Easy Pumpkin Custard Recipe
This pumpkin custard recipe is a healthy twist on pumpkin pie. It's rich, creamy, and easy to make. Serve with whipped cream and pecans for a cozy fall dessert, or enjoy it with Greek yogurt for a nourishing breakfast.
Servings: 4 sevings
Calories: 174kcal
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
Ingredient Swaps: Replace the coconut sugar with cane sugar.
Low FODMAP Option: Use lactose-free whole milk and cane sugar.
Recipe Tip & Testing Note: Dr. Ruder notes that the key to this recipe is sifting the sugar mixture before adding it to the other ingredients to ensure a silky-smooth texture. I did not do this, and the recipe still turned out delicious.
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 27g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 253mg | Potassium: 265mg | Fiber: 1g | Sugar: 19g | Vitamin A: 7417IU | Vitamin C: 2mg | Calcium: 138mg | Iron: 1mg