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Home ยป Easy Healthy Pumpkin Custard - low carb, keto, dairy-free, AIP

Easy Healthy Pumpkin Custard - low carb, keto, dairy-free, AIP

by Adrienne 126 Comments Published September 22, 2020 Updated: Jan 22, 2021

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paleo pumpkin custard in glass jars
Healthy Pumpkin Custard - paleo, vegan, dairy-free, egg-free, AIP, low-carb & THM:S
paleo pumpkin custard in glass jars

This healthy and delicious keto pumpkin custard recipe is like a crustless pumpkin pie, but so much easier! This sugar-free pumpkin pie custard is so simple to make, you can enjoy it any day, but it's fancy enough for special occasions.

Pumpkin Custard--Everyday for Everyone

Pumpkin pie is an all time fave in our house. In fact, my sons pretty much feel that as long as I make our favorite vegan pumpkin pie, they don't care if we have anything else for Thanksgiving or Christmas.

Make that FOUR pumpkin pies. At least.

Yes, I really do that.

My family will eat it and well, why clean up more than once?

Bulk baking is totally a thing in my home.

So if you love pumpkin as much as I do, and you especially LOVE pumpkin pie, then here's the answer. You can have pumpkin pie flavor ANYTIME with this super simple recipe.

Anyhow, years ago, I saw this recipe for pumpkin custard and was thrilled that it meets our family’s special diet needs.

It's dairy and egg-free so our son with those life-threatening food allergies could have it. Plus it’s gluten-free (we’ve all been off gluten for awhile now).

I just knew I needed to make it. So I did. And made it better, if I may say so, by mixing up the spices and with and way fewer carbs.

In fact, the family loved this Paleo Pumpkin Custard so much that I made 4 batches and watched in completely disappear in 2 days.

It seriously tastes like a pumpkin pie and won't mess up your low-carb diet.

This custard is perfect for my pumpkin-loving family--and for yours, regardless of your special diet. And even if you aren't on one, you're sure to love it!

Paleo Pumpkin Custard - healthy, vegan, dairy-free, egg-free, AIP, low-carb & THM:S

Keto Pumpkin Custard Recipe Ingredients

Here's what you will need to make this delish and healthy custard.

Pumpkin - the backbone of this recipe and loaded with lots of essential vitamins and minerals.

Gelatin - this creates that custard texture for your pumpkin. If you're vegan, agar agar will work well too.

Coconut Milk - responsible for adding the dairy-free creaminess to this pumpkin custard. I recommend full-fat for the best texture.

Stevia - this and any additional sweeteners give this custard it’s sweet flavor without unnecessary calories.

Salt - balances out the sweetness and brings out the flavor of the custard.

Vanilla - enhances the flavor of the custard

Pumpkin Pie Spice - adds the perfect pie seasoning

Special Diet Substitutions For This Healthy Pumpkin Custard

  • Vegan Option: If you'd like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin.
  • THM: This recipe is an “S” if you are on the Trim Healthy Mama plan.
  • AIP: Use coconut sugar, maple syrup or raw honey instead of stevia for an AIP option.

Pumpkin Custard Recipe Notes

How About Plastic Wrap on Top?

Sometimes when making custard, it's recommended to chill the custard with plastic wrap on top in order to prevent "custard skin".

I didn’t bother with this since I kind of like the “custard skin”, and I don’t like plastic wrap :). It's completely up to you if you wish to use it, of course.

What Dishes to Use for this Pumpkin Custard

I'm partial to the super cute jars pictured in this post, but you could also of course use traditional ramekins.

Time-Saving Tip 

The smaller dish you use, the faster your custard will firm up. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like these :).

Tiny food is fun food!

Coconut Milk 

You can also use any other dairy-free milk (like my Easiest Almond Milk) or regular milk. Coconut and cashew milk will give the creamiest results.

Gelatin

For gelatin, I like Great Lakes, Vital Proteins, or Perfect Supplements. (get 10% off at Perfect Supplements with code WNM.)

Toppings

Pumpkin custard tastes fabulous on its own but tastes extra special with dairy-free ice cream, or this dairy-free whipped cream substitute on top. Crushed up Pumpkin Snickerdoodles or Pumpkin Cookies would be fantastic too.

