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Pumpkin Custard

A dairy free, gluten free pumpkin custard.
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Dessert
Cuisine: Paleo
Servings: 4
Author: the whole smiths


  • 1 15 oz can of pumpkin
  • 1 C. full fat coconut milk
  • 2 eggs
  • 2/3 C. coconut sugar + 1 tsp.
  • 2 tsp. pumpkin pie spice
  • pinch of salt
  • 1 Tbsp. butter
  • 1/4 C. gluten free granola or chopped nuts pecans and walnuts


  • Preheat oven to 350*
  • Combine pumpkin, coconut milk, eggs, coconut sugar, pumpkin pie spice and salt in bowl
  • Beat on high until all ingredients are well combined
  • Grease 4 smallish custard dishes with butter / coconut oil
  • Pour batter into dishes
  • Bake in oven for 30 minutes
  • In a small dish combine granola / nuts, 1 Tbsp of butter & additional coconut sugar
  • Microwave until melted and stir to combine
  • Add topping to center of custard and bake for another 20 minutes
  • After 50 minutes, turn off oven and open door
  • Let custard rest in oven as it cools to prevent custard from cooling too quickly and sinking in center
  • Refrigerate for at least 4-5 hours to cool prior to serving