DirectionsStep1Sprinkle the gelatin over water and stir thoroughly to avoid clumping. Let it sit until it gels up.Step2While it's gelling, combine pumpkin, coconut milk, spices, and sweeteners in a pot until quite warm but not simmering.Step3Remove pan from heat.Step4Once the gelatin is somewhat solidified, whisk it throughly into the heated pumpkin mixture.Step5Pour the blended pumpkin mixture into desired serving dish.Step6If you would prefer to avoid "custard skin" on the top of your custard, put plastic wrap on top so that it directly touches the custard.Step7Refrigerate until firm and enjoyIngredientsIngredients¼ cupLukewarm Water1 tablespoonGelatin (or agar powder for vegan option-- See Recipe Notes)1 14-ounce canCanned Pumpkin (about 1 3/4 cups - fresh will work too)1 14-ounce canFull-Fat Coconut Milk (about 1 3/4 cups. Or other dairy-free or regular milk as desired. See notes)2 teaspoonsVanilla Extract¼ teaspoonSalt0.38 teaspoonPure Stevia Extract (or 3/4 cup sugar equivalent of another sweetener. See alternatives in Recipe Notes)0.12 cupSweetener (additional other, low-carb preferred, optional-- see Recipe Notes)1.38 teaspoonsPumpkin Pie SpiceSee moreNutritionalNutritional144 Calories12 gTotal Fat9 gCarbohydrate101 mgSodium2.7 gProteinFrom wholenewmom.comRecipeDirectionsIngredientsNutritionalExplore furtherBest Sugar Free Low Carb Keto Pumpkin Pie Custardsugarfreemom.comPumpkin Custard (THM-S, Low Carb, Sugar Free) - …countrygirlcookin.comSugar Free Pumpkin Custard Recipe - Food.comfood.comHealthy Paleo Pumpkin Custard Recipe (Keto, Low Carb)lowcarbyum.comCreamy Pumpkin Custard (dairy free) - Savory Lotussavorylotus.comPumpkin Custard Recipeallrecipes.comRecommended to you based on what's popular • Feedback
Low-fat custard recipe
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