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Baked Pumpkin Custard
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Baked Pumpkin Custard

Dairy-free, gluten-free and completely delicious! 
Prep Time10 minutes
Cook Time45 minutes
Resting Time20 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: dairy-free, gluten-free, pumpkin, pumpkin custard, pumpkin pie, thanksgiving
Servings: 6 servings

Ingredients

  • 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

Instructions

  • 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.

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