Baked Pumpkin Custard
Dairy-free, gluten-free and completely delicious!
Prep Time10 minutes mins
Cook Time45 minutes mins
Resting Time20 minutes mins
Total Time55 minutes mins
Course: Dessert
Cuisine: American
Keyword: dairy-free, gluten-free, pumpkin, pumpkin custard, pumpkin pie, thanksgiving
Servings: 6 servings
- 2 cups pumpkin puree
- 2/3 cup coconut sugar
- 1 cup coconut milk full-fat
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Preheat oven to 300°F.
In a large bowl, whisk all the ingredients together until smooth.
Divide the pumpkin mixture into ramekins or bakers and then place them on a baking sheet.
Bake in the middle of the oven for 45-50 minutes, or until the edges of the custard are set but the center is still slightly loose.
Let cool for at least 20 minutes before serving. Serve slightly warm, at room temperature or chilled.