Pumpkin Custard

This creamy and rich Pumpkin Custard features a delightful blend of pumpkin puree and coconut milk, perfect for fall gatherings and health-conscious indulgences.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup pumpkin puree Provides the creamy base and rich flavor.
1 cup coconut milk Adds creaminess and a hint of tropical flavor.
1/2 cup pure maple syrup Sweetens the custard naturally with deep flavor notes.
4 large eggs Binds the ingredients together and helps set the custard.
1 teaspoon pumpkin pie spice Infuses warm, spiced notes that enhance the pumpkin.
1 teaspoon lemon zest Adds brightness and balances the sweetness.
1 teaspoon vanilla extract Enhances flavor with aromatic complexity.
1/4 teaspoon sea salt Elevates and rounds out the flavors.
optional dairy-free whipped cream Optional topping for extra creaminess.

Method

Preparation

Preheat the oven to 350 degrees F.
In a medium bowl, whisk together the pumpkin puree, coconut milk, maple syrup, eggs, pumpkin pie spice, lemon zest, vanilla, and sea salt until smooth.
Equally pour the custard mixture into ten 4-ounce ramekins and place them on a baking sheet.

Baking

Bake in the preheated oven for 25 to 30 minutes, until the custards jiggle slightly in the center.

Cooling and Serving

Allow the custards to cool to room temperature, then refrigerate for at least 1 hour to set fully.
Enjoy chilled, topped with dairy-free whipped cream if desired.

Notes

For best flavor, use fresh pumpkin puree if possible. Allow custards to cool completely before refrigerating for optimal texture.