Pumpkin Custard (Easy Healthy Recipe)
Pumpkin custard is a healthy, easy twist on pumpkin pie, creamy and full of flavor. It only takes 10 minutes to prep and is naturally gluten-free.
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Every Thanksgiving, I have a hard time choosing between pumpkin pie and pecan pie. So I don’t. I choose both—plus maybe a third slice if it’s available—all loaded with whipped cream. Okay, maybe ice cream too. Don’t judge.
The beauty of this pumpkin custard is that it’s a healthy take on pumpkin pie, without the crust. It still has all the cozy fall flavors you love. It’s not just for the holidays. Serve it with Greek yogurt and top it with pecans—perfectly acceptable for breakfast. You choose!
Pumpkin Custard Nutrition Notes
- This pumpkin custard recipe is rich in Vitamins A, C, and K, and is a good source of calcium.
- It’s delicious enough for dessert (with a dollop of whipped cream if you wish), but it’s also healthy enough for breakfast, especially with pecans and Greek yogurt on the side.
- Special diets: Besides being naturally gluten-free, it’s vegetarian and DASH diet-friendly. You can make a low FODMAP version with lactose-free milk and cane sugar in place of the coconut sugar.
Easy Pumpkin Custard Recipe
Ingredients
- 3/4 cup canned pumpkin puree
- 2 large eggs
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/2 cup coconut palm sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon cinnamon plus extra for garnish
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- Whipped cream, optional topping
- Chopped pecans, optional topping
Instructions
- Preheat the oven to 350 degrees F. In a large bowl, whisk together the pumpkin, eggs, milk, and vanilla. In another bowl, stir together the coconut sugar, cornstarch, spices, and sea salt. Sift the sugar mixture into the pumpkin mixture.
- Stir the batter with a whisk until well combined and pour into four 3/4-cup custard cups. Place the cups in a 9 x 11-inch baking pan and add enough warm water to come halfway up the sides of the cups.
- Bake in the oven for 50 minutes, or until it sets and is lightly browned. transfer cups to a wire rack to cool. Top with a little whipped cream, chopped pecans, and sprinkle with cinnamon if desired.
Notes
Nutrition
About this Pumpkin Custard Recipe
This recipe comes from my friend and fellow food blogger, Dr. Sonali Ruder, an emergency medicine physician and the writer behind The Foodie Physician. I’m sharing it here, with her permission, from her book, The Natural Pregnancy Cookbook.
I wish I’d had this book when I was pregnant with my own kids, who are grown now. It’s full of whole-food recipes and practical tips. Like eating twice as smart instead of twice as much. It also covers stocking your kitchen with pregnancy all-star foods like salmon, lentils, Greek yogurt, eggs, berries, broccoli, and chia seeds.
If you’re pregnant, planning to be, or just want an easy, delicious whole-foods cookbook, the Natural Pregnancy Cookbook is worth a look!
Disclaimer: I received a free copy of the Natural Pregnancy Cookbook and wasn’t compensated to write this review.
Natural Pregnancy Cookbook
Over 125 Nutritious Recipes for a Healthy Pregnancy by Dr. Sonali Ruder.
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