.a. Then, in a medium mixing bowl, combine the pumpkin puree, egg, maple syrup, coconut milk, and pumpkin pie spice. As promised, the custard turned out tasty, so I'm putting the recipe here for you guys to see! Remove pan from heat. Follow me on Pinterest and Instagram. It’s like a crustless pumpkin pie, but so much easier! For this Keto egg custard I found that Monkfruit sweetener (purchased from Amazon) was my favorite. … Although, I bet that the brown sugar version of Swerve would be nice as well! Carb count will vary with different ingredients and brands. baking powder 1/2 tsp. If you love pumpkin, you’ll love this healthy and delicious keto pumpkin custard recipe. ★ Get 25% OFF your Thrive Market order!! With this recipe, you can enjoy the best parts of pumpkin pie, without all the carbs. ... keto pumpkin bread full of warm spices and amazing pumpkin flavor. Place the whole pan of ramekins into the oven, and carefully fill the outside pan with hot water until the water reaches halfway up the sides of the ramekins. :), Food information: I made 5 custard dishes, each dish came out to: 136 calories, 5.21 carbs, 1.5g fiber, so net 3.71 grams carbs, 12.51g fat and 4.46g protein. Here’s a bit more about me. This pumpkin custard doesn’t have a crust like it’s pumpkin pie cousin. 15 oz can of pumpkin puree; ... Coconut Whipped Cream: Use a can of coconut milk that has … /r/keto is place to share thoughts, ideas, benefits, and experiences around eating within a Ketogenic lifestyle. pumpkin, eggs, sweetener, vanilla, cinnamon, ginger, and nutmeg. You can use smaller or larger cups if you like, but the cooking time may be a bit different than described in this recipe. For a truly keto pumpkin pie and to get that indulgent, custard-like texture, FULL-FAT coconut cream or coconut milk is a must. Lightly sprinkle top with cinnamon sugar. :), The rest of the recipe is the same, cook at 350 for 25-35 minutes, I ~might~ make this into the base for a pumpkin pie in an almond crust for Thanksgiving. 2. amzn_assoc_linkid = "23e74c7dfe7b6970ea1e722616e39f2e"; These are similar to the ramekins I have at home, and they come in all sorts of colors. Pour this in the bottom of a greased 9 x 13 … In general, I recommend using a water bath to help these custards bake evenly. When the custards are chilled, top each one with a dollop of the prepared topping. Directions Preheat the oven to 325 degrees F. Put water on to boil for a water bath. Stir batter again before pouring ¼ cup onto a greased or non-stick skillet on medium-low heat. Simply Organic Organic Mini Pumpkin Pie Spice-0.46 Oz, Swerve Granular Sweetener (48 oz): The Ultimate Sugar Replacement, Keto Stuffed Peppers Without Rice [Video], Keto Butter Chicken – Quick and Easy Recipe, 45 Easy Keto Vegetable Side Dishes to Make for Dinner, 1/2 teaspoon ground nutmeg (freshly grated is even better! Then, use the kettle to pour the water carefully into the 9×13 pan around your ramekins, taking care not to splash. Tip: The smaller dish you use for the custards, the faster your custard will cook. I like to use small 8oz ceramic ramekins to bake my custards. Combine pumpkin and all spices in one bowl. 5. Heat pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. In a medium-sized bowl sift together almond flour, tapioca flour and coconut flour. amzn_assoc_asins = "B0757DSVJB"; Heat coconut milk and heavy cream until barely simmering. 4. This is one of the most surprising recipes my mom and I have ever made together! It all depends on taste. While heating, sprinkle the gelatin over the water and stir … Refrigerate for at least 2 hours or overnight. So today, I’m bringing you a brand new recipe for keto pumpkin pie custard cups. Stir together until combined, then cover the container with a lid and let sit in the refrigerator overnight, or at least 8 hours. Sometimes it’s hard to tell when the custard is done. With less than 4 grams net carbs per slice, my sugar-free coconut cream pie is a dessert that will easily fit into … amzn_assoc_placement = "adunit"; Simple as pie! Preheat oven to 350°F. First, use a tea kettle to preheat your water. Of either test, I find the jiggle test is more accurate for this particular recipe (and most pumpkin pie recipes, in general). I have some almond milk, it just doesn't get as much use. Return to the stove over a medium heat and cook for about 10 to 15 minutes, until thickened, stirring constantly. Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Our pumpkin pie bars recipe uses a crumbly crust made from nuts with a sweet and spice pumpkin custard filling topped with airy cream. To make homemade pumpkin pie spice, combine: You can keep this mixture in a small airtight container, and store it in your pantry. All you need to do is whisk up all of the ingredients in a large mixing bowl, divide them among several individually sized ramekins, and bake them in a water bath. If the knife is mostly clean when you pull it out, the custard is done. While heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. You can use either canned pumpkin puree or homemade pumpkin puree in this recipe. ... keto pumpkin bread full of warm spices and amazing pumpkin flavor. Pour milk into a medium bowl; let cool for 5 minutes. Looks like you're using new Reddit on an old browser. Next, mix in 1 cup coconut sugar … Bake at 350°F for 40 minutes or until set. The jiggle test: Baked custards like this pumpkin custard should jiggle (but not slosh around) when gently tapped. Pro Tip: Make these custard cups up to 4 days ahead and store them tightly wrapped in your fridge. Please leave a comment on the blog or share a photo on Instagram, If you’re a pumpkin spice fan, you are going to love these keto pumpkin pie…, If you are looking for a delicious pumpkin recipe to celebrate fall, look no further…, Now that fall is here, you may be wondering: is pumpkin keto-friendly? In a large bowl, whisk together eggs, Probably pretty similar. Looking for ketogenic recipes that use Coconut Milk? To fix this problem, I thought I’d try a cooked pudding using both coconut milk and heavy cream. Instructions Heat pumpkin, coconut milk, spices, and sweeteners in a pot ’til quite warm but not simmering. With fall just around the corner, I’ve noticed that more and more people are looking for keto pumpkin recipes. First Step: Make the custard base by blending heavy cream, almond milk. When this pie first came out of the oven, we waited 10-15 minutes for it to cool. A water bath insulates custards from the direct heat of the oven, reducing the chances of overbaking or cracking. pumpkin, eggs, sweetener, vanilla, cinnamon, ginger, and nutmeg. To make the topping, combine the creamed coconut milk, liquid coconut milk, cinnamon, and optionally a few drops of stevia. (Don't … In addition to pureed pumpkin and spices, you’ll need a  low-carb sweetener like erythritol, monk fruit extract or stevia extract. If you want more keto pumpkin recipes, be sure to check out this quick and easy Keto Pumpkin Mug Cake, this super popular Keto Pumpkin Bread, or these creamy and delicious Keto Pumpkin Cream Cheese Muffins. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, … See Disclosure This recipe is a new take on an old favorite–pumpkin pie. I also did 1/2 cup cream, 1 cup coconut milk instead of the milk they called for. Just make sure you’re not using pumpkin pie filling, which can be easy to grab by accident at the grocery store. You want and need those nutritious fats! You want and need those nutritious fats! The site may not work properly if you don't, If you do not update your browser, we suggest you visit, Press J to jump to the feed. Otherwise delicious. MAKE THE PIE DOUGH: Combine the almond flour, coconut flour, maple sugar, salt, butter (or ghee) and coconut oil in a food processor and pulse / process until the texture resembles thick coarse … And it’s filled with a mixture of eggs, heavy whipping cream, sweetener and … If you love pumpkin, then you should check out these other healthy pumpkin recipes on the blog: Creamy pumpkin custards that are low-carb and keto-friendly. Pour the custard into 6- 1/2 cup ramekins or one medium ceramic baking dish. One of the great things about this recipe is that you can make it ahead of time. Frozen berries will take a little longer to release their juices, so the custard … Very slowly, gradually pour the hot coconut cream into the eggs, whisking continuously, until well blended and smooth. Along with heavy cream and two eggs, you’ll also need the following ingredients: What would a pumpkin custard cup be without real pumpkin puree? Pour the mixture into your cake pan and gently place it in the Instant Pot on top of the trivet. Wash the pot. I'm glad that you posted this without sweetener. Here are 45 keto recipes with Coconut Milk for you to enjoy. Pumpkin pie bars are squared slabs of the classic Thanksgiving pumpkin pie. :), New comments cannot be posted and votes cannot be cast. Ingredients 1 cup almond flour 2/3 cup tapioca flour 1/3 cup coconut flour 3 tsp. It should not be considered as a substitute for a professional nutritionist’s advice. Mix until ingredients … You can pop them out when company comes over! As an Amazon Associate, I earn from qualifying purchases. Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. This Sugar Free Pumpkin Pie has a grain free, gluten free and nut free sweet crust with a creamy keto pumpkin pie custard filling all made sugar free and no one will notice the difference! I can’t wait to share my low-carb recipes and meal plans with you. When the custards are chilled, top each one with a dollop of the prepared topping. For reference, I used 5 ramekins for this recipe, and each ramekin held about a cup of custard at a depth of about 1 1/4 inches. Prepare ramekins in a larger pan for a water bath. Get the Recipe . Select CANCEL. You'll Need: ¼ cup pumpkin puree; ¼ cup unsweetened almond milk; ¼ cup vanilla or plain whey protein; ¼ cup coconut milk or heavy whipping cream; ½ tsp pumpkin pie spice; 1 tsp Wondrose Sugar Replacer; 1 Tbsp extra virgin oil or MCT oil; ¼ cup whipped cream or coconut cream to top; Preparation Instructions: In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. But is pumpkin keto? Click HERE to Pin Low Carb Crustless Coconut Custard Pie Low Carb Crustless Coconut Custard Pie. Meanwhile, beat together all remaining ingredients at medium-low speed, until smooth. Serves 10. Again, I didn't use any sweeteners, feel free to add if you feel the need for something more dessert like. amzn_assoc_ad_mode = "manual"; Creamy Coconut Milk Pudding – Low Carb; Creamy Coconut Milk Pudding; Cooked Coconut Pudding. Cover each ramekin with plastic wrap. The knife test: You can test for doneness with a thin-bladed knife. Make sure water comes to level of custard. We offer you two keto-friendly pumpkin pie bar versions: One made with butter and the other with coconut oil. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Like pumpkin … amzn_assoc_design = "enhanced_links"; To help you out, here are a few ways to test. To bake these custards using a water bath, you’ll need a baking pan that can fit all of your ramekins. Mix the 3 eggs, spices (except nutmeg) and pumpkin together. When this pie first came out of the oven, we waited 10-15 minutes for it to cool. For me, I could fit all of my ramekins in a regular 9×13 metal pan that has 2″ tall sides. Add the egg mixture into the hot cream, coconut milk mixture, stirring constantly until incorporated. Helping people with diabetes, epilepsy, autoimmune disorders, acid reflux, inflammation, hormonal imbalances, and a number of other issues, every day. Things I did differently: I halved the recipe, first off. This keto coconut cream pie is a luxuriously creamy dessert that’s got tons of coconut flavor. low-fat coconut milk. Instead of 1 1/2 teaspoons of pre-made pumpkin pie spice, you can use the following homemade spice mix. Whisk together until smooth. Lock on the lid and push … Place the trivet into your 6-quart Instant Pot, along with a cup of water. Preheat oven to 350°F. I do not recommend freezing pumpkin custard. Pumpkin muffins are great to start the day, especially if … The recipe uses one standard can of pumpkin puree, which is 15oz. Mix the 3 eggs, spices (except nutmeg) and pumpkin together. Add coconut milk and heat just until hot but not boiling, 2 to 3 minutes. Underdone custard can be runny, but overcooked custard can crack or curdle. Will be making this (with your modifications) on my next day off! When the pie crust is done baking, reduce the oven temperature to 325 degrees F (163 degrees C). Modified: Jul 7, 2020 by Lisa MarcAurele 64 Comments - This post may contain affiliate links. Almond/pumpkin is a great combo by itself though, so by all means, try it out. Place the tofu, coconut milk, sugar, cornstarch, vanilla, salt, nutmeg, and turmeric (if using) into a blender or the bowl of a food processor fitted with an s-blade. Put pumpkin puree, pumpkin pie spice, and sugar substitute in a large bowl. Heat the cream and coconut milk together until hot. Heat the cream and coconut milk together until hot. Lightly spray a 6-inch cake or soufflé pan with nonstick cooking spray and set aside. One of the great things about this recipe is that it requires only 5 common keto ingredients, plus the pumpkin pie spice mix. amzn_assoc_ad_type = "smart"; Although I enjoyed the coconut custard I made earlier this month, it didn’t turn out as creamy as I had hoped. Mix the 3 eggs, spices (except nutmeg) and pumpkin together. You can add frozen berries directly to the custard before it bakes. Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling. Pumpkin muffins are great to start the day, especially if … And I’m happy to oblige! Keto Pumpkin Pie Custard (Sugar Free, Gluten Free, Low Carb) amzn_assoc_region = "US"; Add the egg mixture into the hot cream, coconut milk mixture, stirring constantly until incorporated. Our pumpkin pie bars recipe uses a crumbly crust made from nuts with a sweet and spice pumpkin custard filling topped with airy cream. ). Cover each ramekin with plastic wrap. 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