Pumpkin Pie Custard

MAKES: 4 servings
COOKING TIME: 2 to 3 hours + chilling
The best part of pumpkin pie is the smooth, spiced, spoonable filling, so I came up with this no-fuss keto version of everyone’s favorite fall treat. Like the such as the Snickerdoodle Crème Brûlée, making it in your slow cooker results in the ideal texture—no guesswork required.

1 cup (240 ml) coconut milk or heavy whipping cream
1 cup (200 g/7.1 oz) unsweetened pumpkin purée (make your own, shown here)
2 large eggs
1/4 cup (40 g/1.4 oz) powdered erythritol or Swerve
1 teaspoon pumpkin pie spice (make your own, shown here)
1/2 teaspoon vanilla powder or 2 teaspoons unsweetened vanilla extract
Pinch of salt
1/2 cup (120 g/4.2 oz) creamed coconut milk or mascarpone cheese
2 tablespoons (30 ml) liquid coconut milk or heavy whipping cream
1/4 teaspoon ground cinnamon
Optional: few drops of liquid stevia


Preheat the slow cooker. Fill it with 1 cup (240 ml) of boiling water. Place a spacer inside the slow cooker (see here). Combine all the custard ingredients in a bowl using a whisk. Pour the mixture into 4 ramekins and place the ramekins on top of the spacer. Cover the slow cooker with a lid and cook on low for 2 to 3 hours, until the custard is set. Remove the lid and let the custards cool to room temperature. Cover each ramekin with plastic wrap. Refrigerate for at least 2 hours or overnight.
To make the topping, combine the creamed coconut milk, liquid coconut milk, cinnamon, and optionally a few drops of stevia. When the custards are chilled, top each one with a dollop of the prepared topping.
Total carbs: 8.9 g / Fiber: 2.4 g / Net carbs: 6.5 g / Protein: 6 g / Fat: 25 g / Energy: 268 kcal
Macronutrient ratio: Calories from carbs (9%), protein (9%), fat (82%)