Easy Pumpkin Custard – paleo, low carb, vegan option

Love Pumpkin Everything? This Easy Pumpkin Custard is Low Carb, Paleo, Vegan, and AIP Friendly. Loaded with great nutrition, it's the perfect Pumpkin Pie flavor for all kinds of special diets. I have to make multiple batches because my kids devour this in no time! (well, I help a little :).)

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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Loaded with the healthy goodness of coconut, pumpkin, and gelatin (I only use healthy gelatins like Great Lakes or Vital Proteins).

Get your pot out and whip up a bunch.

Love Pumpkin Everything? This Easy Pumpkin Custard is Low Carb, Paleo, Vegan, and AIP Friendly. Loaded with great nutrition, it's the perfect Pumpkin Pie flavor for all kinds of special diets. I have to make multiple batches because my kids devour this in no time! (well, I help a little :).)

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.

Love Pumpkin Everything? This Easy Pumpkin Custard is Low Carb, Paleo, Vegan, and AIP Friendly. Loaded with great nutrition, it's the perfect Pumpkin Pie flavor for all kinds of special diets. I have to make multiple batches because my kids devour this in no time! (well, I help a little :).)

What You Will Need

  • Lukewarm Water
  • Gelatin (if you are vegan, use agar powder)
  • Canned Pumpkin (fresh will work too)
  • Full-Fat Coconut Milk (I used my Easiest Coconut Milk)
  • Vanilla Extract
  • Salt (I recommend Real Salt)
  • Pumpkin Pie Spice (if on the AIP diet, substitute with the following three spices):
  • Cinnamon
  • Ginger
  • Cloves
  • Pure Stevia Extract (read this post on how to use it)
  • Other Sweetener.  For low-carb use xylitol or erythritol.  Otherwise coconut sugar is a good option, and is also AIP.
  • Stevia Scoop

Notes:

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:).

3.  Pure extract is uber sweet. This post talks more about What Stevia Is and How to Use It. And if you’re at all concerned about stevia’s safety, read this post.

This tastes fabulous on its own, but would be extra special with some dairy-free ice cream, or dairy-free whipped cream.

Easy Pumpkin Custard - paleo, low carb, vegan option
 
Author:
Recipe type: Custard
Cuisine: Gluten-Free, Dairy-Free, Sugar-Free, Grain-Free, Low-Carb, Vegan, Paleo, AIP
Serves: approx. 6 servings
 
This Easy Pumpkin Custard tasted like pumpkin pie but it healthy enough to eat all year round. Great as a dessert, snack, or even breakfast!
Ingredients
Instructions
  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.

What is your favorite Pumpkin Treat?

These comments do not necessarily reflect the opinions of Whole New Mom, LLC.

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  1. I would love this Adrienne!!

  2. How do you make this vegan? Gelatin isn’t vegan 😉

  3. Could cow’s milk be used if one is not avoiding dairy?

  4. Would this work with fresh pumpkin? I have a ton of it in the freezer.

  5. You already said that fresh pumpkin could be used instead of canned. Thank you Adrienne this looks good. I am making some soon because we love pumpkin at my house too.

  6. My favourite pumpkin treat is pumpkin punch and here is the recipe.
    1 cup cooked pumpkin
    1/2 cup full cream cow’s milk or coconut milk
    Sweetener to taste
    a dash of cinnamon, ground ginger, and clove. Put all in the blender and blend with a few cubes of ice. Top your glass with whipped cream and enjoy.

  7. Would it work if I omit the stevia and just use xylitol?

  8. What smart little munchkins you have!! Your pumpkin custard recipe looks awesome. I love anything pumpkin, too 🙂 Just pinned!

  9. Im not seeing in the directions where the coconut milk comes into play. When and where does it get mixed in to the recipe? Thanks.

  10. Thank you so much! This sounds amazing and am going to try it today. Happy eating.

  11. Which great lakes gelatin…Red or green label? Thanks!

  12. Just stumbled on your terrific site today searching for a healthy chocolate chia pudding recipe. Can’t wait to dive in and try some of your yummy stuff. You’ve mentioned a pumpkin chia pudding recipe in a couple of places — Can you please share? Many thanks!

  13. Could you please give me a carb count for one ramekin…Thank you

    • Hi Cathy – I don’t provide nutritional info since I offer so many substitutions. However I am thinking about it.

      There are sites that give you the option to put in the ingredients to get that information — have you seen those?