Pumpkin Custard - paleo

Pumpkin Custard - paleo

Serves approx. 6 servings



  • 1/4 cup lukewarm water

  • 1 Tbsp gelatin (I use either Great Lakes or Vital Proteins. If you are vegan, use agar powder)

  • 1 14 oz canned pumpkin (about 1 3/4 cups - fresh will work too)

  • 1 14 oz can of full-fat coconut milk (or about 1 3/4 cups. I used my Easiest Coconut Milk)

  • 2 tsp vanilla extract

  • 1/4 tsp salt (I recommend Real Salt)

  • 1 3/8 tsp Pumpkin Pie Spice

(if on the AIP diet, substitute with the following 3 spices)
  • 1 tsp cinnamon

  • 1/4 tsp ginger

  • 1/8 tsp cloves

  • 3/8 tsp pure stevia extract (approx. 8 scoops of stevia - read this post on how to use stevia). Sub 3/4 cup honey, maple syrup, or coconut sugar for AIP.

  • 1/8 cup additional other sweetener (optional) For low-carb use xylitol or 3 Tbsp erythritol. Otherwise coconut sugar is a good option, and is also AIP.


  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.