Life’s little luxuries and lots of inspiration

Paleo Pumpkin Custard

After taste-testing a few batches, I can safely say this pumpkin custard is not only paleo-approved, it’s absolutely delicious! And if you are entertaining paleo guests for Thanksgiving dinner, this uncomplicated dessert is sure to be a winner!

 

 Ingredients

 Pumpkin Custard

1-15 ounce can pumpkin puree

1/2 cup coconut milk

3 eggs

1 egg yolk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/4 teaspoon ground cardamom

Zest from half of 1 organic lemon

1/2 cup organic honey

 Topping

1/2 cup crushed pecans

Coconut whipped cream

 colage

Instructions

  • Preheat oven to 350 degrees
  • Whisk all of the ingredients together in a bowl and mix thoroughly
  • Pour pumpkin batter into 5 to 6 porcelain ramekins and place in the preheated oven on top of cookie sheet
  • Bake for 25 to 30 minutes
  • Remove from oven and cool completely before adding toppings
  • Top each dessert with crushed pecans and homemade or store-bought coconut whipped cream

IMG_2573

Notes

  • Bake until custard is set on the outside and slightly jiggly in the center, similar to pumpkin pie.
  • Consider making your own coconut whipped cream using the recipe here or look for the So Delicious brand shown in the photo below at Whole Foods.  I found mine at a Whole Foods store in Houston, TX.
This coconut whip cream is a unique alternative to traditional dairy whip cream and is the ideal topping for paleo desserts!

This coconut whipped cream is a unique alternative to traditional dairy whip cream and is the ideal topping for paleo desserts!

3 Responses to “Paleo Pumpkin Custard”

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