Pumpkin Custard Recipe – Low-carb, Egg Free

By Ivan Nikolov

Summary:: This is a re-engineered version of a more common Pumpkin Custard Recipe. How is it re-engineered? For starters, there is no sugar added and the custard is made without the use of eggs. Truvia (erythritol + Reb-A) takes the place of sugar and gelatin replaces the eggs.


  • 14 oz. can pureed pumpkin
  • 14 oz.(1 1/2 cups) coconut milk
  • 1/3 c (70 g) Truvia
  • 1/2 teaspoons pumpkin pie spice (cinnamon, allspice, nutmeg, ground cloves)
  • 1 t vanilla extract
  • 1 T (1 packet) gelatin powder (1 T agar for a vegan recipe.. See notes)
  • 1/4 c hot warm water (to bloom the gelatin, but not used with agar)
  • 1-2 squares 80+ percent extra dark chocolate

Pumpkin custard recipe low-carb


  1. Mix all ingredients (but the gelatin and water) in a small sauce pot. Keep wisking while heating. Right when it’s about to come to a simmer, remove it from the heat.
  2. While the pumpkin mixture is heating up in a cup or small bowl, sprinkle the gelatin over the warm water and stir to dissolve completely. Whisk the semi-solid gelatin mass into the pumpkin mixture.
  3. Pour in small bowls or water glasses. Refrigerate.
  4. Grate extra dark chocolate on top just before serving.

Pumpkin custard - low-carb, ready to eat


In place of Truvia you may use any of the following:

  • 1/3 cup of erythritol + 15 drops of liquid stevia extract
  • 1/3 cup xylitol
  • 1/3 cup brown sugar (with this choice the recipe won’t be low-carb and no-added-sugar)


  • Make it VEGAN: Replace the gelatin with agar. Instead of blooming the agar like you’d do with the gelatin, mix the agar in with the pumpkin mixture and bring to a gentle boil. After that go on with the recipe just like you would if it were the gelatin recipe.
  • Make it High-Protein: Add 60 g of vanilla-flavored whey protein 80+ percent (preferably unsweetened but sweetened will do just fine).

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Diet type: Vegetarian

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate, Gluten free

Number of servings (yield): 4

Recipe by by Ivan Nikolov.

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