Paleo Pumpkin Custard

paleo pumpkin pie 1

Folks, I have to apologize. That right there in the photo above is not a pretty-looking dessert. It’s actually a really ugly dessert, and my limited food styling skills were not enough to save it. 

But you know what? You should make it anyway. You should pretty much make these right now, especially if you are Paleo and you have been craving pumpkin pie. Heck, even if you’re not Paleo, you should put these in your Thanksgiving rotation because they are just. That. Good.

In the interest of full disclosure, this is based off of a recipe of my mother-in-law’s. My husband actually made these for Thanksgiving the first year we were dating, and he’s very proud of his version. It’s essentially a crustless pumpkin pie, which is perfect because crust is like the least exciting part of pumpkin pie, in my opinion.

Anyway. His version is great, but I knew I could make these Paleo with just a few adjustments. The original version was actually gluten-free, so all I needed to do was use honey for sweetener and coconut milk instead of cream, and I was in business. These changes meant the custard took longer to set up, but a few adjustments there fixed that, too.

So here you are! A pumpkin pie with basically no excuses not to eat it. Enjoy!

Paleo Pumpkin Custard
 
Author: Kate Wutz
Serves: 6
A delicious Paleo pumpkin pie — kind of. Perfect for Thanksgiving!
Ingredients
  • 2 large eggs
  • 1/2 cup honey (or maple syrup)
  • 1 can pumpkin puree
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1 tsp vanilla
  • pinch of ground cloves
  • 1 1/2 cups full-fat coconut milk (not quite a can)
Instructions
  1. Preheat oven to 375 degrees. Begin a large pot of boiling water, either in a tea kettle or a saucepan, for your hot water bath.
  2. Beat eggs and honey in a stand mixer until well blended. Add pumpkin and spices and stir to combine, then beat in vanilla and coconut milk until the mixture looks exactly like the inside of a pumpkin pie.
  3. Distribute batter among six ramekins, putting about 3/4 of a cup in each one. Place ramekins in a 9″x13″ glass baking pan, then carefully pour an inch of boiling water into the large pan around the ramekins. If you like, you can take one of the ramekins out of the pan first to make the pouring easier, then replace it.
  4. Bake in the oven for 45 minutes to one hour, or until the batter stops jiggling and a knife inserted in the center of one of the ramekins comes out clean. Serve, or place in the fridge for later.
 

 

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