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This baked pumpkin custard is the kind of dessert I grew up with in Bulgaria: simple, not too sweet, and built around real pumpkin instead of a can of pie filling.
You roast cubes of fresh pumpkin until they start to soften, pour a light vanilla custard over them, and bake until just set.
The pumpkin stays in soft, tender pieces, and the eggs and almond milk bake around it into a delicate custard.
It’s low-carb, sugar-free, dairy-free and gluten-free.
There’s no crust and no flour, and it’s a light, healthy dessert you can eat any day of the week, not only on holidays.
I like it best chilled, straight from the fridge.
Why You’ll Love This Pumpkin Custard
Make-ahead dessert. It tastes best after a few hours in the fridge.
Just 4 main ingredients. Pumpkin, eggs, almond milk and vanilla, plus sweetener.
Low-carb and light. CONFIRM: under 100 calories and about X g net carbs per serving (run WPRM nutrition).
Sugar-free and dairy-free. Sweetened with monk fruit and made with unsweetened almond milk.
Real food, nothing fancy. No protein powder, no crust, no flour.
Budget-friendly. One small pumpkin and a few eggs make a whole dish.
Ingredients for Baked Pumpkin Custard
Pumpkin: fresh pumpkin, peeled and cut into small cubes. Butternut squash works just as well.
Eggs: they set the custard. Use large eggs at room temperature.
Unsweetened almond milk: keeps it dairy-free and light. Any milk works.
Monk fruit sweetener: or any sweetener you like, including regular sugar.
Vanilla and a pinch of salt: for a clean, simple flavor.
Optional: cinnamon and chopped walnuts or pecans on top.
How to Make Baked Pumpkin Custard
- Roast the pumpkin. Heat the oven to 180°C (350°F). Spread the pumpkin cubes in an even layer in a medium baking dish and bake for 20–25 minutes, until they start to soften but aren’t fully cooked.
- Make the custard. Whisk the eggs with the sweetener, vanilla and salt, then gradually whisk in the almond milk.
- Pour and top. Pour the custard evenly over the pumpkin. Sprinkle with cinnamon or nuts if using.
- Bake. Return the dish to the oven for 35–45 minutes, until the edges are set and the center has only a slight jiggle.
- Cool and chill. Let it cool completely, then refrigerate for 2–3 hours for the best custard texture.
Tips for the Best Pumpkin Custard
- Don’t overbake. Take it out when the center still jiggles slightly. It firms up as it cools.
- Whisk gently. Too much foam makes the custard less smooth.
- Use a shallow dish. It bakes more evenly and gives a better pumpkin-to-custard ratio.
- Taste your pumpkin. A very sweet pumpkin needs less sweetener.
- Thin almond milk? Stay closer to 350 ml. For a softer custard, use up to 400 ml.
- Richer version: replace some of the almond milk with heavy cream, half-and-half or coconut milk.
Substitutions
- Pumpkin: butternut squash works perfectly.
- Almond milk: whole milk, 2% milk, oat, cashew or unsweetened coconut milk.
- Monk fruit: erythritol, allulose, a stevia blend or regular sugar. Adjust to taste.
- Vanilla: extract, paste or powder.
- Nuts: walnuts are traditional, but pecans or sliced almonds work too.
- Cinnamon: optional. For a cleaner Bulgarian-style flavor, skip it and use only vanilla. That’s how I make it.
What Is the Texture Like?
This isn’t a smooth pumpkin flan or pumpkin pie filling. The pumpkin stays in soft pieces, and the egg and milk mixture bakes around it into a light custard. It’s good warm, but the texture is best once fully cooled or chilled.
Storage and Meal Prep
- Fridge: up to 4 days, covered.
- Meal prep: cut into portions and keep in containers for an easy dessert or breakfast all week.
- Freezing: not recommended. The custard turns watery when thawed.
FAQ
Can I use canned pumpkin? Not for this one. The whole idea is soft pieces of roasted pumpkin. For a smooth version, see my Keto Pumpkin Pie.
Can I make pumpkin custard with regular sugar? Yes. Use about 60–80 g (1/3 cup) sugar.
Why is my custard watery? It was underbaked, or the pumpkin was very watery. Bake until only the very center jiggles, and let it chill fully before slicing.
Is baked pumpkin custard healthy? It’s a light dessert made from pumpkin, eggs and almond milk, with no added sugar, flour or butter.
Is this pumpkin custard low-carb? Yes. Pumpkin is lower in carbs than most starchy vegetables, and there’s no sugar or flour in the custard. CONFIRM: about X g net carbs per serving. Check the recipe card for exact numbers.
Can I serve it warm? Yes, but it’s firmer and creamier once chilled.
More Pumpkin Desserts
- Low-Carb Pumpkin Crumble Bars
- Keto Pumpkin Mousse
- Keto Pumpkin Crème Brûlée
- Easy Low-Carb Pumpkin Cheesecake
- Keto Pumpkin Pie
- 7 Pumpkin Desserts I Make Every Fall
Baked Pumpkin Custard
Ingredients
- 500 g about 1 lb pumpkin, peeled and cut into small cubes
- 3 large eggs
- 350 ml 1 1/2 cups unsweetened almond milk
- 1/3 cup granulated monk fruit sweetener, or 60–80 g sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Heat the oven to 180°C (350°F). Grease an 8×8 or 9×9-inch baking dish.
- Spread the pumpkin cubes in an even layer in the prepared dish.
- Bake for 20–25 minutes, until starting to soften but not fully cooked.
- Meanwhile, gently whisk the eggs with the sweetener, vanilla and salt.
- Gradually whisk in the almond milk.
- Pour the custard evenly over the pumpkin. Sprinkle with cinnamon or nuts if using.
- Bake for 35–45 minutes, until the edges are set and the center has a slight jiggle.
- Cool completely, then refrigerate for 2–3 hours before serving.
Notes
Butternut squash works instead of pumpkin.
Keeps 4 days in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
