This post and photos may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases. If you purchase something through any link, I may receive a small commission at no extra charge to you. All opinions are my own.
This amazing pumpkin custard recipe is a delicious gluten-free dessert made with pumpkin puree, milk, eggs, coconut sugar, and vanilla.
Pumpkin custard is just like pumpkin pie without the crust…creamy, and delicious served warm, room temperature or cold.
How To Make Custard Without Refined Sugar
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 way you’ll get a nice creamy texture.
How to Make Pumpkin Custard
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?…
If you love pumpkin desserts, you should also try this amazing Pumpkin Chocolate Cake!
Pumpkin Custard
Ingredients
- 3/4 cup pumpkin puree I use canned organic pumpkin
- 1 1/2 cups whole milk
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup blond coconut sugar
- 2 tsp cornstarch
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 tsp 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.
Notes
Nutrition
- Zucchini Lasagna - September 21, 2020
- Summer Squash Pie {Gluten-Free Option} - September 9, 2020
- Slow Cooker Bison Chili - September 2, 2020
Ann from Sumptuous Spoonfuls
Wow Amee that looks SO good … I’m definitely pinning this one for later! Now to find some coconut sugar … 🙂
[email protected]
I just pinned it…it’s GORGEOUS!!! Love the recipe.
Adrienne @ Whole New Mom
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.
Amee Livingston
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. 😉
Barb @ Frugal Local Kitchen
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.
[email protected]
This looks fantastic!
Misty Martin
I can’t wait to try this. It looks amazing.
Amee Livingston
Thank you Misty!
[email protected]
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.
[email protected]
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.
Sonali-+The+Foodie+Physician
Hi Amee! I just wanted to let you know that I included this recipe in my Thanksgiving Recipe Roundup 🙂