Easy Recipe: Pumpkin Custard (or Crustless Pumpkin Pie)
Posted in 21-Day Sugar Detox, Coconut, Dessert, Easy Recipes, paleo recipe | 11 Comments
The version I made recently had NO SWEETENER added to it whatsoever. This “dessert” then becomes a perfect addition if you’re completing my 21-Day Sugar Detox Program. This recipes is not yet featured in the program manual but you can be sure it’ll make it’s way into an updated version when I create one.Feel free to garnish this custard with extra goodies like extra cinnamon, shredded coconut or chopped pecans. I’m listing the sweetener in the full recipe but please try it at least once without any, then see how much you think you need thereafter. The amount I’m recommending that you add is far less than the original recipe called for but I think it’s plenty.
Pumpkin pie has to be one of my absolute favorite desserts and yet somehow it’s one that I don’t often think to make when the holidays aren’t near. What you may not realize is that canned pumpkin, while not as amazing as fresh, is available in grocery stores all year-round. It’s pretty easy to find and often is stocked right next to things like canned butternut squash or sweet potatoes. I had some organic pumpkin puree on-hand and was cleaning out my desk when I stumbled upon a recipe I had been stashing for just such an occasion. I tinkered with it a bit to make it more my own and am going to share my results with you.
Pumpkin Custard (or Crustless Pumpkin Pie)
(Use all organic ingredients when possible)
Yield: 4-6 servings depending on the size of your ramekins.
Coming soon! Click here for estimated nutrition facts.
Ingredients
1 cup canned pumpkin puree
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
1/4c grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version
1 tsp vanilla extract
1 cup coconut milk (full fat)
Preparation
Pre-heat the oven to 350 degrees.
Set a pot of water on to boil (enough water to fill the baking pan as directed below).
Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6- 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (I’m pretty sure mine took a bit longer to bake, but it may be my oven!)
Serve warm or chilled.
Enjoy & be well!
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HI!! I was just checking out the recipes on your blog and love them! I have to try this one…although I am confused about filling the baking pan with water. What exactly does that do and what kind of baking pan should I use? Thanks in advance!
@Smita- Great question. You want to use a larger pan to bake the custards in and each one will be filled into a ramekin type of bowl (I used small glass bowls that are oven-safe.) This is a standard custard or creme brulee style of baking. It's called a water bath. This video may be helpful: http://www.youtube.com/watch?v=RF5ONHB9QAY You could actually brulee the top as well if you were making it with some sugar on top!
The recipe in this video isn't the same as mine, but the baking method is pretty much the same with the water bath.
Looks like a great recipe! Can't wait to try it. I had a bumper pumpkin crop this year (for a tiny garden like mine.)
I found a great "Nut Brown Crust" recipe in an old cookbook (from 1966) that uses ground almonds (I used almond meal from Trader Joe's). The crust adds just under 2g carbs per slice, so it might work well with this recipe. Its at http://lowcarbage.com/blog/2009/11/14/low-carb-pie-crust/
@Frank- somehow I think the custard texture of this dish might not work so well since it needs to be cooked in a water bath for the right texture, but I'm SURE there is a pumpkin pie filling recipe out there that would work amazingly well! I love that you have a recipe from 1966 though- very cool. Not long ago I was looking for cookbooks that were pre-margarine/vegetable oil era to see if I could find a good one that promoted butter and lard, etc. but I think the home-cooking movement in the US was after that. I'd probably need to look for a French one or just use my "Joy of Cooking" that's in my apartment somewhere…
my pumpkin custards are in the oven now… can't wait to share with the family for thanksgiving! and with the left-over pumpkin and coconut milk from the cans, i made a yummy pumpkin soup! i just added the remainder of the canned ingredients, red curry paste, hot sesame oil, sea salt, pepper… it's delicious
Just made this – it was awesome. I topped it with some crushed walnuts and pecans added after cooking. Fantastic.
btw/fyi: as it’s written, to “opt”-out of the maple syrup leaves no other sweetener for the final product–unless u DO choose to “brulee” it up, as author comments (@Smita), with a tsp of coarse sugar per bowl. ~:)
how would i make this using actual pumpkins?
You’d need to cook the pumpkins first and then allow it to cool and then strain it. Fresh pumpkin gives off a LOT of liquid beyond what you’ll find in canned. I’d recommend pureeing it in a food processor after it’s cooked and cooled and then placing it in cheese cloth over a bowl to strain overnight before using in a pie or muffin recipe.
I realize this is “custard” but is there any way to make it w/o eggs? Any good substitutes you know of? Flaxseed meal?
Thanks!
Kristen