Hot Pumpkin Custard
THM:S, low carb, sugar free, gluten free | Dairy free? Use refined coconut oil instead of butter on top. Nut free? Substitute carton coconut milk for the almond milk. Most people with nut allergies can handle coconut products, but check with your doctor first to make sure.
Serves: 1
  • 2 eggs
  • ⅔ c. unsweetened almond milk
  • ⅓ c. plain canned pumpkin puree
  • 2 tsp. refined coconut oil
  • ¼ tsp. pumpkin pie spice (rounded)
  • ⅛ tsp. THM Pure Stevia Extract Powder
  • ⅛ tsp. salt
  • Hearty dash vanilla extract
  • ¼ tsp. glucomannan
  • TOPPINGS: 1 tsp. salted butter, THM Super Sweet Blend and cinnamon to taste
  1. Whisk the eggs in a small saucepan. Add the rest of the ingredients and whisk again. (Don't worry - the coconut oil will melt eventually.) Add the glucomannan while whisking so it doesn't clump. Heat the custard on high heat until it's just starting to bubble, whisking often. When the custard starts to bubble, turn the burner off, pull the custard off the stove, and whisk it continuously. Once the burner has cooled off a bit, put the pan back on the burner and keep whisking until the custard thickens. Pull the custard off the burner a little bit before you think it's done so the custard doesn't get too hot and curdle. This is my lazy woman's way of avoiding tempering eggs to make a nice smooth custard and it usually works. Just keep whisking and when in doubt, use less heat.
  2. Top the custard with a teaspoon of butter and a sprinkling of cinnamon and Super Sweet Blend. Enjoy! It's great warm, but if you want to think ahead and chill the custard in the refrigerator before eating, it tastes like the inside of a pumpkin pie!
I used an electric burner stove when creating this recipe. On a gas stove, use a lower heat all the way around, and once the custard starts to bubble, turn the burner down as far as it will go (but don't turn it off).
Recipe by Briana Thomas at