Healthy Pumpkin Spice Custard

Pumpkin spice season continues! There’s no shame in my pumpkin spice game, because I eat this stuff year-round. This easy gluten-free (and paleo and sugar-free, if you wish) recipe is perfect for an after-dinner treat, or even a replacement for sensitive folks who want, but can’t eat, pumpkin pie. It does, after all, taste pretty much like pumpkin pie filling. Enjoy!

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You’ll need:

  • 1 can pure pumpkin (not pumpkin pie filling! Don’t cheat!)
  • ½ cup milk ( I used coconut milk)
  • 4 beaten eggs
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons pumpkin spice
  • 1 teaspoon vanilla liquid stevia (or maple syrup, or honey, or nothing)
  • cinnamon, pumpkin pie spice, nutmeg, etc. to taste

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  1. Preheat oven to 350 degrees.
  2. Grease six ramekin or custard cups (I use coconut oil cooking spray)
  3. In a large bowl mix together pumpkin, milk, eggs, spices and sweetener of your choice.
  4. Pour evenly into ramekins.
  5. Bake for 40 minutes or until a toothpick comes out clean.
  6. Sprinkle with more spice, and be patient for a couple hours; it’s best served cold.

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