pumpkin custard

Pumpkin pie custard

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Difficulty Level

This delicious pumpkin pie custard is crust-less, gluten free and dairy free, and full of flavor.  It makes me love fall!   You can even make a little home made coconut milk whipped cream and sprinkle with cinnamon and chopped pecans.

Recipe Rating

  • (1 Rating)

Ingredients

  • 1 cup of canned organic pumpkin
  • 2 teaspoons of pumpkin pie spice (or 1.5 cinnamon and .5 nutmeg)
  • 1 teaspoon vanilla extract
  • 1/4 cup of honey
  • 2 eggs, beaten
  • pinch of sea salt
  • 1/2 cup of coconut milk

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. In a small mixing bowl combine pumpkin puree, eggs, honey, vanilla extract and milk
  • 3. add in pumpkin pie seasoning, a pinch of salt and mix well
  • 4. Pour the custard into ceramic ramekins or glass bowls, about 4 depending on size
  • 5. Put the ramekins into a glass casserole dish and pour boiling hot water into the glass dish to come up halfway to the top of the ramekins.
  • 6. Carefully place into the oven and Bake for 45 minutes.
  • 7. Serve warm or cold.

Instructions

  • 1. Preheat oven to 350 degrees
  • 2. In a small mixing bowl combine pumpkin puree, eggs, honey, vanilla extract and milk
  • 3. add in pumpkin pie seasoning, a pinch of salt and mix well
  • 4. Pour the custard into ceramic ramekins or glass bowls, about 4 depending on size
  • 5. Put the ramekins into a glass casserole dish and pour boiling hot water into the glass dish to come up halfway to the top of the ramekins.
  • 6. Carefully place into the oven and Bake for 45 minutes.
  • 7. Serve warm or cold.

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pumpkin custard
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  • Average Rating

    (5 / 5)

One Response to Pumpkin pie custard

  1. Phoebe October 18, 2014 at 4:46 pm #

    Yummy comfort food without the guilt!

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Dr. Olivia Joseph