Ananda Kaplan This creamy, spiced pumpkin custard is the perfect dessert to satisfy your sweet tooth without the need for a crust. Silky smooth and free of refined sugar, it’s simple to make by blending all ingredients together and baking until just set. Enjoy this healthier, holiday-inspired treat that’s naturally gluten-free.
Pumpkin Custard
Servings: 8 (using ½ cup ramekins) or 1 9-inch pie pan
Ingredients:
- 1 (15 oz) carton of pure pumpkin purée or 1½ cups fresh pumpkin purée
- 2 eggs* (or substitute with 2 extra tbsp of cornstarch)
- 1 cup non-dairy or dairy half and half
- ⅓ cup coconut sugar
- ¼ cup maple syrup
- 2 tbsp tapioca or cornstarch
- 1 tbsp pumpkin pie spice (or a blend of cinnamon, ginger, allspice, nutmeg, clove)
- 1 tsp vanilla extract
- ½ tsp salt
Directions:
- Prepare Pumpkin (if using fresh): Roast halved and seasoned pumpkin at 375°F for 1-1½ hours until tender. Scoop and purée.
- Make Custard: Preheat oven to 300°F. Blend all ingredients until smooth. Adjust sweetness and spices if needed.
- Bake: Divide mixture into 8 oiled ramekins or pour into a pie pan. Bake ramekins for 30-35 minutes (60-70 minutes for pie pan) until slightly jiggly in the center. Cool, then refrigerate 4-24 hours.
Nutrient Highlights:
- Pumpkin: High in fiber, vitamin A, C, and potassium. Vitamin A promotes eye health and immune support, while fiber aids digestion.
- Coconut Sugar & Maple Syrup: Natural sweeteners that contain small amounts of minerals and antioxidants, helping to reduce the need for refined sugar.
- Spices (Cinnamon, Nutmeg, Ginger): Known for anti-inflammatory and antioxidant properties. Cinnamon helps regulate blood sugar, while nutmeg and ginger support digestion and immune health.
- Eggs: Rich in omega-3s, vitamin D, and high-quality protein for heart and bone health. For a vegan option, skip eggs and use extra cornstarch.
