Name: No-Sugar-Added Spiced Pumpkin Custard
Prep time: 10 min
Cook time: 50 min
Yield: 16.0
Ingredients: 6 large eggs; 1 cup stevia (granulated, baking blend if possible); 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 can (13.5 to 14 ounces) full-fat coconut milk, unsweetened; 2 cans (15 ounces each) pumpkin puree, no sugar added

Recipes

No-Sugar-Added Spiced Pumpkin Custard

Beginner

Prep: 10 mins

Cook: 50 mins

Yields: 16 Servings

Dessert American pumpkin custard no sugar added low sugar dessert coconut milk gluten free crustless pumpkin pie

Ingredients

6 large eggs

1 cup stevia (granulated, baking blend if possible)

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1 can (13.5 to 14 ounces) full-fat coconut milk, unsweetened

2 cans (15 ounces each) pumpkin puree, no sugar added

Directions

01.

Preheat the oven to 450°F (232°C). Grab 2 pie pans. or several ramekins.

02.

In a large mixing bowl, whisk the eggs until smooth.

03.

Add the stevia, salt, cinnamon, cloves, nutmeg, and ginger. Whisk until the sweetener and spices are evenly combined with the eggs.

04.

Pour in the coconut milk and whisk until the mixture is smooth and uniform.

05.

Add the pumpkin puree from both 15-ounce cans and whisk or stir until everything is fully blended and no streaks remain.

06.

Pour the custard mixture into the 2 pie pans or divide evenly among ramekins.

07.

Bake at 450°F (232°C) for 10 minutes.

08.

Without opening the oven, reduce the oven temperature to 350°F (177°C) and continue baking for about 40 minutes, or until the center is mostly set and only a slight jiggle remains when the pan is gently shaken.

09.

Remove from the oven and let cool for at least 20 minutes before serving. For a firmer texture, cool to room temperature and then chill in the refrigerator.