Low Carb Pumpkin Custard

Monday, November 20, 2017 Alanna Figueira 0 Comments


Pumpkin pie is one of my favorite desserts and my kids love it too.  Every year I make my paleo pumpkin pie, but this year I wanted to try out a lower carb version.  I'm pretty positive you could make my pumpkin pie recipe and sub erythritol for coconut sugar.  I've been avoiding erythritol because I'm just not sure about it yet. It's supposedly accepted in the keto community but I am skeptical of this sweet, delicious witchery that is erythritol.  It's zero calorie, zero carb, and non glycemic; but why you so sweet then? It does not raise insulin levels but personally, I feel like it sends me into a sugar whirl. I'm thinking sugar, I'm adding it to every coffee, I'm adding a little to my chia pudding, a little to my bath.... (jk) ... but then I remind myself this is not food.  For now, I'm avoiding this processed crack.  I've tried it, I love it, but as a sugar crack head im saying no.  So.  What to do.  I made my pumpkin pie and just omitted the sugar and it was good. Really good if you've been riding the keto train for awhile and your taste buds are adapted to real food.  But the ultimate test is the kids.  They were. It's like nah mom, this isn't the same!  I added a little maple syrup and berries to the top and they ate it but I knew something was missing.  Then I had this YES AHA moment and figured out what would be the perfect addition to the pie for flavor.  

Enter Primal Kitchen Vanilla Coconut Collagen Fuel.  So let me just take a moment to explain how much I love this stuff.  Here are the details:
  • Collagen Support for Hair, Skin, Nails and Joints in a Great-Tasting Protein Shake
  • 20 Grams of Collagen Protein from Grass-Fed Cows
  • 19,200 Milligrams of Collagen (More Collagen than 2 Cups of Bone Broth) 
  • Beneficial Prebiotic Fiber for Digestive Health
  • Free of Sugar, Whey, Dairy, Soy, Gluten 
  • Available in Canister (12-servings) and Single-Serve Packets
  • Ingredients: Grass-Fed Hydrolyzed Collagen, Coconut Milk Powder, Natural Vanilla Flavors, Inulin, Konjac, Monk Fruit Extract, Sea Salt, Vanilla Bean Powder
This stuff is amazing!  My kids love it in their smoothies.  I love it in everything. I throw it in my chia pudding, in my green shakes, in our açai bowls... it's seriously the best.  Both chocolate and vanilla are delicious.  I've made chocolates out of the chocolate flavor, I posted a quick recipe on instagram.  So I knew the vanilla would work wonders in my pie! And I was right!  And guess who agreed? THE KIDS! Holla!!! 

Now go make these before Thanksgiving comes and it's no longer acceptable to live the pumpkin spice life.

The crust is obviously optional.  Just spray the pan if you're skipping the crust.  There's directions for both a pie and ramekins, which I prefer because I will just eat 1 as a serving.  I tried putting ramekins in a water bath and the results were the same with or without.
 I made a very simple crust that I'm not including in macro breakdown.  I wanted this to be super healthy so I made it out of hemp seeds and brazil nuts.  
Here are the macros for the WHOLE PIE, so don't freak out!  This way you that you can break it down per serving.  When I fill ramekins I fill about 4 or 5 and when I slice a pie I slice about 8.  So, for 1 ramekin you're only at around 7 g net carbs.
MACROS FOR WHOLE PIE
Calories: 874 Net Carbs:37g Pro 48g Fat 51g


Low Carb Pumpkin Custard

serves: 4-8


Ingredients:


15 oz can pumpkin puree
3 large eggs
1/2 cup coconut cream
1 Tbsp pumpkin pie spice
2 tsp vanilla extract


Directions:


Preheat oven to 350F and take out a standard pie pan or ramekins.  Spray the insides with cooking oil.

Combine all ingredients in a large mixing bowl.  Mix well until smooth and fully combined.  You can use a hand mixer on low if you want, but I do it by hand.

If you are using the hemp seed crust, see below.  If not you're ready to pour into your pie pan or divide into ramekins.  

Bake for 1 hour in preheated oven. 

Remove when pie is set and refrigerate overnight.  


Optional crust:

1/2 cup brazil nuts
1cup hemp seeds
1 egg

Directions: Pulverize brazil nuts and hemp seeds in food processor.  Add egg and collagen and pulse a few more times.  Use a spatula to spread out on the bottom before layering custard in.

Enjoy!







You Might Also Like

0 comments :