Additional Sweetener 

When using alternative sweeteners, using more than one can help with the final flavor. We love Lakanto. (Get 20% off Lakanto with code wholenewmom.)

Erythritol can work also but you will need about 30% more. Xylitol is also great but adds some carbs.

Stevia 

Pure Stevia Extract is very sweet. In fact it’s up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia. 

You can also read about stevia safety in case you’re concerned about that. If using another sweetener, substitute about 4 Tbsp for every 1/16 tsp of stevia.

Healthy Pumpkin Custard - paleo, vegan, dairy-free, egg-free, AIP, low-carb & THM:S

More Healthy Pumpkin Recipes

If you love pumpkin (like we do!), then be sure to check out these other healthy pumpkin recipes:

Homemade Pumpkin Pie Spice - great for all your pumpkin recipes

Dairy-Free Pumpkin Spice Creamer - a dairy-free version that's healthier and tastes better than store-bought.

Healthy Pumpkin Recipes - a collection of delicious pumpkin recipes that you can feel good about eating anytime!

Pumpkin Chia Pudding - a paleo, vegan, and low-carb pumpkin version of chia pudding.

I gotta say, this Healthy Pumpkin Custard Recipe is for sure one of my favorites from this entire list for taste and ease.

Easy Pumpkin Custard - paleo, low carb, vegan option

This Easy Pumpkin Custard tasted like pumpkin pie and it's healthy enough to eat all year round. Great as a dessert, snack, or even breakfast!
5 from 6 votes
Print Rate
Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM, Vegan
Keyword: pumpkin custard
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill: 4 hours
Total Time: 35 minutes
Servings: 6
Calories: 144.4kcal

Ingredients

  • 1/4 cup lukewarm water
  • 1 Tbsp gelatin (or agar powder for vegan option--See Recipe Notes)
  • 1 14 oz can canned pumpkin (about 1 3/4 cups - fresh will work too)
  • 1 14 oz can full-fat coconut milk (or about 1 3/4 cups; see Easiest Coconut Milk)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 3/8 tsp pure stevia extract (see alternatives in Recipe Notes)
  • 1/8 cup additional other sweetener (low-carb preferred) (optional--see Recipe Notes)
  • 1 3/8 tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice; here is an AIP option)

Instructions

  • Sprinkle the gelatin over water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
  • While it's gelling, combine pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering.
  • Remove pan from heat.
  • Once the gelatin is somewhat solidified, whisk it throughly into the heated pumpkin mixture.
  • Pour the blended pumpkin mixture into desired serving dish.
  • If you would prefer to avoid "custard skin" on the top of your custard, put plastic wrap on top so that it directly touches the custard.
  • Refrigerate until firm and enjoy.

Nutrition

Calories: 144.4kcal | Carbohydrates: 9.1g | Protein: 2.7g | Fat: 11.8g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.14g | Monounsaturated Fat: 0.52g | Sodium: 100.9mg | Potassium: 139mg | Fiber: 2.7g | Sugar: 4.8g | Vitamin A: 10300IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.4mg
Tried this recipe?Mention @wholenewmom or tag #wholenewmom!

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar.

The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.

Enjoy the easy pumpkin pie goodness anytime! Would love to hear what you think about it!

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About Adrienne

Adrienne Urban is the Founder and Owner of Whole New Mom. She has a background in research, journalism, insurance, employee benefits, financial markets, frugal living, and nutrition. Seeking a better life for herself and her family, she uses research and consults with many physicians and other practitioners to find solutions to the variety of issues they have dealt with including life-threatening food allergies and thyroid and adrenal concerns. WholeNewMom.com is the result of her experiences and knowledge gained throughout the process. Posts are reviewed and verified by the Whole New Mom team.

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    Recipe Rating




     

  1. Amber

    January 22, 2021 at 12:54 am

    5 stars
    Very yummy! Doesnโ€™t take a lot time. Itโ€™s nice to have my pumpkin without all the things I shouldnโ€™t have. I used Vital Proteins for my thickener and it worked fine. So glad I found this recipe. Thank you Adrienne for all your recipes! You are such a wonderful resource for eating healthy and for different health issues.

