Gluten-free Pumpkin Pie Custard
I absolutely love my Grandma’s pumpkin pie. It is much less sweet than modern recipes and has a lot more spices. Since I am gluten-free, the crust had to go. I make gluten-free pumpkin pie custard in individual ramekins and cook in a water bath. Not only do they taste just like Grandma’s recipe, but being able to give each person their own individual cup of custard makes serving them special.
Due to the sugar, these are not very low in carbs. I do not happen to like non-sugar sweeteners, so my personal choice is to hardly ever eat sweets, but when I do, they contain sugar. If you prefer your sweet food sugar free, just replace the 1/2 cup of sugar with 1/2 cup plus 2 Tablespoons erythritol. This reduces the carbs by 12 grams per serving.
I have included this recipe in my Low-Carb Gluten-Free Midwest Thanksgiving meal plan. This is a meal plan for a complete Thanksgiving dinner including portion sizes, shopping lists, make ahead schedule, and adjustments for dairy, tree nut, and egg allergies, vegetarians, and further carb adjustments to take it into the keto zone. You can find out more by clicking here: https://www.alifeinharmony.me/Thanksgiving/.
Gluten-free Pumpkin Pie Custard
Ingredients
- 1 can (15 oz.) pumpkin
- 1 cups whole milk
- 2 large eggs, beaten well
- ½ cup sugar
- ½ teaspoon salt
- 1 teaspoons ground cinnamon
- ¼ teaspoon ground allspice
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Instructions
- Pre-heat oven to 425F. Spray eight 4 oz ramekins with cooking spray.
- Beat the eggs with the milk. Stir in the pumpkin until it is well blended.
- Mix dry ingredients together. Add dry to wet and blend well. Divide the batter evenly between the ramekins.
- Evenly space the ramekins in a 13x9 pan. Add steaming hot water to the larger pan until the water is about ½ way up the side of the ramekins (about 3 cups of water).
- Put pan in oven and bake for 15 minutes. Decrease temperature to 350F and continue baking for about another hour. Custards are done when a knife inserted n the center comes out clean.
- Store in the refrigerator until ready to serve.
Notes
If not using sugar, replace the white sugar with 1/2 cup plus 2 Tablespoons of erythritol.
Nutrition Facts
Gluten-free Pumpkin Pie Custard
Serves: 8
|
Amount Per Serving: 4 oz ramekin
|
||
|---|---|---|
| Calories | 103 | |
| % Daily Value* | ||
| Total Fat 2.5 | 3.1% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 18 | 6% | |
| Dietary Fiber 1.3 | 4% | |
| Sugars | ||
| Protein 2.2 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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