RECIPE: KETO - Pumpkin Custard

Healthy Eats by HealthyMito.com

Keto Pumpkin Custard - #healthysweets

If you like pumpkin pie, you are going to love our Keto Pumpkin Custard.

RECIPE:
1 Can - 100% Pumpkin Purée
1 Cup - Heavy Whipping Cream
4 Large - Whole Eggs
2 Large - Egg Yolks
2 tsp - Vanilla Extract
2 Tbsp - Whole Earth brand Allulose Baking Blend - WHITE Granulated Sugar Alternative (up to 4 Tbsp for a “traditional sweetness” pie)
2 Tbsp - Whole Earth brand Allulose Baking Blend - BROWN Sugar Alternative (up to 4 Tbsp for a “traditional sweetness” pie)
2 tsp - Pumpkin Pie Spice
1/8 tsp - Nutmeg
1/8 tsp - Cardamom
1/2 tsp - Salt
1/2 tsp - Cinnamon
Butter at room temperature

Preheat oven to 325.
Butter the bottom and sides of a 9” x 13” casserole dish or two 9” pie pans.
Whisk-mix wet ingredients together until smooth.
Blend dry ingredients separately, then add to wet ingredients whisk-mixing to incorporate. Scrap down sides, bottom, and whisk as necessary.
Pour custard evenly into prepared baking dish / pans.
Bake at 325 degrees until edges start to set and the center of the dish jiggles slightly when shaked.
9” pie pans, start checking them around 30 to 35 minutes. 9” x 13” dish, start checking between 40 to 45 minutes.
Remove custard from oven and allow to cool COMPLETELY to room temperature.
Cover and chill overnight to allow the custard to fully set.
Store in the refrigerator for up to a week.
This custard freezes and thaws beautifully and can then be eaten cold or warm.
When freezing, it is recommended that you pre-portion the servings. Use a #20 scoop (approx 1/4 cup) and place on a parchment paper lined cookie sheet. Freeze completely. Then store them in a freezer storage container or freezer bag.

Servings: approx 24 to 30
Serving Size: #20 scoop, approx 1/4 cup
Macros Per Serving:
Protein = 1.6g
Fat = 5.1g
Carbs = 3g

#keto #healthyeats #healthymito #pumpkincustard #pumpkinpie