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Pumpkin custard is such a lovely treat. It can be served as a comforting breakfast, pairing ever-so-perfectly with savory bacon, or you can serve this recipe as a healthy, delicious dessert alternative to pumpkin pie! I was careful to make this a Paleo pumpkin custard, making it dairy-free, gluten-free, and processed sugar-free. Don’t be fooled, even without all of that stuff, this recipe does not lack in flavor or texture!
If you have never used a hot water bath while baking (also known as a “bain marie”), I wanted to show you just how easy it is to do! This ensures that delicate baked foods–such as custards and cheesecakes–bake thoroughly without burning on the outside while remaining under cooked on the inside. All you need is a large baking dish that will fit the small ceramic ramekins (affiliate link, but I do want to point out that I bought these adorable ramekins from Michael’s). Once you place your ramekins into the baking dish, fill the dish with water until it fills to about half-way up the sides of the ramekins.
You will then place the entire thing into the oven and when it is time for the custard to come out, carefully remove the ramekins from the pan to cool on a cooling racks.
I don’t know why I didn’t think to do this the day I photographed these custards, but this is absolutely delicious topped with whipped coconut cream!
I’ll tell you what I did do, though. As I mentioned earlier, pumpkin custard pairs exceptionally well with a high-quality bacon! I am all about that bacon!
- 15 oz can pumpkin puree
- 13.6 oz can of full fat coconut milk
- 4 eggs, lightly beaten
- 1/4 cup almond meal
- 1/4 cup maple syrup
- 2 tsp vanilla
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp grated nutmeg
- 2 pinches of sea salt
- 1 cup chopped pecans
- Coconut cream (optional)
- Preheat oven to 350 degrees F.
- In a large mixing bowl, add all ingredients except for pecans. Whisk together until combined.
- Place 8 ramekins (each ramekin should easily hold 1/2 cup) in a larger baking dish. Carefully fill the pan with 1 to 2 inches of water, or until the water is halfway up the sides of the ramekins.
- Spoon mixture into ramekins, then top with pecans. Bake for 40 to 50 minutes or until lightly browned on top. Remove ramekins from pan and allow to cool on a wire rack.
- If you would like a dairy-free, Paleo-friendly whipped cream alternative, scoop the thick layer floating on top in a settled can of coconut milk and place in a bowl. Whisk until fluffy.