Most Popular Sweets

Paleo Maple, Pumpkin Custard Cups

paleo pumpkin custard

For those who enjoy the flavors of fall, are afraid of baking (no ovens, tempering or whipping involved) and/or have an allergy to nuts, grains, gluten, dairy and/or eggs, this recipe has your name written all over it. Essentially, the only people who can’t eat this Paleo treat are vegans, but that’s just because they won’t.

Yield: 6 Servings

Ingredients

  • 14 oz. can pureed pumpkin
  • 14 oz. can coconut milk
  • 1/3 c maple syrup, grade B (It’s cheaper and more flavorful)
  • 1 t cinnamon
  • 1 t vanilla extract
  • 1 T gelatin powder (I used the Great Lakes brand)
  • 1/4 c luke warm water

Method

In a small sauce pot, whisk together the pumpkin, coconut milk, maple syrup, cinnamon and vanilla. Right when it’s about to come to a simmer, remove it from the heat.

While the pumpkin mixture is heating up…

In a cup or small bowl, sprinkle the gelatin over luke warm water and stir to combine, making sure there are no lumps. Let it firm up. Whisk the semi-solid gelatin mass into the pumpkin mixture.

Pour the pumpkin custard into ramekins or any fancy dish you’d like. The smaller the dish is, the faster the custard will be ready for consumption.

Press a small square of plastic wrap directly onto the surface of the pumpkin custards, not over the top of the ramekin, directly on the custard (doesn’t hurt to reiterate, right?). This keeps a ‘pudding skin’ from forming on the top.

Refrigerate, to allow the custard to set-up and get firm.

You should be able to serve and eat in around 4-6 hours.

You Might Also Like

48 Comments

  • Reply
    koritt
    September 28, 2011 at 9:48 pm

    I just bought some pumpkin puree and was wondering today when I would use my can of coconut milk. Problem solved! 🙂 Excited to try this recipe out.

  • Reply
    Hannah
    September 29, 2011 at 7:30 pm

    Yuummm this is delicious! I added all the classic pumpkin pie spices to it as well. Tasted just like eating the filling :)!!! Really got me in the mood for Thanksgiving!

    • Reply
      megan keatley
      October 3, 2011 at 1:24 pm

      it does, doesn’t it! why didn’t i think a/b writing that. oh well. glad you enjoyed and were able to put your own spin on it!

  • Reply
    Sandra Mort
    October 1, 2011 at 1:03 pm

    If you have a basic bone broth and simmer it to concentrate it, like a demi glace, do you think you can make it with that instead of the powdered gelatine, cinnamon and maple syrup? For a more savory version? Maybe with some curry powder.

    • Reply
      megan keatley
      October 3, 2011 at 1:19 pm

      hard to say, just b/c the gelling strength may be too high or too low, depending on the concentration of the broth. but i suppose, it should work, taking into account the fact that homemade stock ALWAYS gels in the fridge. i’m interested to hear how this goes if you try it.

  • Reply
    Jai
    October 2, 2011 at 10:20 pm

    Haven’t tried the recipe yet, so maybe I’m misunderstanding. But when I make butterscotch pudding, I make sure to keep the top uncovered so that a skin will form. That’s the point. It’s the best part. Is there something weird about this particular recipe that makes the skin bad somehow? To me, it seems like the skin has a bit stronger taste, so if you like the taste of the pudding, you want to savor the skin.

    • Reply
      megan keatley
      October 3, 2011 at 1:18 pm

      if you like the thick, tough skin on top of pudding, then by all means, go for it. i don’t and it’s just not proper technique. do whatever you like.

  • Reply
    Alta
    October 5, 2011 at 5:02 pm

    Yum. I have now been craving pumpkiny sweets for about a week and really need to make this.

  • Reply
    Trey Crowe
    October 6, 2011 at 10:41 pm

    I love pumpkin! I really have to try this. I may go all out and use a fresh pumpkin since they are in season anyways.

    • Reply
      megan keatley
      October 7, 2011 at 10:34 am

      ohhhh, very cool. let me know how that goes trey!

  • Reply
    Bethany
    October 13, 2011 at 3:38 pm

    I am thrilled to have found this recipe! My daughter is on an elimination diet right now with no dairy and eggs, and the pumpkin custard I usually make is a baked one with eggs. We just reintroduced coconut, so she can eat this for breakfast tomorrow. I know it will be good because I’ve tried several of your recipes and they are all amazing. Thanks so much!

