I love pumpkin.
I've already got Pumpkin Snickerdoodles, Soft Pumpkin Cookies, Homemade Pumpkin Pie Spice, Dairy-Free Pumpkin Spice Creamer on my site, plus a roundup of Healthy Pumpkin Recipes. I also have a Pumpkin Chia Pudding that I need to share. But I am really excited to share this Healthy 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 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.
This post may contain affiliate links from which I will earn a commission.
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, but it's great for all year round when you're a pumpkin lover like we are.
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. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like these:).
3. Pure 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.
4. 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:
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!
- 1/4 cup lukewarm water
- 1 Tbsp gelatin (I use either Great Lakes or Vital Proteins. If you are vegan, use agar powder)
- 1 14 oz canned pumpkin (about 1 3/4 cups - fresh will work too)
- 1 14 oz can of full-fat coconut milk (or about 1 3/4 cups. I used my Easiest Coconut Milk)
- 2 tsp vanilla extract
- 1/4 tsp salt (I recommend Real Salt)
- 1 3/8 tsp Pumpkin Pie Spice
(if on the AIP diet, substitute with the following 3 spices)
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp cloves
- 3/8 tsp pure stevia extract (approx. 8 scoops of stevia - read this post on how to use stevia). Sub 3/4 cup honey, maple syrup, or coconut sugar for AIP.
- 1/8 cup additional other sweetener (optional) For low-carb use xylitol or 3 Tbsp erythritol. Otherwise coconut sugar is a good option, and is also AIP.
- 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.
Note that the vegan option with agar may or may not set up as well or you might need extra agar. Either way, it will be delicious :).
What is your favorite Pumpkin Treat?