Easy Pumpkin Custard - paleo, low carb, vegan option

Easy Paleo Pumpkin Custard - low carb, dairy free option, AIP

This Easy Pumpkin Custard tasted like pumpkin pie and it's healthy enough to eat all year round. Great as a dessert, snack, or even breakfast!


  • 1/4 cup lukewarm water
  • 1 Tbsp gelatin
  • 1 14 oz canned organic pumpkin (about 1 3/4 cups - fresh will work too)
  • 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups)
  • 2 tsp organic vanilla extract
  • 1/4 tsp salt
  • 1 3/8 tsp pumpkin pie spice
  • (if on the AIP diet, substitute with the following 3 spices)
  • 1 tsp organic cinnamon
  • 1/4 tsp organic ginger
  • 1/8 tsp cloves
  • 3/8 tsp pure stevia extract (approx. 8 scoops)
  • 1/8 cup additional other sweetener (optional)


  1. Heat the pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. Remove from heat.
  2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
  3. Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
  4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
  5. If you are particular about not having a "custard skin" form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard.
  6. Refrigerate until firm and enjoy.

Source : https://wholenewmom.com/recipes/pumpkin-custard-recipe/

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