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crustless pumpkin pie recipe
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5 from 1 vote

Pumpkin Custard Recipe + Coconut Whipped Cream: Crustless Pumpkin Pie

The scrumptious taste of pumpkin pie in a crust free and paleo-friendly package? This Pumpkin Custard Recipe with Coconut Whipped Cream has to be tasted to be believed,
Prep Time10 mins
Cook Time30 mins
Course: Dessert
Cuisine: American
Keyword: coconut whipped cream, dairy-free whipped cream, gluten-free custard recipe, gluten-free dessert, gluten-free dessert recipes, pumpkin custard recipe, whipped cream recipe
Servings: 6 custards
Calories: 230kcal
Author: K.C. Cornwell

Ingredients

For the pumpkin custard:

  • 1 15 oz can pure pumpkin
  • ½ cup coconut cream
  • 3 eggs
  • ¾ cup coconut sugar
  • 1 teaspoon vanilla bean paste or extract
  • ½ teaspoon sea salt
  • 1 teaspoon cinnamon
  • ½ ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground clove
  • ¼ teaspoon 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*
  • ½ cup powdered sugar or ¼ cup coconut sugar, for paleo folks
  • 1 teaspoon vanilla bean paste or extract
  • ½ teaspoon lemon or orange zest optional

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

    Instructions

    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

    These are perfect in the morning with a cup of coffee too!

    Nutrition

    Calories: 230kcal | Carbohydrates: 36g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 269mg | Potassium: 251mg | Fiber: 3g | Sugar: 25g | Vitamin A: 11884IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg