Sugar-Free Pumpkin Custard Bake
Creamy • Cozy • Low-Carb • Diabetic-Friendly
This looks like a mix between pumpkin pie and custard 😍—soft, creamy, and perfectly spiced. Great for meal prep since you can bake it in one dish or individual portions like shown!
🥣 Ingredients
- 1 cup pumpkin puree (unsweetened)
- 2 eggs
- ½ cup heavy cream
- ¼ cup powdered erythritol (or monk fruit)
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- 1 tsp vanilla extract
- Pinch of salt
👩🍳 Instructions
1️⃣ Mix
- In a bowl, whisk together all ingredients until smooth
2️⃣ Pour
- Pour into a greased baking dish or small ramekins
3️⃣ Bake
- Bake at 350°F (175°C) for:
- 25–30 min (ramekins)
- 35–40 min (large dish)
4️⃣ Cool
- Let cool, then refrigerate for best texture
🍽️ Serving Ideas
- Top with whipped cream (sugar-free)
- Sprinkle cinnamon or nutmeg
- Add crushed nuts for crunch
📊 Nutrition (Approx. per serving)
- Calories: 140
- Net Carbs: ~3–4g
- Protein: 5g
- Fat: 11g
💡 Blood Sugar Tips
- Pumpkin has some natural carbs → keep portions moderate
- Fat + protein help slow glucose rise
- Great dessert alternative to traditional pumpkin pie
Tips for Best Results
- Use pure pumpkin, not pie filling
- Don’t overbake → should be slightly jiggly in center
- Chill before eating → much creamier
