Easy Pumpkin Custard - paleo, low carb, vegan option

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
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!
Print Recipe


(if on the AIP diet, substitute the following 3 spices for the pumpkin pie spice)


  • 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.


Carbohydrates: 6.1g | Protein: 2g | Fat: 3.7g | Saturated Fat: 3.3g | Sodium: 10mg | Potassium: 139mg | Fiber: 1.9g | Sugar: 2.7g | Calcium: 1% | Iron: 5%