Gluten-free Pumpkin Pie Custard

I absolutely love my Grandma’s pumpkin pie. It is much less sweet than modern recipes and has a lot more spices. Since I am gluten-free, the crust had to go. I make gluten-free pumpkin pie custard in individual ramekins and cook in a water bath. Not only do they taste just like Grandma’s recipe, but being able to give each person their own individual cup of custard makes serving them special.

Due to the sugar, these are not very low in carbs. I do not happen to like non-sugar sweeteners, so my personal choice is to hardly ever eat sweets, but when I do, they contain sugar. If you prefer your sweet food sugar free, just replace the 1/2 cup of sugar with 1/2 cup plus 2 Tablespoons erythritol. This reduces the carbs by 12 grams per serving.

I have included this recipe in my Low-Carb Gluten-Free Midwest Thanksgiving meal plan.  This is a meal plan for a complete Thanksgiving dinner including portion sizes, shopping lists, make ahead schedule, and adjustments for dairy, tree nut, and egg allergies, vegetarians, and further carb adjustments to take it into the keto zone. You can find out more by clicking here: https://www.alifeinharmony.me/Thanksgiving/.

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