    • Reply
      megan keatley
      October 21, 2011 at 2:00 pm

      aw, thanks bethany. so happy to hear this.

  • Reply
    Lisa Madden
    October 15, 2011 at 9:28 pm

    Thank you so much for this wonderful recipe! I made this today exactly as you laid it out and the custard is delicious. I may have to resurrect my baking activities now that I see all the delicious recipes on the site.
    Thinking about going back to the fridge for another ramekin….

  • Reply
    Erin
    October 16, 2011 at 3:14 pm

    Mmmm. I have the custard in the fridge waiting to set. I took a swipe from the pot and it was delicious! I did add a dash of ginger though.

  • Reply
    Crissy
    October 24, 2011 at 1:58 pm

    I’ve ony got light cocnut milk right now, is this alright to use for the custard or will it not firm up right if I try it?

  • Reply
    Lisa Madden
    October 24, 2011 at 9:05 pm

    Chrissy, I just made another batch this time using the lite coconut milk. I will keep you posted. It might taste a little less rich and creamy but let’s see.

  • Reply
    Lisa Madden
    October 25, 2011 at 10:50 am

    The custard set perfectly using the lite coconut milk. It tastes slightly less rich is all. Bon appetit!

    • Reply
      megan keatley
      October 26, 2011 at 2:21 pm

      thank you for testing this recipe out for me lisa!

  • Reply
    Friday Finds! and MYBT Week in Review | Mind Your Bees and Trees
    October 28, 2011 at 6:45 am

    […] Maple Pumpkin Custard Cups (from Health-Bent) Need I say anything more? Don’t these sound awesome? Plus they are pretty healthy for a dessert. […]

  • Reply
    Kari
    November 2, 2011 at 8:42 pm

    Anybody thought about trying to somehow use chia seeds for the gelling portion of the recipe?

    • Reply
      Robin Harris
      November 11, 2013 at 4:18 pm

      I was wondering about subbing chia seeds for the gelatin, too. just wasn’t sure how much to use

  • Reply
    Jason
    November 9, 2011 at 4:11 pm

    This recipe was a huge hit for me. Everyone absolutely devoured it. Thanks!

  • Reply
    Jill
    November 21, 2011 at 1:00 am

    I have made this recipe so many times with success every time! A HUGE hit in our house! Now for a strange question … do you think I could use the ginger snaps as a pie crust and this custard as pie filling to make a Thanksgiving pumpkin pie?

    • Reply
      megan keatley
      November 21, 2011 at 1:56 pm

      oh yeah, for sure! that would be delicious.

  • Reply
    Amy Best
    November 21, 2011 at 12:56 pm

    So excited to make this for Thanksgiving! We are unable to have maple syrup right now, or any sweeteners. We can do stevia- would the end result be affected by leaving out the maple syrup, or should I add anything to replace the liquid? Thanks!!

    • Reply
      megan keatley
      November 21, 2011 at 1:58 pm

      nah, you should be fine. may be slightly firmer, but it wouldn’t be anything off-putting.

    • Reply
      Debbie T.
      January 1, 2012 at 10:17 pm

      Amy, did you make it with stevia? I will be starting a program that is dairy free, gluten free, grain free and sugar free and wondered how stevia turned out for you? Please let us know!

  • Reply
    reimage
    November 23, 2011 at 5:27 pm

    Yuummm this is delicious! I added all the classic pumpkin pie spices to it as well. Tasted just like eating the filling 🙂 !!! Really got me in the mood for Thanksgiving!

  • Reply
    Rachel @ the minimalist mom
    November 25, 2011 at 10:57 pm

    We are eliminating dairy from our son’s diet and he is a HUGE yogourt eater. I was wondering what I would do about that and then made these. He loved them.

    I’m going to try making this custard with different fruits – very ripe banana, apple sauce, pear, berries – and use them as we transition him to no dairy. I’m guessing I will need to reduce the fruit and try and get out a lot of water.

    Thanks for another winner!

  • Reply
    lunden
    November 28, 2011 at 5:32 pm

    Megan keatley u r a genious!!!!!!!!!! not just with this recipe but with all the recipes on your site. I am 10 years old and its so hard to stick to paleo as a kid. u make it easier! Thank-you!!!!!!!!!!!!!

