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 Pie Flavor Anytime
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.
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!
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
- 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.
Is Plastic Wrap on Top Needed for this Custard?
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.
Dishes to Use
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!
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.
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.
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.
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 tablespoons for every 1/16 teaspoon of stevia.
This custard should keep in the fridge for up to 3 or 4 days.
More Healthy Pumpkin Recipes
If you love pumpkin (like we do!), then be sure to check out these other healthy pumpkin recipes:
Sugar-free Pumpkin Roll – This Pumpkin Roll is Easy, Gluten-free and Dairy-free and has both vegan and keto options. And it’s yummy too, of course!
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
- 1/4 cup lukewarm water
- 1 tablespoon gelatin (or agar powder for vegan option–See Recipe Notes)
- 1 14 ounce can canned pumpkin (about 1 3/4 cups – fresh will work too)
- 1 14 ounce can full-fat coconut milk (about 1 3/4 cups. Or other dairy-free or regular milk as desired. See notes.)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/8 teaspoon pure stevia extract (or 3/4 cup sugar equivalent of another sweetener. See alternatives in Recipe Notes)
- 1/8 cup additional other sweetener (low-carb preferred) (optional–see Recipe Notes)
- 1 3/8 teaspoon pumpkin pie spice (see Homemade Pumpkin Pie Spice; here is an AIP option)
- Sprinkle the gelatin over water and stir thoroughly to avoid clumping. Let it sit until it gels up.
- While it's gelling, combine pumpkin, coconut milk, spices, and sweeteners in a pot until 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.
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. Net carbs are the total carbs minus fiber.
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!