Healthy Sweet with Stevia Pumpkin Pie Custard

After I told my readers I was making sweet holiday treats – sweetening them with stevia, instead of sugar, I got lots of requests for my recipes.  So here’s one I adapted.

Healthy Sweet with Stevia Pumpkin Pie Custard



  • 1 can (15 ounce) pure organic pumpkin
  • ½ cup milk (I recommend whole milk, half and half, cream, almond milk or hemp milk – I used Straus heavy cream – delicious!)
  • 4 beaten eggs (I used 3 organic pastured eggs – all I had on hand)
  • ½ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 1-2 teaspoons liquid stevia (1 tsp was plenty sweet for me. Can use flavored stevia.)
  • 1 tsp coconut oil (for coating baking containers)
  • Optional toppings: Pecans or Walnuts, Whipped Cream, Sprinkle of cinnamon or nutmeg


  1. Preheat oven to 350 degrees.
  2. Coat glass baking containers with coconut oil. (Can use ramekins, custard cups or whatever glass baking dishes you have – I used a variety of shapes and sizes)
  3. In a large bowl mix together pumpkin, milk, eggs, spices and stevia.
  4. Pour into containers, leaving 3/4 inch space for expansion
  5. Bake for 40 minutes or until a knife comes out clean.
  6. Delicious served hot or cold – with whipped cream and/or nuts
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About the Author

Natalie Hill is a Transformational Coach for women entrepreneurs. She loves empowering women to bust through their blocks so they can be who they were born to be. Contact Natalie at Google+

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