Easy Pumpkin Custard - paleo, low carb, vegan option
User Reviews
5
Easy Pumpkin Custard - paleo, low carb, vegan option
Description
The custard is made by blooming gelatin or agar powder in lukewarm water until gelled, then whisking this into a warm mixture of pumpkin puree, coconut milk, sweeteners, vanilla extract, salt, and pumpkin pie spice. The mixture is poured into serving dishes and chilled until firm. This results in a custard with a delicate texture and the familiar flavors of pumpkin pie spices, balanced by the mild sweetness and creaminess from the coconut milk.
Its gentle set and flavor make it a pleasant dessert suitable for paleo, low-carb, and vegan diets (with agar). The custard can be served as is or with toppings of choice. The recipe notes mention the option of using plastic wrap on the surface during chilling to prevent custard skin formation, though some prefer to skip this.
Smaller serving dishes help speed up chilling and setting time. When using sugar alternatives, blending types can improve flavor. Adjust sweetener amounts accordingly, especially when substituting honey or maple syrup. Pure stevia extract is potent, so precise measurements are important. The recipe also offers tips for vegan agar substitution and provides options for sweetener choices compliant with different dietary preferences.
Ingredients
- 1/4 cup water lukewarm
- 1 tablespoon gelatin (or agar powder for vegan option--See Recipe Notes)
- 1 ounce can pumpkin about 1 3/4 cups - fresh will work too, canned
- 1 ounce can coconut milk about 1 3/4 cups. Or other dairy-free or regular milk as desired. See notes, full-fat
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/8 teaspoon Stevia extract or 3/4 cup sugar equivalent of another sweetener. See alternatives in Recipe Notes, pure
- 1/8 cup sweetener optional--see Recipe Notes, additional, other, low-carb preferred
- 1 3/8 teaspoon pumpkin pie spice (see Homemade Pumpkin Pie Spice; here is an AIP option)
Instructions
- Sprinkle the gelatin over water and stir thoroughly to avoid clumping. Let it sit until it gels up.
- While it's gelling, combine pumpkin, coconut milk, spices, and sweeteners in a pot until quite warm but not simmering.
- Remove pan from heat.
- Once the gelatin is somewhat solidified, whisk it throughly into the heated pumpkin mixture.
- Pour the blended pumpkin mixture into desired serving dish.
- If you would prefer to avoid "custard skin" on the top of your custard, put plastic wrap on top so that it directly touches the custard.
- Refrigerate until firm and enjoy.
Notes
- To prevent a "custard skin," you can cover the custard with plastic wrap touching the surface before chilling, but this is optional based on preference.
- Smaller serving dishes speed up chilling and firming time, useful when desiring a quicker dessert.
- Using a combination of sweeteners can improve flavor; adjust amounts if substituting with honey or maple syrup by reducing roughly 25%.
- Be cautious with pure stevia extract, as it is much sweeter than sugar; measure carefully.
- The recipe supports a vegan option by swapping gelatin with agar powder in equal amounts.
- This custard fits paleo, low-carb, and Trim Healthy Mama (S) dietary plans, with sweetener adjustments.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1444 kcal
% Daily Value*
| Calories | 144.4kcal | 7% |
| Carbohydrates | 9.1g | 3% |
| Protein | 2.7g | 5% |
| Fat | 11.8g | 18% |
| Saturated Fat | 10.4g | 52% |
| Polyunsaturated Fat | 0.14g | 1% |
| Monounsaturated Fat | 0.52g | 3% |
| Sodium | 100.9mg | 4% |
| Potassium | 139mg | 3% |
| Fiber | 2.7g | 11% |
| Sugar | 4.8g | 10% |
| Vitamin A | 10300IU | 206% |
| Vitamin C | 5mg | 6% |
| Calcium | 20mg | 2% |
| Iron | 1.4mg | 8% |
| Net Carbohydrates | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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