Just follow the recipe on the back of the 15 oz Libby's pumpkin can, substitute coconut milk for evaporated milk. Then of course substitute your artificial sweetner of choice for the sugar.

Pour the mixture into those individual serving pyrex custard cups (I use the largish ones so it takes only four) and bake at 350 degrees for 35 minutes or so. Remove and let cool. I personally like to chill them in the fridge and serve with walnut pieces on top.

It works! It set very well and it was NOT soggy or runny. I plan on making these for my guests at thanksgiving dinner; they really do taste just like pumpkin pie filling.

(In case you do not have the Libby's can in front of you, the ingredients are 15 oz solid pack pumpkin, 3/4 cup sweetener, I can of coconut milk, 2 eggs, 1 tsp of cinnamon, 1/2 tsp each of cloves, ginger and nutmeg and salt. Blend well on medium for a minute or two.)

ETA: I estimate the total carbs for one of these four servings is about 8 grams.

Sounds great, I will have to try it because I love pumpkin pie!

That sounds great!
What sugar substitute do you use or recommend?

Sounds great!

Sorry it's taken me so long to respond knightfree.

I used splenda for baking the first time and it was perfect. Since then I've experimented with combinations of stevia and splenda packets, mixed results. You need a lbit more stevia to make it sweet enough, but it is more natural and I like that.

I made this and it was very good but for the sweetener I used sf maple syrup. Delish, I also used 3 eggs instead of 2.

Thank you for this. I've been craving pumpkin and our 16yo microwave died, so I was looking for an oven-baked recipe. I had the coconut milk in the cupboard, so just had to pick up a can of pumpkin. Very good! I ate too much of it(I usually nuke it in a mug), but still have some for a couple of breakfasts.

Bumping for later . Sounds really good

Genius! I never thought of using coconut milk as a sub for evaporated milk. I think any custard type desserts take so well to a low carb makeover.