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Easy Low-Carb Crustless Pumpkin Pie Custard Cups

low-carb crustless pumpkin pie custard - featured image
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These creamy, low-carb pumpkin custard cups are the perfect no-fuss dessert for fall. With just 10 minutes of prep and simple ingredients, they deliver all the comfort of pumpkin pie without the crust or sugar spike.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 1/2 cup heavy cream
  • 1/3 cup low-carb sweetener (e.g., Lakanto monk fruit or Swerve granular)
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Whipped cream for serving (optional)
  • Extra cinnamon for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Arrange 6 (6-ounce) ramekins in a 9×13-inch baking dish lined with a clean kitchen towel to prevent sliding.
  2. In a large mixing bowl, whisk the eggs until light and frothy, about 30 seconds.
  3. Add the pumpkin puree, heavy cream, sweetener, pumpkin pie spice, vanilla extract, and salt to the bowl. Whisk until completely smooth and uniform in color.
  4. Taste the mixture and adjust sweetness or spice level if desired.
  5. Divide the mixture evenly among the 6 ramekins, using about 1/3 cup per ramekin.
  6. Carefully pour hot water into the baking dish around the ramekins, coming about halfway up the sides, being careful not to splash water into the custard.
  7. Bake for 30-35 minutes, until the custards are set around the edges but still slightly jiggly in the center.
  8. Remove the baking dish from the oven and let the ramekins sit in the water bath for 5 minutes. Then transfer them to a wire rack to cool completely.
  9. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight, before serving.

Notes

Don’t skip the water bath—it ensures a silky, creamy texture. For dairy-free, substitute full-fat coconut milk for heavy cream. For a richer version, add 4 oz softened cream cheese. Custards can be made a day ahead and taste even better after chilling. Store covered in the refrigerator for up to 5 days. Reheat individual ramekins in the microwave for about 15 seconds if desired, but they are best served cold.

Nutrition

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

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