Easy Pumpkin Custard - paleo, low carb, vegan option
This Easy Pumpkin Custard tasted like pumpkin pie and it's healthy enough to eat all year round. Great as a dessert, snack, or even breakfast!
Ingredients
- 1/4 cup lukewarm water
- 1 tablespoon gelatin (or agar powder for vegan option--See Recipe Notes)
- 1 ounce can canned pumpkin (about 1 3/4 cups - fresh will work too)
- 1 ounce can full-fat coconut milk (about 1 3/4 cups. Or other dairy-free or regular milk as desired. See notes.)
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/8 teaspoon pure stevia extract (or 3/4 cup sugar equivalent of another sweetener. See alternatives in Recipe Notes)
- 1/8 cup additional other sweetener (low-carb preferred) (optional--see Recipe Notes)
- 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
- Plastic Wrap for Chilling: Sometimes when making custard, it's recommended to chill the custard with plastic wrap on top in order to prevent "custard skin". I don't do this because I kind of like the “custard skin”, and I don’t like plastic wrap. It's your call if you want to use it or not.
- Time-Saving Tip: The smaller dish you use, the faster your custard will firm up. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like these.
- : The smaller dish you use, the faster your custard will firm up. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like
- .
- Sweetener Types: When using sugar alternatives, using more than one can help with the flavor. We love Lakanto. (Get 20% off Lakanto with code wholenewmom.) Erythritol can work also but you'll need about 30% more. Xylitol works but adds some carbs.
- : When using sugar alternatives, using more than one can help with the flavor. We love
- . (Get 20% off Lakanto with code wholenewmom.)
- can work also but you'll need about 30% more. Xylitol works but adds some carbs.
- Sweetener Amounts: If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they're about that much sweeter than sugar. For the "other sweetener" part, if using honey / maple syrup, you'll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.
- : If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they're about that much sweeter than sugar. For the "other sweetener" part, if using honey / maple syrup, you'll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.
- Stevia Tips: Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia. If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.
- : Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about
- . If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.
- Vegan Option: If you'd like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin.
- : If you'd like a vegan pumpkin custard, use the same amount of
- instead of gelatin.
Plastic Wrap for Chilling: Sometimes when making custard, it's recommended to chill the custard with plastic wrap on top in order to prevent "custard skin". I don't do this because I kind of like the “custard skin”, and I don’t like plastic wrap. It's your call if you want to use it or not.
Time-Saving Tip: The smaller dish you use, the faster your custard will firm up. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like these.
Sweetener Types: When using sugar alternatives, using more than one can help with the flavor. We love Lakanto. (Get 20% off Lakanto with code wholenewmom.) Erythritol can work also but you'll need about 30% more. Xylitol works but adds some carbs.
Sweetener Amounts: If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they're about that much sweeter than sugar. For the "other sweetener" part, if using honey / maple syrup, you'll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.
Stevia Tips: Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia. If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.
Vegan Option: If you'd like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin.
THM: This recipe is an “S” if you're on the Trim Healthy Mama plan. AIP: Use coconut sugar, maple syrup or raw honey instead of stevia and the low-carb sweeteners for an AIP option.
- Plastic Wrap for Chilling: Sometimes when making custard, it's recommended to chill the custard with plastic wrap on top in order to prevent "custard skin". I don't do this because I kind of like the “custard skin”, and I don’t like plastic wrap. It's your call if you want to use it or not.
- Time-Saving Tip: The smaller dish you use, the faster your custard will firm up. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like these.
- Sweetener Types: When using sugar alternatives, using more than one can help with the flavor. We love Lakanto. (Get 20% off Lakanto with code wholenewmom.) Erythritol can work also but you'll need about 30% more. Xylitol works but adds some carbs.
- Sweetener Amounts: If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they're about that much sweeter than sugar. For the "other sweetener" part, if using honey / maple syrup, you'll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.
- Stevia Tips: Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia. If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.
- Vegan Option: If you'd like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin.
- THM: This recipe is an “S” if you're on the Trim Healthy Mama plan.
- AIP: Use coconut sugar, maple syrup or raw honey instead of stevia and the low-carb sweeteners for an AIP option.
Nutrition Information
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1444
% 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.