keto Pumpkin Pie Custard

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

In this section we try and highlight other recipes that might interest you.  This week we decided to highlight another extremely popular and easy to make recipe:

 

 

 

 

Zero Carb Orange Cream Custard

 

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Keto Quick Start Guide

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https://www.cjsketokitchen.com/basic-tips-to-understand-the-keto-diet-the-keto-diet-simplified/

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3.46 from 11 votes

Keto Pumpkin Pecan Custard

Classic autumn flavors in a rich and decadent custard form.
Course Christmas dishes, Dessert, diabetic friendly dessert, easy autumn desserts, easy keto dessert, easy low carb dessert, pumpkin recipes, Thanksgiving desserts
Cuisine American
Keyword Atkins Diet recipes, easy keto christmas, easy keto desserts, easy keto recipes, easy low carb recipes
Prep Time 15 minutes
Cook Time 50 minutes
Servings 6
Calories 230kcal

Ingredients

Ingredients

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

Total Carbs: 6g
Fiber: 3g
Net Carbs: 3g
Serves 6
serving 1/2 of a  10 oz ramekin

Nutrition

Serving: 5oz | Calories: 230kcal | Carbohydrates: 6g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 104mg | Sodium: 438mg | Potassium: 226mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11755IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 1mg

 

 

 

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3.46 from 11 votes (11 ratings without comment)

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