Pumpkin custard is just like pumpkin pie without the crust…creamy and delicious served warm, room temperature or cold.
I used coconut sugar in this pumpkin custard recipe and it turned out amazing. It tastes very similar to brown sugar. The trick here is sifting the sugar mixture well before adding it into the wet mixture. This creates a nice creamy texture.
How to Make Pumpkin Custard
Pumpkin Custard
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Pumpkin custard is very much like pumpkin pie, without the crust. Rich and creamy custard is a great gluten-free dessert for pumpkin pie lovers!
Servings: 4
Ingredients
- 3/4 cup pumpkin puree I use canned organic pumpkin
- 1 1/2 cups organic whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup Madhava blond coconut sugar
- 2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the pumpkin, eggs, milk and vanilla. In another bowl, stir together the coconut sugar, cornstarch, spices and sea salt.
- Sift sugar mixture into the pumpkin mixture. Stir batter with a whisk until combined well.
- Pour into four 3/4 cup custard cups. Place cups in a 9 x 11-inch baking pan and add enough warm water to come halfway up the sides of the cups.
- Bake for 50 minutes, or until set and lightly browned. Transfer cups to a wire rack to cool.
- Top with a little whipped cream and sprinkle with cinnamon. Chopped toasted pecans are also a great addition.
Recipe Notes
Recipe adapted from Martha Stewart Recipes
Preheat oven to 350 degrees. In a large bowl, whisk together the pumpkin, eggs, milk and vanilla. In another bowl, stir together the coconut sugar, cornstarch, spices and sea salt. Sift sugar mixture into the pumpkin mixture. Stir batter with a whisk until combined well and pour into four 3/4 cup custard cups. Place cups in a 9 x 11-inch baking pan and add enough warm water to come halfway up the sides of the cups.
Bake for 50 minutes, or until set and lightly browned. Transfer cups to a wire rack to cool. Top with a little whipped cream and sprinkle with cinnamon. Chopped toasted pecans are also a great addition.
Want a bite?….
Protein-Packed Stuffed Baked Apples
Avocado Pumpkin Muffins
Pumpkin Spice Bread…Reinventing A Family Favorite Recipe
Grain-Free Pumpkin Date Muffins
Quinoa Sausage Cranberry Cornbread Dressing
Organic Farmer-Owned Dark Chocolate from Kallari
Fun Halloween Food Ideas
Pumpkin Round-Up!
Heavenly Healthy Hors D’oeuvres
Morning Power Oats
Wow Amee that looks SO good … I’m definitely pinning this one for later! Now to find some coconut sugar … 🙂
I just pinned it…it’s GORGEOUS!!! Love the recipe.
Amee, this looks amazing! My son can’t have eggs, but I might just have to give this a try w/ egg sub. We’ve been wanting to try a pumpkin custard!!! I hope to share this on my FB page later today.
Thank you ladies! Ann, I get coconut sugar on Amazon for the best price. 🙂 Minnie, you are so sweet! Thank you. Adrienne, please let me know how it turns out with the sub. It’s so good. 😉
I need to try this. I bought coconut sugar from Amazon, and haven’t done much with it. It reminds me a little of sucanat.
This looks fantastic!
I can’t wait to try this. It looks amazing.
Thank you Misty!
Amee, this looks smashing. My son loves anything pumpkin, and when I give this to him, I will win eternal devotion, and it won’t even have to look half as glamorous as here. LOVE IT!
Thanks so so much for linking this up.
Hi Amee, this was the dessert featured in Weekend Gala Dinner Extravaganza menu 😛 Congrats!! It’s a fabulous recipe and thanks so so much for bringing it over.
Hi Amee! I just wanted to let you know that I included this recipe in my Thanksgiving Recipe Roundup 🙂