Low-Carb Pumpkin Custards with Whipped Cream

low-carb pumpkin custard with whipped cream

Let’s not kid ourselves: the crust is the best part of the pumpkin pie. It’s typically the best part of any pie. But, if you’re going keto or low-carb or have thing for self-denial, here’s a pretty tasty alternative.


For the custard…

  • .5 cups pumpkin puree
  • 5 Tbsp Xylitol
  • 1 Tbsp pumpkin pie spice
  • 3 whole large eggs
  • .5 cup heavy whipping cream

For the whipped cream topping… 

  • .25 cup of heavy whipping cream
  • 1 tbsp Xylitol
  • .5 tsp vanilla extract


For the custard…

  • Preheat your oven to 300 degrees. Boil some water.
  • Using a stand mixer (or large bow and an immersion blender), mix the pumpkin, xylitol, and pumpkin pie spice together until smooth.
  • Add the eggs and continue mixing.
  • Finally, add the heavy whipping cream and continue to mix until you reach an even consistency.
  • Pour your mixture into individual ramekins. Tip: you can use a measuring cup to ensure your serving sizes are even.
  • Place the ramekins in a deep roasting pan and place the pan (with the ramekins in it) in the oven.
  • Pour boiling water into the pan until the water reaches halfway up the side of the ramekins. This water bath prevents the outsides of your custard from over cooking while the interior of the custard continues to cook.
  • Bake for 45 minutes or until custards are just short of firm. There should be a slight jiggle to the custards, but a toothpick or skewer placed into the center of the custard should come out clean. The custards will firm up after they come out of the oven and even more so if you leave them in the fridge for a few hours/overnight.
  • Remove the pan from the oven and allow ramekins to cool on a cooling rack. When ramekins reach room temperature, cover and refrigerate for at least a few hours or even overnight.
  • Top with whipped cream before serving!

For the whipped cream…

  • combine heavy whipping cream, xylitol, and vanilla extract in a large bowl
  • whip with a whisk until you reach your desired fluffiness
  • dollop onto the center of your custard and dust with cinnamon

Some more pics…


low-carb pumpkin custard uncooked in ramekins

Pale is okay at this point!

Your mixture may look a little pale before it goes into the oven. That’s okay! It will darken as it cooks.

low-carb pumpkin custard cooked


I didn’t have a skewer or a toothpick, so I used the thin end of a chopstick to test firmness. Not the best choice, obviously. Luckily, I was covering up the center with whipped cream anyway.

And, the finished product once again… Ta-da!

low-carb pumpkin custard with whipped cream

Nutritional Info

You should get 6 servings out of this. The numbers per serving are:

For the custard…

  • Calories: 255 
  • Fat: 27g
  • Protein: 3g
  • Net Carbs: 7g

For the whipped cream…

  • Calories: 40
  • Fat: 4g
  • Protein: 0g
  • Net Carbs: 0g

Hope you enjoy!


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