Paleo Pumpkin Custard

Pumpkin Custard is one of my favorite little treats in the fall. It’s simple to make, and Oh-So Good!

Coconut Milk Pumpkin Custard

Paleo Pumpkin Custard
Prep time: 
Cook time: 
Total time: 
Serves: 6
Paleo, gluten-free, grain-free, soy-free, dairy-free, refined sugar-free
  • 1 14 oz can whole coconut milk
  • 1 cup pumpkin puree'
  • 3 large eggs
  • ½ cup maple syrup
  • 1 tsp vanilla extract, or ½ tsp pure vanilla powder
  • 1 Tbsp tapioca flour or arrowroot flour
  • 2 tsps pumpkin pie spice
  • ¼ tsp sea salt
  1. Preheat oven to 350 degrees.
  2. Place all ingredients in blender and blend until smooth.
  3. Lightly oil ramekins. (I use coconut oil)
  4. Fill lightly oiled ramekins to ¾ full.
  5. Place ramekins into 9x13 inch dish, or any additional casserole dish if you run out of room.
  6. Create a water bath: Add water to casserole dish, filling ½ way up the sides of ramekins.
  7. Carefully place casserole dish inside oven.
  8. Bake 50 minutes.
  9. When finished, custard should be firm with lightly browned tops.
  10. Cool on wire rack.