Paleo Pumpkin Custard

As an Amazon Associate, I earn from qualifying purchases.

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!

Yield: 12

Paleo Pumpkin Custard

Print

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.

 

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.