A delicious fall treat, this creamy pumpkin custard is a simple dessert to make. Paleo, low-carb, dairy-free.
A lighter, fluffier alternative to pumpkin pie
If you’ve been a follower of my recipes for awhile, then you know I’m no pumpkin hater. In fact, sometimes I think I might overdo it during the fall. But how can I resist? There are so many delicious options, I just can’t stop my creativity!
I don’t even know how the idea for this recipe popped into my head, it just did one day. Of course I couldn’t resist the thought of a smooth and creamy custard.
At first I thought maybe it would be too close to a pumpkin pie filling, and that I was wasting my time. But after giving it a shot, I realized it definitely has a distinct texture, it’s lighter and fluffier and a bit creamier than pumpkin pie filling.
Don’t get me wrong, I absolutely love pumpkin pie, but this is a nice change from a dense, hearty dessert. This is great if you want just a quick and light dessert for just one or two, without the fuss of making an entire pie.
This custard is easy to make and only requires one bowl.
To make this creamy pumpkin custard, you will need the following simple ingredients:
- 100% pure pumpkin (not pumpkin pie filling)
- Coconut sugar for paleo or a sugar-free sweetener of your choice for low-carb
- Full-fat coconut milk. Alternatively, you can use another dairy-free milk of your choice
- Pumpkin pie spice
- Vanilla extract
You can simply mix all the ingredients together in a single bowl, and then portion it out into greased ramekins. Bake until the top is no longer liquid, and then allow to cool at room temperature for a few minutes before serving.
These custards can be stored in the fridge for a few days before consuming, although I don’t think they’ll last that long!
I don’t have pumpkin pie spice, can I use apple pie spice instead?
You sure can. I’ve actually done this myself since I ran out of pumpkin pie spice. They’re quite similar in flavor.
Can I use heavy cream instead of coconut milk?
Yes, that should work just fine. You’ll want to readjust the macros as needed.
You may also enjoy:
Creamy Pumpkin Custard
- 1/4 cup 100% pure pumpkin
- 1 egg
- 2 tablespoons granulated sweetener of choice for paleo use coconut sugar. for low-carb use erythritol or similar
- 3 tablespoons full-fat coconut milk, canned
- 1/2 teaspoon cinnamon
- 1/8 teaspoon pumpkin pie spice
- splash vanilla extract
- Preheat oven to 350 F (175 C)
- Mix all ingredients together in a bowl. Stir until well-combined. Portion mixture into two small ramekins and bake for 25-30 minutes, or until baked through. For a larger ramekin, you may need to cook longer. You can consume warm or wait until cooled. Top with whipped coconut cream and an additional sprinkle of cinnamon, if desired.
- Store leftovers covered in the fridge for up to 5 days before consuming.