Easy Healthy Pumpkin Custard--Low-carb, Paleo, AIP, Vegan Option (2024)

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This healthy and delicious keto pumpkin custard recipe is like a crustless pumpkin pie, but so much easier! This sugar-free pumpkin pie custard is so simple to make, you can enjoy it any day, but it’s fancy enough for special occasions.

Easy Healthy Pumpkin Custard--Low-carb, Paleo, AIP, Vegan Option (1)

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Pumpkin Pie Flavor Anytime

Pumpkin pie is an all time fave in our house. In fact, my sons pretty much feel that as long as I make our favorite vegan pumpkin pie, they don’t care if we have anything else for Thanksgiving or Christmas.

Make that FOUR pumpkin pies. At least.

Yes, I really do that.

My family will eat it and well, why clean up more than once?

Bulk baking is totally a thing in my home.

So if you love pumpkin as much as I do, and you especially LOVE pumpkin pie, then here’s the answer. You can have pumpkin pie flavor ANYTIME with this super simple recipe.

Anyhow, years ago, I saw this recipe for pumpkin custard and was thrilled that it meets our family’s special diet needs.

It’s dairy and egg-free so our son with those life-threatening food allergies could have it. Plus it’s gluten-free (we’ve all been off gluten for awhile now).

I just knew I needed to make it. So I did. And made it better, if I may say so, by mixing up the spices and with and way fewer carbs.

In fact, the family loved this Paleo Pumpkin Custard so much that I made 4 batches and watched in completely disappear in 2 days.

It seriously tastes like a pumpkin pie and won’t mess up your low-carb diet.

This custard is perfect for my pumpkin-loving family–and for yours, regardless of your special diet. And even if you aren’t on one, you’re sure to love it!

Easy Healthy Pumpkin Custard--Low-carb, Paleo, AIP, Vegan Option (2)

Ingredients

Here’s what you will need to make this delish and healthy custard.

  • Pumpkin
  • Gelatin – this creates that custard texture for your pumpkin. If you’re vegan, agar agar will work well too. I like Great Lakes or Perfect Supplements. Get 10% off at Perfect Supplements with code WHOLENEWMOM10.
  • Coconut Milk – responsible for adding the dairy-free creaminess to this pumpkin custard. I recommend full-fat for the best texture. You can also use any other dairy-free milk (like my Easiest Almond Milk) or regular milk. Coconut and cashew milk will give the creamiest results.
  • Stevia – Use whatever sweeteners you like–any should work. See Recipe Notes for more information.
  • Salt – balances out the sweetness and brings out the flavor of the custard.
  • Vanilla – enhances the flavor of the custard.
  • Pumpkin Pie Spice

Special Diet Substitutions

  • Vegan Option: If you’d like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin.
  • THM: This recipe is an “S” if you’re on the Trim Healthy Mama plan.
  • AIP: Use coconut sugar, maple syrup or raw honey instead of stevia and the low-carb sweeteners for an AIP option.

Where to Buy the Jars Shown In This Post

Several readers have asked about them, so here’s a link to the super cute jars pictured in this post. You can of course use traditional ramekins or any other small (or large) container for serving this custard.

Recipe Notes

Plastic Wrap for Chilling: Sometimes when making custard, it’s recommended to chill the custard with plastic wrap on top in order to prevent “custard skin”. I don’t do this because I kind of like the “custard skin”, and I don’t like plastic wrap. It’s your call if you want to use it or not.

Time-Saving Tip: The smaller dish you use, the faster your custard will firm up. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like these.

Sweetener Types: When using sugar alternatives, using more than one can help with the flavor. One great option is a monk/erythritol blend like Lakanto. Erythritol can work also but you’ll need about 30% more. Xylitol works but adds some carbs.

Sweetener Amounts: If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they’re about that much sweeter than sugar. For the “other sweetener” part, if using honey / maple syrup, you’ll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.

Stevia Tips: Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia.If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.

Shelf Life

This custard should keep in the fridge for up to 3 or 4 days.

