↑
  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

VeggieConverter

Helping moms introduce meatless meals with ease.

  • Home
  • About
    • CONTACT US
  • Recipe Index
  • DIY
    • Oils
    • YLEO

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Sign up!

Paleo Pumpkin Custard

January 24, 2014 By Kristi

  • Share
  • Tweet
As an Amazon Associate, I earn from qualifying purchases.
Paleo Pumpkin Custard | @VeggieConverter

I’m making paleo pumpkin custard today because pumpkin season never has to end, am I right? Maybe you don’t know this, but I LOVE pumpkin. My husband’s not a huge fan.

But when he tasted this, he went in for seconds! Of pumpkin! WHAT? So, I knew it was a hit. This Paleo Pumpkin Custard just really hits the spot and made the whole family happy.

And, in spite of pumpkin season being long over, we’ve made it twice since. Love, love, love it.

And all the kids love it, too (ours and a friend’s boys). It’s so simple you won’t believe it and it is incredibly delicious. Plus, since it’s pretty much pumpkin pie without the crust and processed sugar, it’s pretty healthy, too!

Enjoy!

Paleo Pumpkin Custard

Serves 12

Ingredients

30 ounces pumpkin puree
4 eggs
15 ounces full-fat coconut milk (or evaporated milk)
1 cup honey
1 tablespoon pumpkin pie spice
1 teaspoon sea salt
1/2 cup sucanat
1/2 cup crushed pecans or walnuts (optional)

Method

Preheat oven to 350 Fahrenheit.

Put everything up to sea salt in your stand mixer and mix away!

Pour into ramekins (about 12, 6-ounce). Top with remaining ingredients.  Bake at 350 Fahrenheit about 30-40 minutes or until set and bruleed a bit on the top.

You can check with a knife if it comes out clean your custard is set.

The Results

This was an absolutely HUGE hit with guests, adults, and kids. I’ve made it twice more (once messing it up because I tried to thicken thin milk…sigh) and we just love it.

What’s your favorite dessert? Now that I can’t have gluten and Goose can’t have dairy, this fantastic pumpkin custard might just be mine!

If you love the recipe, Pin it, please!

Pumpkin Custard | @VeggieConverter


Yield: 12

Paleo Pumpkin Custard

Paleo Pumpkin Custard | @VeggieConverter

I'm making paleo pumpkin custard today because pumpkin season never has to end, am I right? Maybe you don't know this, but I LOVE pumpkin.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 30 ounces pumpkin puree
  • 4 eggs
  • 15 ounces full-fat coconut milk (or evaporated milk)
  • 1 cup honey
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon sea salt
  • 1/2 cup sucanat
  • 1/2 cup crushed pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350 F.
  2. Put everything up to sea salt in your stand mixer and mix away!
  3. Pour into ramekins (about 12, 6-ounce). Top with remaining ingredients. Bake at 350 Fahrenheit about 30-40 minutes or until set and bruleed a bit on the top.
  4. You can check with a knife if it comes out clean your custard is set.
© Kristi Arnold @VeggieConverter.com
Cuisine: American / Category: Dessert

 

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

Related Posts:

  • 30 Meatless Instant Pot Freezer Meals
    30 Meatless Instant Pot Freezer Meals
  • Food, self-sufficiency and financial independence
    Food, self-sufficiency and financial independence
  • 20+ Vegetarian Thanksgiving Menu Recipes
    20+ Vegetarian Thanksgiving Menu Recipes
  • 15+ Meatless Instant Pot Recipes Using Pantry Staples
    15+ Meatless Instant Pot Recipes Using Pantry Staples
  • VeggieConverter recommends: holiday gift guide
    VeggieConverter recommends: holiday gift guide
  • Frugal February Guide
    Frugal February Guide

Filed Under: desserts, allergen-friendly, dairy-free, gluten-free, grain free, nightshade-free, paleo, soy-free, vegetarian, whole food Tagged With: feature, pumpkin, pumpkin dessert, Thanksgiving

WHAT KRISTI’S WRITTEN

The Super Easy Vegetarian Slow Cooker Cookbook: Easy, Healthy Recipes That Are Ready When You Are

Baby Steps for the Entrepreneur An Introvert’s Roadmap to Freedom in Young Living

Privacy Policy

Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

meatless meals in your inbox

SUBSCRIBE FOR ALL THE LATEST VEGGIECONVERTER RECIPES!
Copyright ©2021, VeggieConverter. All Rights Reserved.
Design by Pixel Me Designs