Pumpkin Custard + Coconut Whipped Cream

Delicious pots of pumpkin pie custard with fabulous dairy-free whipped cream!

This Pumpkin Custard is gluten-free, dairy-free and paleo-friendly, so you can indulge happily.  My coconut whipped cream is gluten-free and dairy-free with a paleo option, so everyone can jump in the whipped cream pool, too.

paleo pumpkin pie pots

I really, truly, am all about the pumpkin pie filling. Always have been. I don’t mind pie crust, I just don’t need it, especially when were’ talking all things pumpkin. (If you’re team crust, check out this gluten-free double pie crust recipe.)

This pumpkin custard has all that pumpkin pie filling deliciousness + all the fall feelings without a crazy amount of sugar, which just covers up the flavors of the pumpkin and spices anyway. It’s a perfect dessert, of course, but I’ve been known to eat them for breakfast (and snack) too.

I top the custards with dairy-free coconut whipped cream, which is easy to make and will store for up to a week in the fridge, provided it lasts that long. There are two keys to making coconut whipped cream exactly when you want it: 1) buy canned coconut milk without emulsifiers so the fat separates 2) refrigerate the coconut milk so it is ready when you are. Some brands have added emulsifiers (I’m looking at you, Trader Joe’s) so that the product stays blended. That’s lovely if we’re making from-scratch Pina Coladas I guess, but doesn’t help us here.  There will be some leftover coconut milk in the bottom of each can after you make the whipped cream. I use that for smoothies, sauces and soups when I need a bit of liquid.

Give this paleo-friendly pumpkin custard a try, and tag me on Instagram with a photo when you do! If you’re team pie-filling like me, I know you’ll love this recipe.

Ingredients

For the pumpkin custard:

  • 1 15oz can pure pumpkin
  • 1/2 cup coconut cream
  • 3 eggs
  • 3/4 cup coconut sugar
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground clove
  • 1/4 tsp ground cardamom

For the coconut whipped cream:

  • 2 13.5 or 14-ounce cans full fat coconut milk (make sure to buy a pure coconut milk without emulsifiers)*
  • 1/2 cup powdered sugar (or 1/4 cup coconut sugar, for paleo folks)
  • 1 tsp vanilla bean paste or extract
  • 1/2 tsp lemon or orange zest (optional)

*Place the cans of coconut milk in the refrigerator overnight to let the fat separate and harden.

Directions

For the pumpkin custard:

Preheat oven to 350 degrees.

Place six 8-ounce ramekins on a cookie sheet.

Blend all of the custard ingredients together using a standing mixer or hand mixer. Ladle the custard into the ramekins, filling them almost to the top. Bake for 30-35 minutes until the edges look cooked but the centers still jiggle a bit. Allow the custards to fully cool.

For the coconut whipped cream:

*You should have already placed the cans of coconut milk in the refrigerator overnight to let the fat separate and harden.

Chill a large bowl (or the bowl of your standing mixer) for 10-15 minutes in the refrigerator. Fit your mixer with the whip attachment.

Remove the coconut milk cans from the refrigerator. Open them and scrape the cream from the top of the cans. Reserve the remaining liquid for another use. Add the vanilla, sugar and zest to the cream and whip until fully blended. Top the custards with the cream, or refrigerate it in a sealed container for up to 1 week. The cream may harden when chilled, but it will loosen once it is outside of the refrigerator.

Notes

photos by Katie Roletto from our days at Love With Food

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