Pumpkin Custard

I love pumpkin pie this time of year. Pumpkins still can be found in the store for only $1.00 a pound. Since going Paleo, I make pumpkin pie without the crust and call it pumpkin custard. This recipe is so easy to make! I have adopted it from a recipe in a pamphlet from Mrs. Gooch’s Natural Food Markets from at least 35 years ago. Mrs. Gooch’s was a natural foods market in Los Angeles and if you remember it, make sure to let me know!

Pumpkin Custard

Preheat oven to 350 degrees.


2 pastured eggs, slightly beaten
1 1/2 cups cooked pumpkin, or 1 small can of organic pumpkin
1/2 cup of maple syrup
1 can of full fat coconut milk
1/2 tsp. sea salt
1/2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. cloves


Mix in order given. Pour into custard ramekins. Place ramekins in a large glass baking pan and fill the baking pan with water to cover 1/2 of the ramekin. Bake for 1 hour or until knife inserted into center comes out clean. Cool and store in the refrigerator until ready to eat.

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