Easy Healthy Pumpkin Custard (Dairy-Free and Low-Carb)
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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
My boys love pumpkin pie so much that every Thanksgiving and Christmas I literally make four healthy pumpkin pies, but this custard makes it easier to make them happy any time of year.
Years ago, I saw a recipe for pumpkin custard and was thrilled that it meets our family’s special diet needs.
It was dairy and egg-free so our son with those life-threatening food allergies could have it. I just knew I needed to make it, so I did. And made it better, if I may say so.
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 is great for special diets including for those watching their carbs.
Ingredients
Here's what you will need to make this delish and healthy custard.
- Pumpkin: The star of the show.
- Gelatin – Creates that custard texture for your pumpkin. If you're vegan, agar agar will work well too. I like Great Lakes or Perfect Supplements. Get 10% off at Perfect Supplements with code WNM.
- Coconut Milk: Adds the dairy-free creaminess to this pumpkin custard. I recommend full-fat for the best texture. 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.
- Stevia: Use whatever sweeteners you like; any should work. See Recipe Notes for more information.
- Salt : Balances out the sweetness and brings out the flavor of the custard.
- Vanilla: Enhances the flavor of the custard.
- Pumpkin Pie Spice: The components in this spice blend could be used as well.
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're on the Trim Healthy Mama plan.
- AIP: Use coconut sugar, maple syrup or raw honey instead of stevia and the low-carb sweeteners for an AIP option.
Where to Buy the Jars In This Post
Several readers have asked about them, so here's a link to the super cute jars pictured in this post. You can of course use traditional ramekins or any other small (or large) container for serving this custard.
Recipe Notes
- Plastic Wrap for Chilling: Sometimes when making custard, it's recommended to chill the custard with plastic wrap on top in order to prevent “custard skin”. I don't do this because I kind of like the “custard skin”, and I don’t like plastic wrap. It's your call if you want to use it or not.
- 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.
- Sweetener Types: When using sugar alternatives, using more than one can help with the flavor. One great option is a monk/erythritol blend. Erythritol can work also but you'll need about 30% more. Xylitol works but it does increase the carb count some and is lethal to dogs.
- Sweetener Amounts: If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they're about that much sweeter than sugar. For the “other sweetener” part, if using honey or maple syrup, you'll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.
- Stevia Tips: Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia. If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.
Storage
You can store this custard in the fridge for up to 3 or 4 days.
Topping Options
Pumpkin custard tastes fabulous on its own but tastes extra special with
- dairy-free ice cream
- dairy-free whipped cream substitute
- crushed Pumpkin Snickerdoodles or Pumpkin Cookies
- chocolate shavings
- chocolate chips
- candied cranberries
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 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.
Easy Pumpkin Custard – paleo, low carb, vegan option
Ingredients
- 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)
Instructions
- 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.
Notes
-
- Plastic Wrap for Chilling: Sometimes when making custard, it's recommended to chill the custard with plastic wrap on top in order to prevent “custard skin”. I don't do this because I kind of like the “custard skin”, and I don’t like plastic wrap. It's your call if you want to use it or not.
- 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.
- Sweetener Types: When using sugar alternatives, using more than one can help with the flavor. An erythritol/monk blend works well. Erythritol can work also but you'll need about 30% more. Xylitol works but adds some carbs.
- Sweetener Amounts: If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they're about that much sweeter than sugar. For the “other sweetener” part, if using honey / maple syrup, you'll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.
- Stevia Tips: Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia. If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.
- 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're on the Trim Healthy Mama plan.
- AIP: Use coconut sugar, maple syrup or raw honey instead of stevia and the low-carb sweeteners for an AIP option.
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. It may vary depending on ingredient brands, substitutions, and preparation methods. Optional ingredients are not included. Net carbs are typically calculated by subtracting fiber and sugar alcohols (such as erythritol) from total carbohydrates. This information should not be relied upon for medical or nutritional purposes.
Enjoy the easy pumpkin pie goodness anytime!
Would love to hear what you think about it!
Gelatin is not Vegan, it is an animal byproduct. What do you suggest to use in place of it?
Just made it a bit more clear in the recipe – thanks!
Gelatin is not vegan. It’s made from bones.
Hello Linda. Thanks for reading and for commenting. There is vegan sub in the recipe — perhaps you missed it. Hope you try it and it works for you!
Taste needs something; I added more salt, but lemon juice hit the spot. Will that affect its setting?
(I used 3/4 C honey, and 1T brown sugar since it is what I had… more salt helped, but thought of sauces with coconut milk and lime juice, so tired the lemon juice.)
I don’t think it should affect it!
This recipe was very good. I used only 1/2 the sweetener one time and the regular amount another time. Both were delicious! I highly recommend. Thanks for posting!
If you were to add protein powder to this recipe, how would you go about it?
I would use vanilla only and go slowly so as not to overpower it.
If I increased the water and/or milk for the protein powder, do you think I would need to add more geletine? Thanks!
If you add more liquid and you add more powder I don’t see why you would but it depends on how much you add.
Hi!
How much stevia should I use?
should I use liquid Stevia or the packets?
If you want to use only stevia extract, use 3/8 tsp + 1/32 tsp. I don’t use packets so please check a conversion chart if you wish to do that. The flavor will be better if you do that. Hope you like it!
I am also very confused about the sweeteners. I like to use a few dif kinds, by it would be helpful if you listed what you use and then in parenthesis put your other option. For example..
1/8 tsp stevia
1/2 c honey (or maple syrup)
1/4 tsp erithrytol (or other low carb sugar like xylitol)
I can’t figure out if the honey you listed is meant to be in addition to the stevia and also if the xylitol is in addition to those or another option.
And instead of putting substitutes in parnethesis, you could just have a note at the end explaining potential substitutes. That way, we can get an idea of exactly how much sugar or substitute sugar you’re using. Thanks! And hope to try this recipe tomorrow 🙂
I just updated the recipe – does that help? There are 2 sep sweetener entries. 3/8 tsp stevia and 1/8 cup another sweetener. Please let me know if that helps and I can adjust more later. Thanks!
Hello, how much does one batch make approximately, in cups? Trying to figure out how many batches to make for a crowd 🙂 Can I just multiply the ingredients, or will I have to make each batch separately?
Thank you!
Hello there. If you add up the liquid ingredients you will get approx the amt that it makes. The sweetener will add some bulk. Yes, you can just multiply. enjoy!
I just tried this recipe, using 1 T. agar and 3 Tbsp erythritol. It was super easy and set up perfectly, but I will use more spices next time :). And there will be a next time! I wonder if one can use almond milk instead of coconut milk?
Yes, it just won’t be as creamy. Glad it worked well!
I’m not sure about the sweeteners. Are all the sweeteners listed as an option? Stevia, 3/4 cup of honey, maple syrup, coconut or 1/8 cup other sweetners? Sorry just confused. Also will it matter if I just use like Knox gelatin? Will use your suggested gelatin next batch.
I just adjusted the recipe to make it easier to read. Let me know if that helps. You can use any gelatin. I just choose healthier options made from animals that are raised in a healthier manner.
Which sweetener do I use? Do I just select one, whichever one I choose to use? Say 3/4 cup of honey or maple syrup or coconut sugar?
Sorry I guess my brain isn’t working today! 🙂
Hi there. No problem. I like mixing sweeteners. I think it works out better that way.