Best Diabetic Pumpkin Custard Recipes

LOW-CARB SLOW-COOKER PUMPKIN CUSTARD

Steps:

• Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
• Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk. Gradually beat in sweetener. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
• Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.
• Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. When all ingredients are well mixed, transfer mixture to the slow-cooker.
• Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
• Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set. For me, it's usually done in about 2 hours and 15 minutes.
• Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.

SUGAR FREE PUMPKIN CUSTARD

Steps:

• Put pumpkin and evaporated milk in mixing bowl.
• Break an egg and egg white into the mixture.
• With mixer or wooden spoon, beat mixture until smooth.
• Add the cinnamon.
• Mix well.
• Pour into custard cups.
• Place water inside casserole pan and put custard cups inches.
• Bake 15 minutes at 425°F.
• Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.

DIABETIC PUMPKIN CUSTARD

Steps:

• Combine first 8 ingredients in a large bowl, mixing well.
• Combine the evaporated milk and the heavy cream in a small saucepan.
• Heat the milks to the scalding point.
• Add scalded milks to the other ingredients, mixing well.
• Grease several ramekins or small baking dishes and fill 3/4 full. Place the ramekins in a baking pan. Then pour about 2 inches of boiling water into the baking pan so that the ramekins are surrounded by the water.
• Bake 350 degrees for about 45- 60 minutes .
• Custard is done when a knife or toothpick inserted into the middle comes out clean.
• Top with desired whipped topping.

PUMPKIN CUSTARD

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, mix skim milk with nonfat dry milk.
• Add pumpkin, brown sugar, ginger, cinnamon, cloves, eggs, egg whites and vanilla, and mix well.
• Spoon into a 6-cup baking dish, and bake for about 1 hour and 10 minutes until center of custard is cooked. (Place a toothpick into the center of the custard, and if it comes out clean, custard is done.) Cool, and serve warm or chilled.