Sugar-Free Pumpkin Custard with Equal Sweetener
A creamy, spiced pumpkin custard sweetened with Equal instead of sugar, making it a lighter dessert option. The combination of whole egg and egg white creates a smooth, silky texture while cinnamon adds warm fall flavor. Perfect for those watching sugar intake but still wanting to enjoy a classic pumpkin dessert. Baked in a water bath for gentle, even cooking that prevents curdling.
Ingredients
Instructions
- 1
Put pumpkin and evaporated milk in mixing bowl
- 2
Break egg and egg white into the mixture
- 3
Beat mixture with mixer or wooden spoon until smooth
- 4
Add the cinnamon and Equal packets
- 5
Mix well until combined
- 6
Pour into custard cups
- 7
Place water inside casserole pan and put custard cups in water bath
- 8
Bake at 425°F for 15 minutes
- 9
Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean
Tips
Use a water bath (bain-marie) to ensure gentle, even cooking and prevent the custard from curdling or cracking.
Test doneness by inserting a knife in the center - it should come out clean when custard is properly set.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead and chilled
Serve chilled or at room temperature
Common Mistakes
Don't skip the water bath or custard may curdle
Don't overbake or texture becomes rubbery
Substitutions
adjust to taste
roast and puree pumpkin first
FAQ
Can I use fresh pumpkin instead of canned?
Yes, roast and puree fresh pumpkin first. You'll need about 300g of puree from roughly 500g raw pumpkin.
What if I don't have Equal packets?
Substitute with equivalent stevia or monk fruit sweetener, adjusting to your taste preference for sweetness.
How long will this keep in the refrigerator?
Store covered in the refrigerator for up to 3 days. The custard is best enjoyed within this timeframe.