Topping Options

Pumpkin custard tastes fabulous on its own but tastes extra special with dairy-free ice cream, or this dairy-free whipped cream substitute on top. Crushed up Pumpkin Snickerdoodles or Pumpkin Cookies would be fantastic too.

Easy Healthy Pumpkin Custard--Low-carb, Paleo, AIP, Vegan Option (3)

More Healthy Pumpkin Recipes

If you love pumpkin (like we do!), then be sure to check out these other healthy pumpkin recipes:

  • Sugar-free Pumpkin Roll – This Pumpkin Roll is Easy, Gluten-free and Dairy-free and has both vegan and keto options. And it’s yummy too, of course!
  • Homemade Pumpkin Pie Spice – great for all your pumpkin recipes
  • Dairy-Free Pumpkin Spice Creamer – a dairy-free version that’s healthier and tastes better than store-bought.
  • Healthy Pumpkin Recipes– a collection of delicious pumpkin recipes that you can feel good about eating anytime!
  • Pumpkin Chia Pudding – a paleo, vegan, and low-carb pumpkin version of chia pudding.

Easy Healthy Pumpkin Custard--Low-carb, Paleo, AIP, Vegan Option (4)

Easy Pumpkin Custard – paleo, low carb, vegan option

This Easy Pumpkin Custard tasted like pumpkin pie and it’s healthy enough to eat all year round. Great as a dessert, snack, or even breakfast!

5 from 11 votes

Print Pin Rate

Course: Dessert, Snack

Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan

Keyword: pumpkin custard

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Chill: 4 hours hours

Total Time: 35 minutes minutes

Servings: 6

Calories: 144.4kcal

Ingredients

  • 1/4 cup lukewarm water
  • 1 tablespoon gelatin (or agar powder for vegan option–See Recipe Notes)
  • 1 14 ounce can canned pumpkin (about 1 3/4 cups – fresh will work too)
  • 1 14 ounce can full-fat coconut milk (about 1 3/4 cups. Or other dairy-free or regular milk as desired. See notes.)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3/8 teaspoon pure stevia extract (or 3/4 cup sugar equivalent of another sweetener. See alternatives in Recipe Notes)
  • 1/8 cup additional other sweetener (low-carb preferred) (optional–see Recipe Notes)
  • 1 3/8 teaspoon pumpkin pie spice (see Homemade Pumpkin Pie Spice; here is an AIP option)

Instructions

  • Sprinkle the gelatin over water and stir thoroughly to avoid clumping. Let it sit until it gels up.

  • While it's gelling, combine pumpkin, coconut milk, spices, and sweeteners in a pot until quite warm but not simmering.

  • Remove pan from heat.

  • Once the gelatin is somewhat solidified, whisk it throughly into the heated pumpkin mixture.

  • Pour the blended pumpkin mixture into desired serving dish.

  • If you would prefer to avoid "custard skin" on the top of your custard, put plastic wrap on top so that it directly touches the custard.

  • Refrigerate until firm and enjoy.

Notes

    • Plastic Wrap for Chilling: Sometimes when making custard, it’s recommended to chill the custard with plastic wrap on top in order to prevent “custard skin”. I don’t do this because I kind of like the “custard skin”, and I don’t like plastic wrap. It’s your call if you want to use it or not.
    • Time-Saving Tip: The smaller dish you use, the faster your custard will firm up. So if your kiddos (or you) are hankering for a treat asap, then use very small ramekins, like these.
    • Sweetener Types: When using sugar alternatives, using more than one can help with the flavor. We love Lakanto. (Get 20% off Lakanto with code wholenewmom.) Erythritol can work also but you’ll need about 30% more. Xylitol works but adds some carbs.
    • Sweetener Amounts: If using honey or maple syrup as your sweetener, decrease the amount by about 25% since they’re about that much sweeter than sugar. For the “other sweetener” part, if using honey / maple syrup, you’ll use 3 tablespoons. If substituting for the stevia, use 9/16 cup.
    • Stevia Tips: Pure Stevia Extract is up to 300 times as sweet as sugar, so be very careful when measuring it. This post talks about how to use stevia. If using another sweetener, substitute about 4 tablespoons for every 1/16 teaspoon of stevia.
    • Vegan Option: If you’d like a vegan pumpkin custard, use the same amount of agar powder instead of gelatin.
    • THM: This recipe is an “S” if you’re on the Trim Healthy Mama plan.
    • AIP: Use coconut sugar, maple syrup or raw honey instead of stevia and the low-carb sweeteners for an AIP option.

