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Cozy Low Carb Crustless Pumpkin Pie Custard Cups

crustless pumpkin pie custard cups - featured image
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These creamy, spiced custard cups deliver all the cozy flavor of pumpkin pie without the crust. They’re low carb, easy to make, and perfect for fall gatherings or a simple weeknight treat.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup (120ml) heavy cream
  • 1/3 cup (65g) granulated erythritol (e.g., Lakanto monkfruit sweetener)
  • 1 teaspoon vanilla extract (pure preferred)
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
  • 1/4 teaspoon salt
  • 2 tablespoons (28g) butter, melted (for greasing ramekins)

Instructions

  1. Preheat oven to 325°F (163°C). Generously butter the inside of 4 (6-ounce) ramekins.
  2. In a medium bowl, whisk together eggs and erythritol until sweetener is mostly dissolved and mixture is slightly frothy, about 30 seconds.
  3. Add pumpkin puree, heavy cream, vanilla, pumpkin pie spice, and salt. Whisk until smooth and evenly combined, about 1 minute.
  4. Taste the mixture (a tiny amount is safe) and adjust sweetness or spice if desired.
  5. Pour mixture through a fine-mesh strainer into a clean bowl to remove any egg bits (optional but recommended for silky texture).
  6. Divide mixture evenly among the 4 ramekins, filling about 3/4 full. Tap each gently on the counter to release air bubbles.
  7. Place ramekins in a baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins (water bath).
  8. Bake for 28 to 33 minutes, until edges are set and centers are slightly jiggly. If using a muffin tin, check at 20 minutes.
  9. Carefully remove ramekins from water bath using tongs or an oven mitt. Cool on a wire rack for 15 minutes, then refrigerate for at least 2 hours before serving.

Notes

Don’t overbake—the center should jiggle slightly when done. The water bath is essential for creamy texture. Let eggs come to room temperature before starting. Custards taste even better after chilling overnight.

Nutrition

Keywords: low carb pumpkin custard, crustless pumpkin pie, keto pumpkin dessert, sugar free pumpkin custard, easy fall dessert

Find it online: https://goldensimmer.com/cozy-low-carb-crustless-pumpkin-pie-custard-cups/