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Healthy Crustless Pumpkin Pie Custard Cups: Easy Low Carb Dessert

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These Healthy Crustless Pumpkin Pie Custard Cups are a quick and easy low-carb dessert that captures the warm, spiced flavor of fall without the carbs or sugar. Made with simple ingredients like pumpkin puree, cream cheese, and a perfect blend of spices, they’re silky smooth and incredibly satisfying.

Ingredients

Scale
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 4 large eggs, room temperature
  • 1/2 cup heavy cream
  • 4 oz cream cheese, softened
  • 1/3 cup granulated sweetener of choice (e.g., Lakanto monk fruit sweetener, erythritol, or allulose)
  • 1 tsp vanilla extract (pure vanilla)
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp ground cinnamon (Ceylon cinnamon recommended)
  • 1/4 tsp ground ginger
  • 1/8 tsp ground nutmeg (freshly grated if possible)
  • Pinch of salt
  • For Topping (Optional):
  • 1/2 cup heavy cream (for whipping)
  • 1 tbsp powdered sweetener (e.g., Swerve confectioners)
  • 1/2 tsp vanilla extract
  • Optional: a sprinkle of cinnamon or nutmeg on top

Instructions

  1. Preheat your oven to 325°F (163°C). Place a kettle of water on to boil for the water bath. Arrange six 8-ounce ramekins in a large baking dish, ensuring they don’t touch each other.
  2. Soften the cream cheese. If forgotten, microwave on low power for 10-15 seconds until soft but not melted.
  3. In a large mixing bowl, combine the softened cream cheese, pumpkin puree, heavy cream, and vanilla extract. Whisk until smooth. Use an electric hand mixer on low speed for 30 seconds if lumps remain.
  4. Add the eggs one at a time, whisking gently after each addition. Do not overmix; the mixture should be smooth and slightly thick.
  5. In a small bowl, whisk together the sweetener, pumpkin pie spice, cinnamon, ginger, nutmeg, and salt.
  6. Slowly add the dry ingredients to the wet mixture, whisking constantly. Scrape the bottom and sides of the bowl with a rubber spatula to ensure everything is incorporated.
  7. Optional but recommended: Pour the mixture through a fine-mesh strainer into a clean bowl or large measuring cup to catch any lumps.
  8. Divide the custard evenly among the six ramekins, filling them about 3/4 full. Tap each ramekin gently on the counter to release air bubbles.
  9. Carefully pour the hot water from the kettle into the baking dish, filling until it reaches halfway up the sides of the ramekins. Be careful not to splash water into the ramekins.
  10. Bake for 30-35 minutes. The custards are done when the edges are set and the centers jiggle slightly when gently shaken. Start checking at 28 minutes.
  11. Remove the ramekins from the water bath using a spatula or tongs. Let them cool on a wire rack for 15 minutes, then refrigerate for at least 2 hours before serving.

Notes

The water bath is essential for a silky texture; do not skip it. Use room temperature eggs to prevent lumps. For best results, chill the custards for at least 2 hours or overnight. The custards can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition

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

Find it online: https://lyrafeast.com/healthy-crustless-pumpkin-pie-custard-cups-easy-low-carb-dessert/