Nutrition

Calories: 144.4kcal | Carbohydrates: 9.1g | Protein: 2.7g | Fat: 11.8g | Saturated Fat: 10.4g | Polyunsaturated Fat: 0.14g | Monounsaturated Fat: 0.52g | Sodium: 100.9mg | Potassium: 139mg | Fiber: 2.7g | Sugar: 4.8g | Vitamin A: 10300IU | Vitamin C: 5mg | Calcium: 20mg | Iron: 1.4mg | Net Carbs: 6g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

The above nutrition facts are estimates only. Please read my Nutrition Disclaimer here.

Enjoy the easy pumpkin pie goodness anytime! Would love to hear what you think about it!

Easy Healthy Pumpkin Custard--Low-carb, Paleo, AIP, Vegan Option (2024)

FAQs

How many carbs are in pumpkin custard? ›

Foods related to pumpkin custard quick meal by s&p

Pumpkin custard quick meal by S&P contains 140 calories per 67 g serving. This serving contains 6 g of fat, 3 g of protein and 19 g of carbohydrate.

How long does custard last? ›

Nigella's recipe for Custard (from HOW TO BE A DOMESTIC GODDESS) is a traditional custard, or crème anglaise, made with cream and thickened only with egg yolks. As the recipe contains fresh eggs, the custard can be kept for up to 3 days in the fridge.

Does sugar free custard have carbs? ›

Sainsbury's Custard Instant No Added Sugar (1 serving) contains 11.5g total carbs, 11g net carbs, 1.7g fat, 0.8g protein, and 61 calories.

Is pumpkin low carb than sweet potato? ›

It's carbs where the difference lies. Potatoes have the most carbs at 20 grams per 100 gram serving. Sweet potato has 17-18 grams, and pumpkin has just shy of five, which is why it's so low-calorie. So if you're looking for carbs or calories for your baby, sweet potato and potato are your best bet.

Can you eat custard 3 days out of date? ›

Within reason, provided the food looks and smells as you would expect, it should be safe to eat, even if the 'best-before' date has passed. Keep an eye on the 'use-by' or 'best-before' dates on the food in your cupboards. Don't eat any food that is past its 'use-by' date, even if it looks and smells okay.

Can I eat week old custard? ›

🤔 When in doubt, it's safer to throw it out to avoid foodborne illness. Thats a very good question. It's recommended that custard be eaten up in 3–4 days if stored properly in an airtight container. I wouldn't really push it past that.

Can you eat custard 2 days out of date? ›

Food that has passed its best before date is safe to eat. Best before should be considered a rough guide rather than a strict rule. There is no reason to throw away food that goes past its best before date, it is perfectly safe to eat and will often taste just as good.

Is custard lower in carbs than ice cream? ›

🍦Frozen custard has less sodium, fat, carbohydrates and sugar than ice cream. 🍦Frozen custard has no trans fat and is gluten free. 🍦Frozen custard is slow-churned and less air is added, making it creamier and denser.

Is custard high in carbohydrates? ›

Custard contains 247 calories per 260 g serving. This serving contains 8.9 g of fat, 13 g of protein and 29 g of carbohydrate. The latter is 28 g sugar and 0 g of dietary fiber, the rest is complex carbohydrate.

Is pumpkin high in carbs? ›

Pumpkins keep for a long time when stored in a cool place. Pumpkin isn't just a delicious thing to eat, they're also relatively low in carbs (4-12 grams per 100 grams). This makes pumpkin a great seasonal low-carb alternative to starchier sides like rice, potato and pasta.

Does pumpkin filling have carbs? ›

A single cup of pumpkin pie filling contains 71.3 grams total carbs and 48.9 grams of net carbs [*].

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