Pumpkin Custard

By 11 Comments

Pumpkin custard is just like pumpkin pie without the crust…creamy and delicious served warm, room temperature or cold.  

This amazing Pumpkin custard is just like pumpkin pie without the crust!

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. 
This amazing Pumpkin custard is just like pumpkin pie without the crust!

How to Make Pumpkin Custard

This amazing Pumpkin custard is just like pumpkin pie without the crust!
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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
  1. Preheat oven to 350 degrees.  
  2. 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.  
  3. Sift sugar mixture into the pumpkin mixture.  Stir batter with a whisk until combined well.
  4. 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. 
  5. Bake for 50 minutes, or until set and lightly browned. Transfer cups to a wire rack to cool.
  6. 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?….

This amazing Pumpkin custard is just like pumpkin pie without the crust!

 

This amazing Pumpkin custard is just like pumpkin pie without the crust!

 

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Comments

  4. Amee Livingston says

    October 4, 2012 at 3:39 am

    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. 😉

    Reply

  9. Minnie@thelady8home says

    October 11, 2012 at 9:57 pm

    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.

    Reply

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