Pumpkin Egg Nog Custard {Using Monk Fruit in the Raw}

“I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsoredby Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.”

My sweet tooth is very snobby.  Any plain ol' cookie or cake just doesn't cut it. In fact, believe it or not, I could live quite happily without said cookies or cakes in my life, well, mostly. Which is why every single Christmas I go through a very serious internal battle with myself over the whole Holiday baking thing. Not only do I have a slightly snobby sweet tooth but I've never really liked to bake cookies, cakes or anything involving flour, measuring and decorating. There I said it. Please don't hate me. 

Really, I think that it is mostly because, IMHO baking goodies involves a lot of precision and dedication to the written recipe and I don't do well with exact measurements…... or following directions. Rather, I like to think of my kitchen as a laboratory where I can change up any recipe to my own liking, an experiment if you will. 

Creating a delicious dish that never existed before, all on your own is my idea of pure satisfaction.

This months Recipe Redux Challenge was to replace table sugar in a baked goodie with Monk Fruit in the Raw. Since cookies and cakes weren't in the cards for me I really had to think on this one. Finishing off a once a year Holiday meal with an individual serving of custard sounds about right to me. The pumpkin is not overwhelming in this custard nor is it too sweet thanks to the sugar replacement.


The flavors are all mild yet decadent and the thick, creamy bourbony custard sets on your tongue just long enough for you to relax and enjoy the moment.

Replacing Monk Fruit in the Raw for table sugar cuts the calories significantly. It's the best sugar substitute I've come across and has zero calories.

As I mentioned above, patience is not exactly one of my virtues. This part takes patience. Pour the pumpkin mixture into the cheesecloth lined sieve and strain over a deep bowl. The mixture is thick so it very slowly drains. I used a spatula to coax the mixture through. Don't smash the mixture though, that will defeat the purpose of straining it. You want the liquids to strain through, not the bulk. 

So, what is Monk Fruit in the Raw?  

It's an all natural sweetener made from vine-ripened monk fruit, also called luo han guo, it has zero-calories and tastes just like sugar. Originally harvested in the 13th century, it’s been making life more delicious for years now. You substitute Monk Fruit in the Raw equally for table sugar. 

Where can you find it? It's a very new product so unless you live on the East coast you will probably have to order it on line. If you do, please help support Simply Healthy Family by ordering it from our Amazon store here.






The flavors of egg nog where used in this custard, not actual egg nog since custards are already egg based. I used a bourbon, vanilla extract which I highly suggest you get your hands on some and thick and creamy condensed milk. Nutmeg and cinnamon make this custard a delicious Holiday treat.

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• PREP TIME    20 MINUTES      BAKE TIME    50-70 MINUTES      YIELDS    4
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• You will need:
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• 1 cup canned pumpkin
• 1/3 cup Monk Fruit in the Raw
• 1 tablespoon butter, melted 
• 1 1/2 teaspoons bourbon vanilla extract
• 4 large egg yolks 
• 1 large egg 
• 1 cup half-and-half 
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 (12-ounce) can fat-free evaporated milk 
• Crushed ginger snap cookies for topping (which I of course forgot to picture.)

1. 1. Preheat oven to 325°.
2. 2.  In the bowl of a mixer, place pumpkin, 1/3 cup Monk Fruit in the Raw and next 4 ingredients (through whole egg) On medium speed, beat until well blended. 
3. 3. Place half-and-half and next 4 ingredients (through milk) in a saucepan over medium heat. Heat to 180° or until tiny bubbles form around edge, stirring occasionally. Add milk mixture to pumpkin mixture. Beat at low speed 1 minute. Strain mixture through a cheesecloth-lined sieve into a bowl. Discard solids. Divide mixture evenly among 4 (4-ounce) ramekins. Place ramekins in a large roasting pan. Add hot water to pan to a depth of 1 inch; bake at 325° for 50-70 minutes or until center barely moves when pan is touched. Remove ramekins from pan; cool on a wire rack. Cover and chill 4 hours.

Sprinkle crushed ginger snaps over top and dollop with whipped cream if desired.