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Creamy Coconut Pumpkin Custard

Welcome to the merging of two worlds of dessert: non-dairy coconut custard and pumpkin, fall’s favorite harvest.

They may not seem like a natural pair, but trust us, it’s a match made in creamy, dreamy fall heaven.

This dessert is also a great option for autumn gatherings where friends or family with food intolerances are in attendance and pie isn’t a possibility. (Translation: It makes an excellent dessert option for that gluten-free and/or dairy-free relative at Thanksgiving who can’t eat the apple pie with ice cream a la mode.)

Pumpkin puree: You can go with a store-bought version, or you can make your pumpkin puree from scratch. If you choose the homemade route, simply choose a small roasting pumpkin. Cut it in half, scoop out the seeds and stringiness and place cut side down on a lined baking sheet. Roast for about 1 hour at 400℉, or until the flesh is soft. Once it’s done, throw the roasted pumpkin into a food processor and blend until smooth.

Recipe tips:

1. Baking the custard in the water bath will help prevent it from cracking or curdling. So don’t skip that step. The water, when it heats up, will also help the custard to cook slowly and evenly. This will add to the creamy quotient, which is what custards are all about!

2. To test if the custard is done, insert a sharp knife about one inch from the side of the cup. The knife should come out clean; the center may still have a little jiggle, but it’ll continue to cook after it’s out of the oven.


  • 1 egg
  • 1 cup unsweetened, canned or fresh pumpkin
  • 2 tablespoons raw cane sugar
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 pinch of salt
  • 8 ounces coconut milk
  • 1/3 cup unsweetened, shredded coconut (optional)


  • Preheat oven to 325 F.
  • Whisk the egg for 2 minutes until entirely uniform and foamy.
  • Combine all ingredients (including egg) in medium-sized bowl and blend using a hand mixer until well combined.
  • Prepare 4 custard cups.
  • Ladle the mixture into the custard cups or ramekins.
  • Put 1 inch of water in a 9 x 11 baking pan, and set the ramekins inside.
  • Place the custard cups into the prepared 9 x 11 pan and bake for about 45 minutes, or until custard tests done.
  • Bake at 325°F for 45 minutes.
  • Before serving sprinkle shredded coconut and cinnamon evenly among cups.


Coconut milk is filled with healthy fats, and pumpkin is an antioxidant-rich vegetable (that happens to be incredibly delicious and in-demand). Yes, this dish is still dessert, but it’s pretty light in all of the things that generally make desserts unhealthy. There’s no crust in sight, and the added sugar is minimal (if you stick to the serving size!).

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