Keto Pumpkin Pecan Custard
This homemade pumpkin custard is incredibly easy to prepare and makes for a wonderful fall dessert. Perfect for family gatherings.
If you’ve never had pumpkin custard before, the best way to describe it is kind of like a crustless pumpkin pie.
This easy recipe for pumpkin custard is a great option when you want that pumpkin pie flavor, but skip the time-consuming, not to mention carb laden, addition of a crust.
Make sure you’re using pure pumpkin puree for this easy custard recipe, and NOT pumpkin pie filling.
Pumpkin puree is unsweetened and not spiced, which makes it a great base ingredient for this homemade custard.
You can easily make your own pumpkin purée you have access to pie pumpkins. Most grocery stores have them in the fall.
I recommend making a bit batch of homemade pumpkin purée and freezing it in smaller portions to keep it on hand.
Of course canned pumpkin is fine and readily available this time of year.
Lastly, you have to make this baked custard in a water bath. The water bath ensures the pumpkin custard has a nice silky texture, doesn’t crack, and cooks through evenly.
CJSKETOKITCHEN RECIPE SPOTLIGHT
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Keto Pumpkin Pecan Custard
Ingredients
Ingredients
- 15 oz pumpkin puree fresh or canned
- 2 eggs
- 1 cup heavy whipping cream
- 2/3 cup brown erythritol
- 1 1/2 tsp pumpkin pie spice more of any if desired
- 1 tsp salt
Pecan Topping:
- 1/4 cup brown erythritol
- 1/4 cup chopped pecans
- 1 TB melted butter
Instructions
- Preheat oven to 350 degrees. Place 3 10 oz ramekins in a 9x13 inch baking dish.
- Beat custard ingredients together with a hand mixer. Place into ramekins. Place baking dish into oven.
- Pour one inch of boiling water around ramekins. Carefully close oven. Bake 25 minutes.
- Combine pecan topping mixture together. Open oven. Carefully sprinkle topping evenly onto custards. Continue baking 35 to 45 more minutes, or until knife inserted comes out clean.
- Serve warm or chilled with optional whipped cream
Video
Notes
Nutrition
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