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Creamy Pumpkin Pie Custard (DF, GF)

By Kelly · 8 Comments

Creamy Pumpkin Custard
Pumpkin pie is the quintessential Thanksgiving dessert. And as much as we adore pumpkin pie around here, sometimes it’s nice to have a lighter option, especially after a more-than-filling Thanksgiving feast!

This easy-to-make, dairy-free custard rises up beautifully like a soufflé and is just as light and fluffy in texture as well. It boasts all the fabulous flavors of creamy pumpkin pie without the heaviness of a crust. Top with a dollop of whipped coconut cream and a sprinkling of cinnamon for even bigger smiles!

(some of the links below are *aff.links)

Print
Creamy Pumpkin Pie Custard (DF, GF)

Yield: 5-6 servings

Ingredients

  • 1 1/2 cups pure unsweetened coconut milk
  • 1/3 cup pure honey (I prefer sage honey due to its mild flavor]
  • 3 large eggs
  • 3/4 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 2 tsp coconut flour

Instructions

  1. Preheat oven to 350°.
  2. In a large bowl, whisk together coconut milk and honey until well combined.
  3. Next, whisk in the eggs, pumpkin, pumpkin pie spice, salt and vanilla. Add the coconut flour and continue to whisk until well combined.
  4. Evenly distribute the custard into 5-6 small ramekins, making sure to leave at least a half-inch or more of space from the top of each cup.
  5. Place the ramekins on a baking sheet and carefully transfer to the oven.
  6. Bake for 30-35 minutes, until they rise up and set in middle (a slight jiggle in the center is fine, as the custard will continue to set a bit as it cools).
  7. Carefully remove the custard cups from the oven and transfer to a wire rack to cool.
  8. Lightly dust tops with a sprinkling of cinnamon. Serve warm with a dollop of whipped coconut cream, if desired.

Notes

Here's a trick I use to ensure my coconut milk is well combined, especially in the wintertime when the temperatures are cooler and canned coconut milk often separates as a result.

Heat some water in a small saucepan, until it just starts to steam (not boil). Turn off the heat, and add the unopened can(s) of pure unsweetened coconut milk to the pan of warm water. Allow it to sit a few minutes to warm the milk. Next, shake the can thoroughly, then open it. The milk will now be well combined and ready to use in your favorite dairy-free recipes.

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https://thenourishinghome.com/2013/11/creamy-pumpkin-custard-df-gf/

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*Disclosure: If you opt to purchase using the affiliate links in this post, a small portion of the sale goes to support The Nourishing Home at no additional cost to you. There is no obligation to purchase, but if you do, you are helping to support the free resources, meal plans and recipes here at The Nourishing Home. Thank you!

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Chocolate-Vanilla Custard Cups – Special Guest Post at Honeyville Farms!
Sweet Vanilla Glaze (GF, DF)
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Filed Under: Other Desserts ·

Comments

  1. Sarah says

    November 11, 2013 at 8:07 pm

    Kelly,
    I love your website. I discovered you a few months ago. Just to alert you, when I clicked on the link to save the recipe to my recipe box it saved a berry cobbler recipe. Thanks for all you do! This looks yummy!

    Reply
    • Kelly says

      November 13, 2013 at 11:04 am

      Thanks so much for taking the time to let me know that. How strange. I will have to check my ZipList account. And thank you of your kind words. Blessings to you, Kelly 🙂

      Reply
  2. Misty says

    November 24, 2013 at 4:32 am

    I don’t have coconut flour b/c there are no allergies here. Can I just use regular flour in this recipe?

    Reply
    • Kelly says

      November 24, 2013 at 10:45 am

      Hi, Misty. The coconut flour is used to help thicken and stabilize the custard. If using APF you may need to use a bit more, perhaps a tablespoon. I haven’t tried it using a gluten-based flour, so I cannot guarantee the results. It may be a bit more pudding like, but should still be delicious in flavor. Blessings, Kelly 🙂

      Reply
  3. Myra says

    November 24, 2013 at 3:30 pm

    Hi Kelly!
    This sounds like a great treat for the family this week, but we have one child who can’t have egg yolks. Do you think this will work fine with just the whites? Thank you! 🙂

    Reply
    • Kelly says

      November 24, 2013 at 7:16 pm

      Hi, Myra. I haven’t tried it, but it may work well with 4 egg whites instead of 3 whole eggs. Blessings, Kelly 🙂

      Reply
  4. Andrea says

    November 29, 2013 at 6:31 pm

    Thanks so much for this recipe. My GF daughter loved it!

    Reply
    • Kelly says

      December 2, 2013 at 12:34 pm

      So glad your daughter enjoyed it! What a blessing that you accommodated her dietary needs. Blessings, Kelly 🙂

      Reply

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