This tasty no bake spicy pumpkin and hazelnut cream custard is a very quick and easy to make dessert.
The flavors of fresh lemon, cinnamon and nutmeg combine perfectly with the pumpkin puree, whipping cream and butter to create a light but satisfying alternative to pumpkin pie for this keto, LCHF, sugar free and gluten free dessert, which can be enjoyed any time, or as part of your Thanksgiving meal.
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Alright, so let’s proceed…
There are like a million and one diet plans available to you these days. It can be overwhelming to decide.
Therefore, as soon as you’ve made your choice, and and you’re watching these recipe videos to get meal ideas, you only want to seek out food and drink recipes that fit within that particular diet plan. Straying from your original chosen plan may very well lead to failure. It will take you back to the very beginning.
Building up a diet-focused recipe library on your computer is a great idea, for this very reason. If you’re going low-calorie, then compile low-calorie recipes. If you’re a low-carber, then you’ll want low-carb recipes.
Does this make sense?
In the past, I’ve definitely hopped from one thing to the next… like crazy. Why did I do this? Only one reason…
On a low-fat diet, you crave fat. On calorie-restriction, you crave high calorie foods. And let’s tell the truth here. Cooking videos are, in many instances, unbelievably knee-weakening. 😉
If you expect to see lasting results, you need to stick to your chosen plan of action. Reaching your weight loss goals may be as simple as eating natural foods and limiting your caloric intake.
Makes sense. Put the right amounts of the right fuel into your body, and reap the rewards of a healthy body and physique. Oh, and move that body of yours a little more! 😉
This, of course, is standard, conventional wisdom. As well it should be!
Not all diets are calorically restrictive though. With some diets, macro-nutrient ratios are more important than calories consumed. And it’s generally not advised to mess around with those, if you’re trying to maximize your weight loss.
Keep your eye on the prize! Don’t stray.
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Have a look at my Keto recipes category page right here on Live Well Corner. There are more than enough videos to keep you interested and happy.
Then, ensure quick and easy future access to each of your favorite recipes by simply bookmarking them in your browser. What I would do is compile these into an all new file folder which you can name “Keto Recipe Videos,” or whatever name you prefer.
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9 g (2.5 tsp) of
120 g (1/2 cup) water
60 g (1/3 cup) of
monk fruit sweetener
14 g (1/4 cup) hazelnuts/filberts – chopped fine
1 g (1/2 tsp)
1 g (1/2 tsp)
4 large eggs
30 g (2 tbsp) unsalted butter
2.5 g (1/2 tsp) lemon extract
245 g (1 cup) raw pumpkin puree
1 g (1/2 tsp)
15 g (1 tbsp) heavy whipping cream
240 g (1 cup) heavy whipping cream
OPTIONAL: 3 tsp (1/2 tsp per serving) finely chopped hazelnuts for sprinkling as a topping over whipped cream (not included in macro ratio)
1. Dry roast the raw hazelnuts on medium low heat in a frying pan. When they begin to smell nice, remove from pan and set aside to cool. Remove as much of the dark outer skin as you can
2. Put the cooled hazelnuts into a zip lock baggie and hit with a meat hammer, until all the pieces are very fine, but not a powder. Or you could use your food processor and pulse to achieve the small chunky texture – set aside
3. Grind the granulated sweetener to a confectionery texture – and set that aside
4. Into a small bowl or measuring cup, add 1/3 cup of room-temperature water
5. Place this bowl or measuring cup into a pot with an inch of simmering water around it. Immediately add the gelatin powder to the room-temperature water in the measuring cup. As this water heats, stir until the gelatin powder has dissolved in the water
6. Turn off the heat and, leaving the bowl in the warm water, set aside, but remember to stir once in a while. You will notice that the gelatin will turn clear: that is what you want
7. Into a mixing bowl add the pure pumpkin puree – remember to check the label if using a store bought product. The only listed ingredient should be pumpkin
8. Next add the lemon zest, confectionery sweetener, melted butter, powdered ginger, powdered nutmeg, and the heavy whipping cream
9. Stir to incorporate all the ingredients and then drizzle in the gelatin liquid as you stir
10. This is an optional but recommended step: place all of this pumpkin blend into a food processor or blender and process by pulsing for about 60 seconds to ensure best distribution of all the ingredients
11. Scoop out the pumpkin mix and put it back into the first mixing bowl. The texture is slightly grainy – not completely smooth
12. Next, add the egg whites to a mixing bowl and add 1 tsp of lemon juice, then whip at high speed until the egg whites are at a stiff peak stage
13. Scoop out about 2 cups of the whipped egg whites and place into the bowl with the pumpkin mix. Blend well to combine
14. Add about half of the pumpkin mix from the above step to the remaining whipped egg whites – and fold carefully not to deflate the whites too much. Add the second half of the mix to the whites and fold to combine
15. Place 1/2 cup of the pumpkin custard into each of 6 small ungreased ramekins. Refrigerate for about 1 hour or until firm
16. To make the cream, please refer to the Stabilized Whipped Cream frosting video and recipe. But for this recipe reduce all ingredients by half. Do not add any sweetener or flavor to this cream
17. Using a piping bag create a large swirl of cream on top of the pumpkin in each ramekin, or simply place a large spoonful of the stabilized whipped cream on top
18. OPTIONAL: sprinkle ½ tsp of finally chopped hazelnuts on top of the whipped cream
19. Refrigerate until ready to serve. Enjoy!