Healthy Pumpkin Pie Custard: Gluten-Free and Low Carb

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course All Recipes, Dessert, Snacks
Cuisine 1:1 Ratio, All, Bodybuilding Friendly, Low Carb, Pumpkin, Sandi's Favorites, Vegetarian
Servings 6 servings
Calories 102 kcal


  • 15 ounces 100% pure pumpkin (NOT pie filling)
  • 1/2 cup 1% milk
  • 4 eggs, beaten
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1 tsp liquid Splenda/Stevia (or vanilla liquid stevia)
  • Whipped cream (optional)
  • sprinkle of nutmeg (optional)


  • Preheat oven to 350 degrees.
  • Spray 6 ramekins or custard cups with olive oil cooking spray.
  • In a large bowl or stand mixer mix together pumpkin, cream eggs, spices and stevia.
  • Pour evenly into ramekins.
  • Bake for 45-50 minutes or until a knife in center comes out clean.
  • Best served cold.
  • Invert onto a plate or serve from dish.
  • Top with whipped cream! Sprinkle with more nutmeg!



Calories: 102kcalCarbohydrates: 9gProtein: 6gFat: 4gSodium: 268mgFiber: 2gSugar: 6g
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