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.
48 Comments
koritt
September 28, 2011 at 9:48 pmI 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.
Hannah
September 29, 2011 at 7:30 pmYuummm 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!
megan keatley
October 3, 2011 at 1:24 pmit 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!
Sandra Mort
October 1, 2011 at 1:03 pmIf 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.
megan keatley
October 3, 2011 at 1:19 pmhard 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.
Jai
October 2, 2011 at 10:20 pmHaven’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.
megan keatley
October 3, 2011 at 1:18 pmif 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.
Alta
October 5, 2011 at 5:02 pmYum. I have now been craving pumpkiny sweets for about a week and really need to make this.
Trey Crowe
October 6, 2011 at 10:41 pmI love pumpkin! I really have to try this. I may go all out and use a fresh pumpkin since they are in season anyways.
megan keatley
October 7, 2011 at 10:34 amohhhh, very cool. let me know how that goes trey!
Bethany
October 13, 2011 at 3:38 pmI 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!
megan keatley
October 21, 2011 at 2:00 pmaw, thanks bethany. so happy to hear this.
Lisa Madden
October 15, 2011 at 9:28 pmThank 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….
megan keatley
October 21, 2011 at 1:59 pmglad you enjoyed lisa. thanks!!
Erin
October 16, 2011 at 3:14 pmMmmm. 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.
Crissy
October 24, 2011 at 1:58 pmI’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?
Lisa Madden
October 24, 2011 at 9:05 pmChrissy, 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.
Lisa Madden
October 25, 2011 at 10:50 amThe custard set perfectly using the lite coconut milk. It tastes slightly less rich is all. Bon appetit!
megan keatley
October 26, 2011 at 2:21 pmthank you for testing this recipe out for me lisa!
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Kari
November 2, 2011 at 8:42 pmAnybody thought about trying to somehow use chia seeds for the gelling portion of the recipe?
Robin Harris
November 11, 2013 at 4:18 pmI was wondering about subbing chia seeds for the gelatin, too. just wasn’t sure how much to use
Jason
November 9, 2011 at 4:11 pmThis recipe was a huge hit for me. Everyone absolutely devoured it. Thanks!
megan keatley
November 21, 2011 at 1:57 pmglad y’all enjoyed, jason!
Jill
November 21, 2011 at 1:00 amI 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?
megan keatley
November 21, 2011 at 1:56 pmoh yeah, for sure! that would be delicious.
Amy Best
November 21, 2011 at 12:56 pmSo 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!!
megan keatley
November 21, 2011 at 1:58 pmnah, you should be fine. may be slightly firmer, but it wouldn’t be anything off-putting.
Debbie T.
January 1, 2012 at 10:17 pmAmy, 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!
reimage
November 23, 2011 at 5:27 pmYuummm 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!
Rachel @ the minimalist mom
November 25, 2011 at 10:57 pmWe 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!
lunden
November 28, 2011 at 5:32 pmMegan 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!!!!!!!!!!!!!
megan keatley
December 5, 2011 at 1:29 pmlunden, i think YOU are the genius. 10 years old and already eating paleo!!!!! you are very, very welcome!!!!
wisefixer
February 4, 2012 at 4:12 amI’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?
megan keatley
February 4, 2012 at 2:40 pmthat should be totally fine.
Sarah
August 23, 2012 at 3:04 pmOh, 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/
Jenn
August 31, 2012 at 4:48 pmCan you make this with something other than coconut milk? Allgery to coconut 🙁
Team Oberg
September 25, 2012 at 8:38 amWe 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.
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Laura
October 17, 2012 at 11:58 amOMG! 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
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!
Gail B
January 20, 2013 at 7:56 pmI’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!
Erin
September 27, 2013 at 11:53 amI 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 🙂
angela
October 21, 2013 at 2:29 pmHi 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.
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