Pumpkin Custard Recipe


Makes 6 servings | Gluten free and dairy free

Step 1

15 oz pumpkin puree (1 can, no sugar)
11 oz coconut cream (or 1 c. heavy whipping cream)
2 eggs (if using heavy cream, add 1 more egg)
1/4 c. monk fruit or maple syrup
2 tsp pure vanilla extract
2 tsp pumpkin pie spice
½ tsp salt
dash of cinnamon
6 Tbsp toasted pecans


  1. Preheat oven to 350 degrees, and place six 4-ounce ramekins onto a baking sheet.
  2. In a medium mixing bowl, combine the pumpkin puree, coconut cream (or heavy cream), eggs, monk fruit or maple syrup, vanilla, pumpkin pie spice, and sea salt. Blend with a hand mixer until smooth.
  3. Pour the pumpkin mixture into each ramekin filling 3/4 full.
  4. Place in the oven and bake for 40 minutes.
  5. Allow to cool, and serve topped with whipped coconut cream and a sprinkle of cinnamon and 1 Tbsp toasted pecans.
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