Sugar-Free Pumpkin Custard
A smooth, creamy pumpkin custard sweetened with artificial sweetener, featuring warm cinnamon and vanilla flavors. Perfect for a light, sugar-free dessert option.
Ingredients
Instructions
- Combine milk, eggs, sweetener, vanilla, cinnamon, and salt in a bowl.
- Mix well until ingredients are thoroughly combined.
- Stir in pumpkin until evenly incorporated.
- Pour the mixture into custard cups.
- Bake at 350°F for 50 to 60 minutes, or until set.
- Allow to cool slightly before serving.
Tips & Substitutions
For a creamier texture, consider using evaporated milk instead of skim milk. If you prefer a different flavor profile, you can substitute the cinnamon with nutmeg or pumpkin pie spice. Ensure your eggs are at room temperature for better incorporation, which helps create a smoother custard. If you're looking for a sugar substitute, stevia works well in place of artificial sweeteners.
Serving Suggestions
Serve the pumpkin custard chilled or at room temperature, garnished with a dollop of whipped cream or a sprinkle of additional cinnamon. It pairs beautifully with Wilma'S Pumpkin Roll for a delightful dessert spread. You can also enjoy it alongside a hot cup of coffee or tea for a comforting treat.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the custard cups in the microwave for about 20-30 seconds, or until warmed through. Alternatively, you can reheat them in a preheated oven at 350°F for about 10 minutes. Allow to cool slightly before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Free Pumpkin Custard contains roughly 189 calories, with 1g protein, 17g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Make sure to cook and puree the pumpkin until smooth before adding it to the mixture. This will give your custard a fresher flavor, and it's a great way to use seasonal pumpkins.
Is this recipe suitable for a vegan diet?
This recipe is not vegan as it contains eggs and milk. To make a vegan version, substitute the eggs with flaxseed meal or a commercial egg replacer and use a plant-based milk, like almond or coconut milk. Adjust the sweetener accordingly.
How do I know when the custard is set?
The custard is set when the edges are firm and the center is slightly jiggly but not liquid. You can also insert a knife into the center; if it comes out clean, the custard is done. It will continue to firm up as it cools.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).