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+ servings
Three glasses of pumpkin custard

Whole New Mom - https://wholenewmom.com

Easy Pumpkin Custard - paleo, low carb, vegan option

Course: Dessert, Snack
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: pumpkin custard
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill: 4 hours
Total Time: 35 minutes
Servings: 6
Calories: 144.4kcal
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



  • 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.


Calories: 144.4kcal | Carbohydrates: 9.1g | Protein: 2.7g | Fat: 11.8g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.14g | Monounsaturated Fat: 0.52g | Sodium: 100.9mg | Potassium: 139mg | Fiber: 2.7g | Sugar: 4.8g | Vitamin A: 10300IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.4mg | Net Carbs: 6g