Pumpkin Custard. Need I say more? My son told me it’s like pumpkin pie without the crust. I call it delicious. It’s the perfect dessert during the All-Things-Pumpkin season we have going on right now. What I love about this recipe is how easy and nutrient dense it is.
Before I dive into how awesome pumpkin is and the recipe, let’s talk about the difference between pudding and custard. I bring this up because a friend asked me the difference when I was making the recipe and I blanked. I didn’t have a good answer! You cook both, and I knew custard had more egg yolks but that was about it. So I did what anyone would do, I asked my mom. I am now going to share her answer with you. A custard holds its shape when you scoop it up, pudding doesn’t. It spreads out. Now we know!
Health Benefits Of Pumpkin
If you need any more reasons to enjoy real pumpkin during this season, I’ll give you a few more. Number one, it’s rich in vitamin C. Vitamin C helps us fight off infections, stay healthy, and have healthy, glowing skin. Studies show that the starch in pumpkin is anti-inflammatory and insulin-regulating. It won’t spike your blood sugar and even helps keep it stable. Super awesome! It’s also a good source of B-vitamins. B-vitamins give us energy and who doesn’t need more of that?
How To Make A Dairy-Free, Egg-Free Custard
For this recipe you will need 1 can coconut cream, 1 can pumpkin puree (NOT pumpkin pie filling), 1/2 cup maple syrup (you can sub honey if you want to), 2 teaspoons vanilla extract, 2 1/2 teaspoons pumpkin spice, 1/4 teaspoon ginger powder (this gives it more of a pumpkin pie flavor), 1/4 teaspoon sea salt, and 2 tablespoons grass-fed gelatin (or if you’re vegan, agar powder). Easy right? Then you will put everything but the gelatin into a pot, use a whisk to mix it all together then heat on medium, stirring constantly until it’s hot but not bubbling. Remove from the heat, and scoop out a 1/4 cup. Put into a small bowl and sprinkle the gelatin in and mix quickly and well to avoid clumping. Once mixed, add back into the pot and whisk quickly until smooth again.
Then you’ll pour into ramekins (this is one example) and place in the fridge uncovered overnight. Enjoy straight from the fridge when you’re ready! They will last about 3 days in the fridge.
Dairy-Free, Egg-Free Pumpkin Custard
- 1 can coconut cream
- 1 can pumpkin puree
- 1/2 cup maple syrup
- 2 tsp gluten free vanilla extract
- 2 1/2 tsp pumpkin spice
- 1/4 tsp ginger powder
- 1/4 tsp sea salt
- 2 tbsp grass fed beef gelatin or agar powder to be vegan
- In a pot, add the coconut cream, pumpkin, maple syrup, vanilla, pumpkin spice, and salt.
- Using a whisk to mix together and heat on medium heat. Mixing regularly.
- Let it get hot but don't let it bubble.
- Once hot, remove from the heat and scoop out around 1/4 cup and put into a small bowl. Add the gelatin (or agar powder) and mix quickly, not letting it clump. Then add back to the pot and which quickly to mix well.
- Pour into ramekins (or small bowls) and place in the fridge overnight.
- They will last up to 3 days in the fridge.
2 thoughts on “Dairy-Free, Egg-Free Pumpkin Custard”
what size coconut cream can? I buy the small cans of coconut cream
It’s the regular size can I believe they range from 13.5-15ounces which is just over 1 cup of liquid.