Best 3 Sugar Free Pumpkin Custard Recipes
Are you looking for a delicious and healthy dessert that is perfect for fall? Look no further than sugar-free pumpkin custard. This delightful treat is made with real pumpkin puree, eggs, cream, and spices, and it is naturally sweetened with stevia or monk fruit. With its creamy texture and rich pumpkin flavor, this custard is sure to satisfy your sweet tooth without sacrificing your health.
This article features three different recipes for sugar-free pumpkin custard, so you can find one that fits your dietary needs and preferences. The first recipe is a classic pumpkin custard that is made with whole milk and heavy cream. The second recipe is a lightened-up version that is made with skim milk and evaporated milk. And the third recipe is a vegan pumpkin custard that is made with almond milk and coconut cream. All three recipes are easy to make and can be enjoyed by people of all ages.
PUMPKIN CUSTARD
This is not a particularly sweet dessert, but it is creamy. The recipe calls for cream, but I use half-and-half. Much of the creaminess comes from the pumpkin puree. This is great with coffee, but better with a nice port. Serve with a dollop of whipped cream.
Provided by Chardonnay Queen
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter 6 custard cups or ramekins.
- Mix eggs, egg yolks, and flour together in a bowl until smooth. Whisk pumpkin puree, half-and-half, milk, sugar, salt, vanilla extract, cinnamon, nutmeg, and ginger into egg mixture until smooth; spoon into prepared custard cups.
- Arrange custard cups onto a large baking pan. Pour enough water around the custard cups to fill pan halfway.
- Bake in the preheated oven until custards are set in the middle, about 40 minutes. Serve at room temperature or chilled.
Nutrition Facts : Calories 211 calories, Carbohydrate 27.7 g, Cholesterol 148.5 mg, Fat 8.8 g, Fiber 2.2 g, Protein 6.4 g, SaturatedFat 4.6 g, Sodium 618 mg, Sugar 21.3 g
SUGAR FREE PUMPKIN CUSTARD
my grandmother is diabetic and i watch what i eat. i saw this recipe at trimlife.com, but i modified my version a bit.
Provided by dcwang wang
Categories Dessert
Time 1h3m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- Put pumpkin and evaporated milk in mixing bowl.
- Break an egg and egg white into the mixture.
- With mixer or wooden spoon, beat mixture until smooth.
- Add the cinnamon.
- Mix well.
- Pour into custard cups.
- Place water inside casserole pan and put custard cups inches.
- Bake 15 minutes at 425°F.
- Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
PUMPKIN CUSTARD
This easy Thanksgiving dessert is a refreshing departure from pumpkin pie, but it has the same good old-fashioned flavor. I like to make custard. It's a cinch to prepare even on your busiest days and especially good after a hearty holiday meal, when just a touch for the sweet tooth is all you need. -Andrea Holcomb, Torrington, Connecticut
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first six ingredients; beat until smooth. Pour into four greased 10-oz. custard cups. , Place in a 13x9-in. baking pan; pour hot water around cups to a depth of 1 in. Bake, uncovered, at 350° for 20 minutes. , For topping, combine the brown sugar, pecans and butter. Sprinkle over custard. Bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Serve warm or chilled; top with whipped cream and cinnamon if desired. Store in the refrigerator.
Nutrition Facts : Calories 422 calories, Fat 17g fat (7g saturated fat), Cholesterol 144mg cholesterol, Sodium 410mg sodium, Carbohydrate 61g carbohydrate (55g sugars, Fiber 5g fiber), Protein 8g protein.
Tips:
- For a smoother custard, use a blender or food processor to blend the pumpkin puree, eggs, and milk until smooth.
- If you don't have a blender or food processor, you can whisk the ingredients together by hand until smooth.
- Be sure to use a baking dish that is at least 2 inches deep, as the custard will rise while baking.
- To prevent the custard from curdling, bring the milk to a simmer over low heat before adding it to the eggs.
- Bake the custard in a water bath to prevent it from overcooking and becoming dry.
- Let the custard cool completely before refrigerating it. This will help it to set properly.
Conclusion:
This sugar-free pumpkin custard is a delicious and healthy dessert that is perfect for fall. It is made with simple ingredients that are easy to find, and it can be made in just a few steps. The custard is smooth and creamy, with a rich pumpkin flavor. It is also a good source of protein and calcium. Whether you are looking for a festive dessert to serve at your next gathering or a healthy snack to enjoy at home, this sugar-free pumpkin custard is a great choice.
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