We love all things pumpkin, but our favorite pumpkin treat is definitely this Pumpkin Custard. It’s simple to make, and it tastes great. We’re already on our fourth batch of pumpkin custard this season, as we all love it. Fresh pumpkins are difficult to find during other parts of the year – so we enjoy them while we can find them.
This custard can easily serve as the filling for a pumpkin pie – all you need to do is pour it into your pie crust of choice before baking. So whether you’re looking for a great treat for now, or the perfect recipe for your Thanksgiving Pumpkin Pie, this is a good bet.
Here’s my recipe:
Ingredients
- 2 cups fresh Pumpkin Puree (or substitute canned)
- 3 Eggs
- 1 cup full-fat Coconut Milk
- 1/3 – ½ cup Honey (to taste)
- 1 teaspoon dried Ginger
- 1 teaspoon ground Cinnamon
- 1 teaspoon ground Vanilla Beans
- ¼ teaspoon ground Cloves
- ¼ teaspoon ground Nutmeg
- ¼ teaspoon Salt
Instructions
- Place all ingredients in a food processor and mix until thoroughly combined.
- Pour into a pie pan, and bake in a preheated oven at 350 for 45-60 minutes, or until firm.
- Allow to cool thoroughly.
- Serve and enjoy.
Paleo Pumpkin Custard (Crustless Pumpkin Pie)
2 cups Pumpkin Puree (or use fresh — recipe HERE)
3 Eggs
1 cup full-fat Coconut Milk
1/3 – ½ cup Honey (to taste)
1 teaspoon dried Ginger
1 teaspoon ground Cinnamon
1 teaspoon ground Vanilla Beans (you can read more about them HERE)
¼ teaspoon ground Cloves
¼ teaspoon ground Nutmeg
¼ teaspoon Salt
Place all ingredients in a food processor and mix until thoroughly combined.
Pour into a pie pan, and bake in a preheated oven at 350 for 45-60 minutes, or until firm.
Allow to cool thoroughly.
Serve and enjoy.
What is your favorite way to enjoy pumpkin?
This looks delicious. Thanks for sharing the recipe, and perfect timing with Thanksgiving just around the corner. Happy day!
You’re welcome! I hope you enjoy it as much as we do.
I saw a recipe for a custard similar to this one but with cashew butter in it…I cannot find…any ideas?
I don’t know where you saw it, but it sounds like it would make the pie extra creamy. I would simply add 1/4 cup or so of cashew butter to the existing recipe (leave the rest of the recipe as is) and see how you like it. Experiment and then let us know!