    Reply
    • Adrienne

      January 22, 2021 at 1:07 am

      Awww thank you, Amber! I'm sooo glad it worked out for you. Your kind words mean SOOO much to me. You literally made my day. What a joy. It means more than you know. Working on more recipes right now--hope to have more good ones for you soon!

      Reply
  2. Amber Callahan

    January 14, 2021 at 8:57 pm

    Just a 4 but only because I think I misread. I tried making the pumpkin custard. Unfortunately I added the water to the pumpkin mixture because i read about pumpkin first. Also I only had low fat coconut milk. Iโ€™m thinking that caused it to taste watery. Iโ€™ll try again. I highlighted about the collagen. I think i was too tired. Thanks

    Reply
    • Adrienne

      January 16, 2021 at 2:22 pm

      Hi again, Amber! Oops sorry I saw your other comment first. OK I hope your next try works out!

      Reply
  3. Synthia

    December 13, 2020 at 6:21 pm

    Can I use Stevita drops? How much do you think? Also what about doing a little palm sugar with stevia? Does that lower acridity? Or pointless?

    Reply
    • Adrienne

      December 18, 2020 at 11:31 pm

      I think you'd want 1 7/8 tsp. Using liquid stevia conversion charts can be tough so not sure! Yes, you could do that w/ the palm. What are you concerned about exactly? Acridity? Thanks and sorry for the delay!

      Reply
      • Synthia

        December 30, 2020 at 7:38 am

        Hi - w Stevita and cutting it with palm or v coconut sugar I was worried about the bitterness and something I read about : I think called caloric disregulation.

        Reply
        • Adrienne

          December 30, 2020 at 10:06 am

          Actually blending sweeteners is a great thing to do with low carb sweeteners. Really depends on the dish and the sweeteners. I talk about it in this post and in this one.

          Regarding caloric disregulation, that is a good thing to wonder about. I have seen varying thoughts on it -- this article talks about the mixed thoughts / results of studies. Of course with a dish, there are calories, and note that the article talks mainly about sugar-free sodas, which have no other nutrition in them at all. Perhaps that's they key. As long as some calories are going in, it's not a problem.

          Getting a good stevia is key. I'm trying some more out right now. One that I do like is Omica - you can get 10% off using code wholenewmom.

          Hope that helps!

          Reply
  4. Jill

    November 30, 2020 at 5:49 am

    5 stars
    Thanks for this recipe. It was good, and I love that it set up perfectly. Easy to make. Personally, I would add more sweetener because I just like things sweeter, maybe 3 tablespoons of golden Lakanto instead of 2 to start. Otherwise, it was good!

    Reply
    • Adrienne

      November 30, 2020 at 9:59 pm

      So glad you liked it! That's a funny comment for me to get b/c typically I hear that I like things too sweet--I'll take it! ๐Ÿ™‚

      Reply
  5. Joleen

    November 29, 2020 at 4:02 pm

    I probably overlooked it. but in the "Recipe Notes" I have searched to see how much of the agar powder to use in place of the 1 Tbsp of Gelatin (which I don't digest); is it also 1 Tbsp.?
    I LOVE Pumpkin and am looking forward to trying this recipe!
    Thanks!

    Reply
    • Adrienne

      November 29, 2020 at 9:37 pm

      Hi there! I just updated the recipe for you - please let me know if that helps. I so hope you like it!

      Reply
  6. jeannie stoddard

    November 12, 2020 at 6:06 pm

    can I use granulated stevia ? what would be the measure?

    Reply
    • Adrienne

      November 12, 2020 at 6:07 pm

      What brand are you using? Granulated stevia is a blend b/c stevia is either a leaf or powder or extract.

      Reply
  7. Deborah

    October 15, 2020 at 9:33 pm

    Perfect dessert for me. No dairy. No sugar. Great flavour! And quick to whip up. I add a bit more of the pumpkin spice. Thank you for the recipe. It is my go to for dessert. I sometimes will have one for breakfast ?

    Reply
    • Adrienne

      October 15, 2020 at 9:41 pm

      Thank you! So glad you enjoyed it!

      Reply
    • Jill

      November 30, 2020 at 5:51 am

      I ate it for breakfast three days in a row. ?

