Let’s be honest—the best part of any pumpkin pie is that silky, spiced, spoonable filling. That’s why I’ve skipped the crust entirely and created this incredibly easy, no-fuss keto pumpkin custard. Forget the oven! Making this fall favorite in your slow cooker guarantees a perfectly smooth, creamy texture every single time, with absolutely no guesswork. It’s pure pumpkin perfection in a cup.
Ingredients
• Custard
• 1 cup / 240 ml coconut milk or heavy whipping cream
• 1 cup / 200 g / 7.1 oz unsweetened pumpkin purée
• 2 large eggs
• 1/4 cup / 40 g / 1.4 oz powdered erythritol or Swerve
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla powder or 2 teaspoons unsweetened vanilla extract
• Pinch of salt
• Topping
• 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
Instructions
1. Prepare the slow cooker by pouring in 1 cup / 240 ml of boiling water. Place a small rack or spacer inside to elevate the ramekins.
2. In a medium bowl, whisk together all the custard until smooth and fully combined.
3. Divide the custard mixture evenly among 4 ramekins. Carefully place the ramekins on the spacer inside the slow cooker.
4. Cover the slow cooker with its lid and cook on the LOW setting for 2 to 3 hours, or until the custard is set but still has a slight jiggle in the center.
5. Turn off the slow cooker, remove the lid, and allow the custards to cool to room temperature inside the cooker.
6. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight until fully chilled.
7. Just before serving, prepare the topping. In a small bowl, combine the creamed coconut milk (or mascarpone), liquid coconut milk, cinnamon, and optional stevia. Whisk until smooth.
8. Top each chilled custard with a generous dollop of the topping and serve immediately.
Nutritional Information
• Nutrition Facts Per Serving
• 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%)
Pro Tips
• To prevent condensation from dripping onto your custards, place a clean kitchen towel or a layer of paper towels under the slow cooker lid before closing it.
• Check for doneness by gently shaking a ramekin. The center should have a slight wobble, like Jell-O. It will continue to set as it cools.
• These custards are perfect for making ahead. They need at least 2 hours to chill but are even better when left overnight, allowing the flavors to meld and deepen.
• For a richer flavor, try browning the butter if you are using heavy cream, or toasting the pumpkin pie spices in a dry pan for 30 seconds before adding them to the mix.
FAQ
Q: How do I know when the pumpkin custard is done
A: The custard is ready when it is set but still has a slight jiggle in the center, much like Jell-O. It will continue to set and firm up as it cools.
Q: Can I make this keto pumpkin custard ahead of time
A: Yes, this recipe is perfect for making ahead. The custards need to chill for at least 2 hours, but their flavor improves if they are refrigerated overnight.
Q: What can I use instead of coconut milk
A: You can easily substitute heavy whipping cream for coconut milk in the custard. For the topping, mascarpone cheese is a great alternative to creamed coconut milk.
Q: How do I prevent my slow cooker custard from getting watery on top
A: To prevent condensation from dripping onto your custards, place a clean kitchen towel or a layer of paper towels under the slow cooker lid before closing it.
