Maple Pumpkin Custard
When you have had more than your fill of Thanksgiving dinner, sometimes you can feel as if there’s no room left for dessert, which of course would be a cryin’ shame. This light pumpkin custard is a sweet culmination to any Thanksgiving feast, but without the heaviness of a buttery crust. And, because you’re saving calories by abstaining from the crust, feel no remorse when you make that dollop of coconut milk whipped cream a little larger than the photos.
Sweetened with pure maple syrup and speckled with hints of cinnamon and ginger, this custard boasts all of the flavors of Fall. You can serve it warm if you prefer, but once it spends some time chilling, it becomes more firm even more robust in it’s flavors. Pumpkin enthusiasts, do not fret as the season is coming to an end, this custard can be enjoyed right up into the Winter as well
| Ingredients (makes 8-10 individual ramekins) 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient) 1/2 cup coconut milk 1/2 cup grade B maple syrup* 3 eggs + 1 egg yolk 1 teaspoon vanilla extract 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground clove 1/4 teaspoon ground cardamom 1/2 teaspoon lemon zest pinch of sea salt *substitute honey for SCD and you may use pumpkin pie spice instead of the combination of spices |
Directions
Preheat oven to 350 degrees F.
Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins, filling 3/4 of the way full and dividing evenly.
Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
Cool to room temperature, then refrigerate for 1 hour prior to serving.
Serve with coconut milk whipped cream.
Enjoy!
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[...] this Pumpkin Crepe Cake from I Breathe I’m Hungry. And then there’s this gorgeous Maple Pumpkin Custard from Against All [...]
Oh, Danielle, I could sooo go for a cup of that custard right now … for breakfast! That’s my kind of healthy treat!
xo,
Shirley
It’s a fantastic breakfast! I had some yesterday morning in fact!
Hi, do you think this all work if you don’t have individual ramekins? Do you think you could bake it in one larger dish?
Yes, it will probably just take about 15 more minutes.
That looks devine, as your stuff usually does!
Theresa ~SCD Griddle
Thanks Theresa! I hope you get to try it out!
I just found your blog awhile ago and love it! We made these tonight and they were amazing! Thanks!
Thank you so much, i’m glad you enjoyed them!
This looks so good! I’m making this for breakfast tomorrow for the kids and myself. What a nice little treat
This looks so pretty. My kids love pumpkin mousse, I bet this warm cozy dessert would go over well with them. Beautiful photos as always.
when you substitute pumpkin pie spice, instead of the others; how much do you use?
You may need to play around with the amount, but 2-3 tsp should be about the same.
Thank you for sharing this wonderful recipe, it’s just like Pumpkin pie but with out the crust, I had no beautiful ramekins like yours , yours are absoultely outstanding so very pretty, so I poured mine in my deep glass pie pan baked it closer to 50 minutes “my oven is not super acturate” but it turned out GREAT! The cardamom made this extra special for me it’s one of my favorite spices. Thank you for this recipe and all your generousity, I appreciate it very much.
This sounds great Kathy! And you are welcome, I am thrilled you love it!
Your website looks gorgeous and all your recipes look delicious. I don’t have any food allergies but I’ve been eating and cooking mostly Paleo for the past few months and I love it. I’ll certainly be stopping by A LOT to check out what you’re cooking:) Thanks!
This looks tremendous! I love the idea of a custard….although I do love a buttery crust as well!
How many ramekins does this recipe make? I just bought 3 matching semi-large ramekins and want to try out this recipe in it. Beautiful picture too!
Do you use canned coconut milk with this, or just the good old “carton” coconut milk?
The cartons have a ton of additives. Always use a can or homemade.
When using coconut milk from a can, how do you dilute it? Or do you? Do you just stir it with a spoon to mix it and then use it straight or?
Have used SoDelicious unsweetened which I like, but not thrilled about careegenan, so was thinking about switching to a canned product.
Thanks!
I don’t dilute it. The boxes do have a lot of additives so I always use the canned full fat kind. Stir it up if the cream has risen to top or scoop the cream off for whipped cream and use the water underneath in smoothies!
These look amazing! Whipping up a batch right now. How long will they keep? Thank you!
when a recipe calls for “coconut milk,” it means the canned, or can you use the stuff in the carton (sold in the refrigerated section with milk products)?
Always use a can or fresh. The cartons in the refrigerated section have a ton of additives to make them thinner and more of a beverage.
good point…thanks for clarifying!
good to know
I used this as a filling for a paleo pumpkin pie to complete our Thanksgiving dinner, and it was delicious!! To cut the sugar a little, I swapped out 1/4 C maple syrup for more coconut milk blended with stevia. I also made a crushed cashew, cinnamon, and butter crust to go with it. YUM! Thank you for making our Thanksgiving a little bit better and healthier
wonderful recipe. I had to use my corelle mugs for baking them in because I don’t have ramekins. It worked beautifully! They look magnificent and they taste fabulous as well. I used the honey instead of maple syrup, because I don’t have any and I’m not setting for less than 100% pure Canadian maple syrup.
Just finished eating this awesome dessert. Didn’t have the whipped cream made, so I heated the left over coconut milk with the egg white mixed with a touch of honey and poured the cream on top. With and without the cream on top this was a hit with the family and helped with a pumpkin pie craving. Thanks!
Can I substitute
1/2 cup coconut milk for Almond milk?
1/2 cup grade B maple syrup(honey) for Stevia? I don’t eat honey or anything like maple sirup
You can sub the almond milk but I’m not sure about the stevia sub as I am not familiar with baking with it
There is nothing I love more than pumpkin dessert! It’s the sole reason Fall is my favorite season. (Okay, that and Fall fashion.) This looks so delicious and thank you so much for sharing!