Pumpkin Pie Custard

I've been trying to find a yummy, allergy-free pumpkin custard dessert for my daughter that she could have for Thanksgiving.  The other day, I came across this recipe on Health-Bent.com, which sounded perfect! The recipe is gluten, egg, and dairy-free! I made a few changes to the spice combination in order for it to taste more like pumpkin pie.

The recipe involves combining pumpkin puree, coconut milk (canned), maple syrup, and spices in a saucepan over medium heat.  Meanwhile, the gelatin is mixed with lukewarm water until there are no lumps, and the mixture starts to thicken.  

Right before the pumpkin mixture comes to a simmer, it is removed from the heat, and the thick gelatin mixture is stirred in.  Once thoroughly combined, the custard mixture is poured into some small ramekins or small bowls.

This is a important step: lay some plastic wrap DIRECTLY ON TOP of the custard before placing in the refrigerator to firm up.  This will prevent that nasty pudding skin from forming and ruining your day.  Well, that is unless you like pudding skin. :)

Let the custard firm up in the fridge.  The time will vary between 2-4 hours, depending on the size of your bowls.  Mine were ready in two.  The verdict - a lovely, delicious, satisfying custard!  We will be serving this on Thanksgiving - probably in some fancier ramekins!

Recipe: (adapted from Health-Bent.com's Paleo Maple, Pumpkin Custard Cups)

Pumpkin Pie Custard


14 oz. can pureed pumpkin
14 oz. can coconut milk (full fat)
1/3 c maple syrup
1  t vanilla extract

1 1/4 t cinnamon
1/4 t ginger
1/4 t cloves1 T gelatin powder 
1/4 c lukewarm water


  • In a small saucepan, whisk together the pumpkin, coconut milk, maple syrup, vanilla, and spices.  Right when it’s about to come to a simmer, remove it from the heat.
  • Meanwhile, in a cup or small bowl, sprinkle the geltain 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.
  • Press a small square of plastic wrap directly onto the surface of the pumpkin custards. 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 the custard in 2-4 hours.

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  1. Look really yummy! I wonder if my girl will like it, she's a picky one (sigh) and though she does love chocolate pudding, we'll see how pumpkin fares. But a great recipe for her nut and egg allergy classmate.

    1. Yes, pumpkin pie is not a typical favorite for kids! Maybe she would enjoy my chocolate coconut mousse: http://www.consciouseatery.com/2013/02/chocolate-coconut-mousseice-cream.html

  2. This sounds great, I wonder if I could use pectin in stead of gelatin? Thanks for linking up at our Gluten Free Fridays party last week! What a fantastic link up of recipes and other GF goodies! Each week, I am so amazed! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Cindy from vegetarianmamma.com

    PS, GFF #11 will be live tonight at 7 pm Eastern time!

  3. Can't wait to try this recipe for Christmas!