This Pumpkin Custard Will Ruin You For All Other Desserts

Let’s face it: This time of year people go a little pumpkin crazy. But here’s one pumpkin recipe you probably haven’t tried: pumpkin custard. It’s packed with fall‘s favorite flavors, but it’s unlike anything you’ve ever tasted. This pumpkin custard is also gluten-free, dairy-free and paleo-friendly, so you can indulge without the guilt or worry! Pie who?

Here’s what you’ll need:

For the pumpkin custard:

1 15oz can of pumpkin

1/2 cup of coconut cream

3 eggs

3/4 cup of coconut sugar

1 tsp of vanilla bean paste or extract

1/2 tsp of salt

1 tsp of cinnamon

1/2 of ground nutmeg

1/4 tsp of ginger

1/4 tsp of clove

1/4 tsp of cardamom

For the coconut whipped cream:

2 13.5 or 14-ounce cans of full fat coconut milk

1/2 cup of powdered sugar

1 tsp of vanilla bean paste or extract

1/2 tsp of lemon or orange zest (optional)

Here’s what to do:

Preheat oven to 350 degrees. Place the cans of coconut milk in the refrigerator overnight to let the fat separate and harden. Place six 8-ounce ramekins on a cookie sheet.

Blend all of the custard ingredients together using a standing mixer or hand mixer. Ladle the custard into the ramekins, filling them almost to the top. Bake for 30-35 minutes until the edges look cooked but the centers still jiggle a bit. Allow the custards to fully cool.

When you’re ready to make the whipped cream, chill a large bowl (or the bowl of your standing mixer) for 10-15 minutes in the refrigerator. Fit your mixer with the whip attachment.

Remove the coconut milk cans from the refrigerator. Open them and scrape the cream from the top of the cans. Reserve the remaining liquid for another use. Add the vanilla, sugar and zest to the cream and whip until fully blended. Top the custards with the cream, or refrigerate it in a sealed container for up to 1 week. The cream may harden when chilled, but it will loosen once it is outside of the refrigerator.

Recipe by G-Free Foodie