    • Reply
      megan keatley
      December 5, 2011 at 1:29 pm

      lunden, i think YOU are the genius. 10 years old and already eating paleo!!!!! you are very, very welcome!!!!

  • Reply
    wisefixer
    February 4, 2012 at 4:12 am

    I’ve ony got light cocnut milk right now, is this alright to use for the custard or will it not firm up right if I try it?

  • Reply
    Sarah
    August 23, 2012 at 3:04 pm

    Oh, wow! This is amazing. Thanks so much for the awesome recipes. I changed it a bit, but definitely got the solid ideas from you. I included a couple eggs, more spices, and used raw milk. My version can be found here: http://goodlifefarm.wordpress.com/2012/08/23/pumpkin-custard-no-sugar-added/

  • Reply
    Jenn
    August 31, 2012 at 4:48 pm

    Can you make this with something other than coconut milk? Allgery to coconut 🙁

  • Reply
    Team Oberg
    September 25, 2012 at 8:38 am

    We made this for dessert last night, it came out good, but next time I will add eggs and bake it to a more pie filling consistency.

  • Reply
    16 Healthy Clean Eating Pumpkin Recipes for Fall!
    October 4, 2012 at 2:50 pm

    […] Click Here for Full Recipe […]

  • Reply
    16 Healthy Clean Eating Pumpkin Recipes for Fall!
    October 4, 2012 at 2:50 pm

    […] Click Here for Full Recipe […]

  • Reply
    Laura
    October 17, 2012 at 11:58 am

    OMG! Thank you for this recipe. I am doing an autoimmune paleo diet and am hosting a potluck Halloween party. I wanted something that I could have that was delicious to prevent me from being tempted by all the un-paleo stuff people bring. I made exactly as written except used 1 tsp pumpkin pie spice. It was so awesome – even my non-paleo, sugar addicted husband liked it a lot! Now I know that on Halloween I can have something very special. THANK YOU, THANK YOU
    Laura

  • Reply
    Rachel M
    November 21, 2012 at 2:56 pm

    “Essentially, the only people who can’t eat this Paleo treat are vegans, but that’s just because they won’t.”
    Ha! I lol’d at that. I’m very excited to make these, I just got new ramekins and I haven’t thought of anything to use them for. Happy Thanksgiving!

  • Reply
    Gail B
    January 20, 2013 at 7:56 pm

    I’ve only begun Paleo a week ago and already kinda board. I made this and it’s in the fridge! I’m so excited. I licked the pot after the bowls were filled . Yumm! I love both coconut and Pumpkin. Thank you so much for putting me back in the kitchen. I made it as is. Can’t have eggs (autoimmune Paleo) so this was perfect!

  • Reply
    Erin
    September 27, 2013 at 11:53 am

    I feel like you wrote this recipe just for me! I love love love pumpkin/squash and custard, but doing the autoimmune protocol limits most goodies. This is fantastic-I’ve made it three times in the last two weeks! PS-Primal Cravings is my favorite primal/paleo cookbook…and I have then all 🙂

  • Reply
    angela
    October 21, 2013 at 2:29 pm

    Hi there:

    I used the great lakes gelatin

    did as you said and added 1/4 lukewarm water to the powder

    but it’s not “blooming” . . .

    Isn’t it supposed to get gelatin like? thanks so much for a great recipe.

  • Reply
    The Best Primal and Paleo Thanksgiving Recipes | Mark's Daily Apple
    November 26, 2013 at 10:47 am

    […] Paleo Maple, Pumpkin Custard Cups – These hit the perfect balance between sweet, buoyant, and pumpkin-y. […]

  • Reply
    Thanksgiving : Sidwell Photography
    November 30, 2013 at 9:37 am

    […] (and might I add, a HORRIBLE pie maker) I knew I had to meet in the middle. I made my old stand by, paleo pumpkin panna cotta and poured it into little phyllo cups I made. It wasn’t pretty but, it did the trick and was […]

  • Reply
    Pumpkin Custard - paleo. vegan. low carb. - Whole New Mom
    November 17, 2014 at 3:29 pm

    […] saw this recipe a few weeks ago, and was thrilled that it meets our family’s current special diet […]

  • Leave a Reply