This is one of my favorite treats. The ingredients are nourishing, high in healthy fats, and it contains no processed or refined sugars. This custard is light and creamy, while having a very satisfying depth of flavor and nutrition. It is easy and quick to make and can help curb a sweet tooth in a pinch.
1 15oz can of pumpkin puree (you can also use 15oz of your own homemade pumpkin puree). Make sure it is just 100% pumpkin puree and not pumpkin pie mix.
3/4 cup of heavy cream or coconut cream (you can also you half and half or fill half your cup with cream and cut the rest with water to cut on cost)
3/4 cup of maple syrup or raw honey
Dash of vanilla (optional but worth it)
Pinch of Sea Salt
Spices (optional but highly recommended): Pumpkin pie spice mix, cinnamon, nutmeg, clove, ginger... lots of great options!
You will also need butter, ghee, or coconut oil to grease your pan. You can make this in individual ramekins (individual serving dishes), a pie plate, or a smaller casserole dish like I did. Your cook time will vary based on what you cook your custard in.
Preheat your oven to 350 degrees F
Combine pumpkin, maple syrup, vanilla, and spices.
Beat in your eggs until everything is well incorporated.
Stir in your cream and continue blending your mixture until it's a nice smooth even texture.
Pour your mixture into your greased baking dish(es).
Bake at 350. If you are using small individual baking dishes, your cook time will be between 30-40. If you are using something bigger like the casserole dish or pie plate, your cook time will be between 45-55 mins. Check the center of your custard with a toothpick or knife to see If the inside is still liquid. The top of your custard will be golden and have give when you press it but not be liquid.
Allow to cool and set for a minimum of an hour. I highly recommend allowing this to chill in the fridge before enjoying, as it is tastiest when chilled.
Enjoy, guilt free! (Video below)
Custard is good in an air tight container in the fridge for approximately 5 days.
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