Pumpkin-pie custard

If you have a nut allergy, and a grain-free pumpkin pie is out of the question, try this custard. It’s delicious enough that everyone will enjoy it and not miss the crust one bit.


10 minutes


45-60 minutes


4 servings

1 teaspoon cinnamon

1/4 teaspoon ground ginger

2 pinches of grated nutmeg

Pinch of sea salt

1 cup canned pumpkin puree (or made from fresh pumpkin and strained)

2 eggs, beaten

1/4 cup maple syrup

1 teaspoon vanilla extract

1 cup full-fat coconut milk


You can make this into a savory side dish by leaving out the cinnamon, maple syrup, and vanilla and substituting onion powder. Garnish with fresh sage leaves pan-fried in butter (instructions accompany the Butternut Sage Soup recipe see here).





Preheat oven to 350°F.

Boil a pot of water (enough water to fill the baking pan as directed below).

In a small mixing bowl, combine the cinnamon, ginger, nutmeg, and sea salt.
In a medium-sized mixing bowl, combine the pumpkin puree, eggs, maple syrup, vanilla extract, and coconut milk. Whisk the dry ingredients into the liquid mixture until well combined.

Pour the custard into small ramekins (oven-safe ceramic or glass dishes).
Place the ramekins in a baking pan and add enough boiling water to the dish
to come up halfway to the top of the ramekins. Carefully place the dish with the ramekins and water in the oven.

Bake for 45-60 minutes or until a knife inserted into the center of the custard comes out clean.

Serve warm or chilled.