I love pumpkin. I mean, really. I’ve already got Pumpkin Snickerdoodles, Soft Pumpkin Cookies, Homemade Pumpkin Pie Spice, Dairy free Pumpkin Spice Creamer, and a roundup of Healthy Pumpkin Recipes on my site, and I’ve got a Pumpkin Chia Pudding that I need to share. But I am really excited to share this Pumpkin Custard Recipe with you today.
I saw this recipe a few weeks ago, and was thrilled that it meets our family’s current special diet requirements. It’s dairy and egg free, so my son with life threatening food allergies to those foods, can have it, plus it’s gluten free (we’ve all been off gluten for a pretty long stint now) — I just knew that I needed to make it — and soon.
It really is just fabulous for those on special diets. I made it more low carb since we struggle with candida, and monkeyed with the spices a bit and now it seriously tastes like a pumpkin pie.
What could be better? Pumpkin Pie anytime.
Perfect for my pumpkin-loving family.
In fact, they loved it so much that I made 4 batches, and it was totally gone in 2 days.
I guess I should make 8 batches next time.
Actually, that’s what I used to do.
My oldest and I used to bake together all. the. time. I disliked cleaning the kitchen so much (plus we would go through the healthy treats pretty fast) that I would literally make 8 batches of practically any recipe that I tried.
My son got so “into the cooking” that he learned math at a very early age. He could multiply just about any number by 8 (think 3/4 tsp, or 2 1/3 cups) and would play with measuring cups and spoons in the bathroom sink to work on his measuring and calculating skills.
Imagine our surprise when one day he came out of the bathroom to announce,
“1/3 plus half of a third equals 1/2!”
It took my husband and I a moment or two to figure that out, but yes–he was right :).
Back to the Pumpkin Custard.
This is sooo good.
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Get your pot out and whip up a bunch.
Your family will love you for it.
This would make a great Thanksgiving dessert, but in my opinion, it is great for all year round when you’re a pumpkin lover like we are.
Easy Pumpkin Custard – paleo, AIP friendly, vegan option
Yields approximately 6 servings
1/4 cup lukewarm water
1 Tbsp gelatin (I use either Great Lakes or Vital Proteins). If you are vegan, use agar powder.
1 14 oz canned pumpkin (about 1 3/4 cups). Fresh will work too.
1 14 oz can of full fat coconut milk (or about 1 3/4 cups. I used my Easiest Coconut Milk.)
2 tsp vanilla extract
1/4 tsp salt (I used natural salt like Real Salt)
1 3/8 tsp Pumpkin Pie Spice. If on the AIP diet, substitute with the following 3 spices.
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
3/8 tsp pure stevia extract (approx 8 scoops of stevia)
1/8 cup other sweetener. For Low Carb use xylitol or 3 Tbsp erythritol. Otherwise coconut sugar is a good option.)
1. Heat the pumpkin, coconut milk, spices, and sweeteners in a pot ’til quite warm but not simmering. Remove from heat.
2. While it’s heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit ’til it gels up.
3. Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
5. If you are particular about not having a “custard skin” form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard.
6. Refrigerate until firm and enjoy.
1. I didn’t bother with the plastic wrap since I kind of like the “custard skin” and I don’t like plastic wrap :).
2. The smaller dish you use for the custards, the faster your custard will firm up. In other words, if your kiddos (or you) are hankering for a treat asap, use very very small ramekins, like these:).
This taste fabulous on its own, but would be extra special with some dairy free ice cream, or dairy free whipped cream.
What is your favorite Pumpkin Treat?