      Reply
  8. Wynette

    September 19, 2020 at 6:28 pm

    Easy to make and delicious! A fave with my family year round.

    Reply
    • Adrienne

      September 20, 2020 at 4:32 pm

      So glad to hear it!! We agree! I have a Vegan Pumpkin Pie coming soon so stay tuned....also another Pumpkin Cookie recipe ;).

      Reply
  9. Jean Coffman

    November 28, 2019 at 5:36 pm

    5 stars
    You have a link above for the stevia scoops. I actually have these measuring spoons. Which one is 1/32? Thanks, and I can't wait to try this recipe!!

    Reply
    • Adrienne

      November 28, 2019 at 5:40 pm

      Hi Jean! Are they not labeled? Let me know and I'll try to help!

      Reply
      • Jean Coffman

        November 28, 2019 at 8:06 pm

        Adrienne, they are labeled smidgen, dash, tad and pinch, and I only have 4 instead of the 5 shown on the Amazon link.

        Reply
        • Adrienne

          November 28, 2019 at 11:04 pm

          Smidgen is 1/32 - so that is the one you want for 1 scoop! Enjoy!!

          Reply
          • Amber Callahan

            January 14, 2021 at 9:02 pm

            I marked with a black marker the 1/32 on mine because they are not marked in a usable way. On the pumpkin custard, my printed copy said 1/38 but I just used the 1/32.

            I love finding great recipes on your web site. Thanks.

            Reply
            • Adrienne

              January 16, 2021 at 2:19 pm

              Hi there! Can you please tell me what you mean about 1/38? I'm trying to see what you are referring to. Thanks for the kind words! If you ever find a recipe that you love, and are so inclined, coming back to leave a 5 star review helps both other readers to find a winner, but also it helps my site. Thanks much!

              Reply
  10. Caroll Flores

    November 22, 2019 at 9:54 pm

    This looks delicious and I am planning on making this for Thanksgiving. BUT I am not familiar with 3/8 tsp or 1-/38 tsp. HELP?!?

    Reply
    • Adrienne

      November 27, 2019 at 4:15 pm

      Hi there. So sorry I missed responding to this. I hope I'm not too late! 3/8 tsp is just 1/8 done 3 times. And 1 3/8 is 1 tsp and 3/8. Does that help?

      Reply
      • Caroll Flores

        November 27, 2019 at 5:20 pm

        Doh. I feel foolish. Haha. But thank you for getting back to me. Happy Thanksgiving!

        Reply
        • Adrienne

          November 27, 2019 at 5:29 pm

          No problem! It's always OK to ask! Happy Thanksgiving to you as well! Thanks for reading!

          Reply
      • Amber Callahan

        January 14, 2021 at 9:04 pm

        Oh

        Reply
        • Adrienne

          January 16, 2021 at 7:30 pm

          Sorry I'm confused!

          Reply
  11. MGwn

    June 15, 2019 at 10:01 am

    Iโ€™m sorry if I missed it but I didnโ€™t see any notes on alternative sweetners. Iโ€™m trying to make it AIP friendly.

    Reply
    • Adrienne

      June 15, 2019 at 10:57 am

      Hi there. There are 2 sets of recipes notes above the recipe. Check there and let me know if you think I should highlight that better in some other way. Hope you like it!

      Reply
  12. Tiffany

    March 26, 2019 at 11:24 am

    5 stars
    I love this recipe! I like it with pumpkin, but love it with sweet potato!
    I leave out the sweetner.

    Reply
    • Adrienne

      March 26, 2019 at 5:34 pm

      Thank you! Yes, sweet potato is a lot sweeter than pumpkin! Have you made it w/o sweetener for the pumpkin as well?

      Reply
      • Tiffany

        March 28, 2019 at 12:24 am

        Yes, I like the pumpkin with just a couple Table spoons of maple syrup.

        Reply
  13. Alisa Fleming

    December 19, 2018 at 6:39 pm

    I always crave just a little sweet in the morning, but don't like to have sugar. I know this is probably meant for dessert, but it looks like the perfect breakfast to me! Maybe top it with a little homemade granola ... mmm.

    Reply
    • Adrienne

      December 19, 2018 at 6:53 pm

      What a great idea!!! Love it!

      Reply
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