Do you love pumpkin? If so, you will love this easy and delicious healthy pumpkin custard. It’s simple enough for every day, works for almost every special diet, and yet is special enough for dessert and special occasions.
It’s perfect for the traditional pumpkin season, but it’s so good and simple, now you can enjoy the taste of pumpkin pie all year.
I saw this recipe for pumpkin custard 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 can have it, plus it’s gluten free (we’ve all been off gluten for awhile 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.
And in addition, it’s super healthy. Loaded with gelatin and healthy ingredients like coconut.
What could be better? Pumpkin Pie anytime.
Perfect for my pumpkin-loving family.
Pumpkin Pie in Custard Form
In fact, they loved this Paleo Pumpkin Custard so much that I made 4 batches, and it was totally gone in 2 days.
I guess I should make something like 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 food so fast, that I would literally make 8 batches of practically any recipe.
My son got so “into cooking” at a very early age that it led to him becoming an amazing mathematician at years old. He could multiply pretty much any number by 8 (due to my “8 batches baking method”) and would play with measuring cups and spoons in the bathroom sink to work on his 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 :).
We were in complete shock.
Vegan Pumpkin Custard
Now let’s get back to the Pumpkin Custard, because it’s sooo good. I know you’re going to love it.
And besides it tasting good, it’s loaded with the healthy goodness of coconut, pumpkin, and gelatin, you can feel good about serving this anytime. Please note that I only use healthy, whole food gelatins like Great Lakes or Vital Proteins).
So get out a pot and whip up a bunch.
Your family will love you for it.
This would make a great Thanksgiving dessert of course, (and it’s so much easier than making a homemade pumpkin pie for sure) but it’s great for all year round when you’re a pumpkin lover like we are.
This tastes fabulous on its own, but tastes extra special with dairy-free ice cream, or dairy-free whipped cream on top.
Substitutions for Special Diets for this Healthy Pumpkin Custard
- Vegan Option: If you would like a Vegan Pumpkin Custard, use 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.
Recipe Notes for Pumpkin Custard
- How about Plastic Wrap on top?: I didn’t bother with the plastic wrap since I kind of like the “custard skin”, and I don’t like plastic wrap :).
- Cute Jars :): Since publishing this post, I received an inquiry about the cute jars used for the images. They are super cute, so here is where you can get them:
- Time-Saving Tip: The smaller dish you use for the custards, 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 :).
- Coconut Milk: You can also use any other dairy-free milk (like my Easiest Almond Milk) or regular milk.
- Gelatin: For gelatin, I use either Great Lakes or Vital Proteins.
- Additional Sweetener: If you use an additional sweetener, xylitol is a good low-carb option. 3 Tbsp organic erythritol is as well. Otherwise coconut sugar is a good option, and is also AIP.
- Stevia: Here is a great place to buy stevia scoops. Read this post for more help substituting sweeteners. Pure Stevia Extract is uber sweet, in fact it’s up to 300 times as sweet as sugar, therefore be very careful when adding more to taste. This post talks about What Stevia Is and How to Use It. Additionally, I have written quite a bit about stevia safety in case you are concerned about that. If you would like to use another sweetener instead, feel free and substitute about 2 Tbsp of another sweetener for 1/32 tsp of stevia.
Other Healthy Pumpkin Recipes
If you love pumpkin, then you should check out these other healthy pumpkin recipes on the blog:
Pumpkin Snickerdoodles
Soft Pumpkin Cookies
Homemade Pumpkin Pie Spice
Dairy-Free Pumpkin Spice Creamer
Healthy Pumpkin Recipes and
Pumpkin Chia Pudding.
But this Healthy Pumpkin Custard Recipe is for sure one of my favorites out of all of these, partially because it’s so easy to make.
Easy Pumpkin Custard - paleo, low carb, vegan option
Ingredients
- 1/4 cup lukewarm water
- 1 Tbsp gelatin (vegans use agar--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 (approx. 8 scoops - see alternatives in notes)
- 1/8 cup additional other sweetener (optional--see Recipe Notes)
- 1 3/8 tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice; here is an AIP option)
Instructions
- Heat the pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. Remove from heat.
- While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
- Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
- Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
- 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.
- Refrigerate until firm and enjoy.
Nutrition
The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.
What is your favorite Pumpkin Treat?
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!!
Hi Jean! Are they not labeled? Let me know and I’ll try to help!
Adrienne, they are labeled smidgen, dash, tad and pinch, and I only have 4 instead of the 5 shown on the Amazon link.
Smidgen is 1/32 – so that is the one you want for 1 scoop! Enjoy!!
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?!?
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?
Doh. I feel foolish. Haha. But thank you for getting back to me. Happy Thanksgiving!
No problem! It’s always OK to ask! Happy Thanksgiving to you as well! Thanks for reading!
I’m sorry if I missed it but I didn’t see any notes on alternative sweetners. I’m trying to make it AIP friendly.
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!
I love this recipe! I like it with pumpkin, but love it with sweet potato!
I leave out the sweetner.
Thank you! Yes, sweet potato is a lot sweeter than pumpkin! Have you made it w/o sweetener for the pumpkin as well?
Yes, I like the pumpkin with just a couple Table spoons of maple syrup.
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.
What a great idea!!! Love it!