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Creamy Low-Carb Pumpkin Pie Custard Cups

low-carb pumpkin pie custard cups - featured image
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These silky, spoonable custard cups deliver all the cozy fall flavor of pumpkin pie without the sugar crash. Made with simple ingredients and a gentle baking technique, they’re a crowd-pleasing low-carb dessert perfect for Thanksgiving or any autumn gathering.

Ingredients

Scale
  • 1 cup (245g) pumpkin puree
  • 4 oz (113g) cream cheese, softened
  • ½ cup (120ml) heavy cream
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • ⅓ cup (65g) low-carb sweetener (e.g., Lakanto monk fruit sweetener)
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • For the optional topping: ½ cup heavy cream + 1 tablespoon sweetener (whipped cream)
  • For the optional topping: ¼ cup chopped pecans, toasted

Instructions

  1. Preheat oven to 325°F (160°C). Place 4 (6-ounce) ramekins in a baking dish. Boil water for the water bath.
  2. In a medium bowl, beat softened cream cheese with a hand mixer until smooth, about 2 minutes. Add sweetener, pumpkin pie spice, cinnamon, and salt; beat until well combined.
  3. Add pumpkin puree and vanilla extract; beat on low until just combined. In a small bowl, whisk eggs and egg yolk until pale and frothy. Slowly drizzle eggs into pumpkin mixture while beating on low. Pour in heavy cream and mix until smooth. For silkiest texture, strain through a fine-mesh strainer.
  4. Divide batter evenly among ramekins (about ¾ full). Tap gently to release air bubbles. Place baking dish in oven, then carefully pour hot water into dish until it reaches halfway up ramekin sides. Bake 30-35 minutes until edges are set but centers jiggle slightly.
  5. Remove ramekins from water bath; cool on a wire rack for 30 minutes. Cover with plastic wrap and refrigerate at least 2 hours (overnight is best). Serve cold with whipped cream and chopped pecans if desired.

Notes

The water bath is essential for silky texture. Don’t overmix eggs to avoid a spongy texture. Room temperature ingredients ensure smooth emulsification. Custards are done when edges are set and centers jiggle slightly; they continue to set as they cool. For dairy-free, use dairy-free cream cheese and coconut cream. For vegan, use cornstarch egg replacer and dairy-free substitutions.

Nutrition

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

Find it online: https://blingbite.com/creamy-low-carb-pumpkin-pie-custard-cups-4-easy-steps/