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I’m an Integrative Nutrition Health Coach, gluten-free recipe creator, and low-toxin lifestyle enthusiast—health is wealth. I take a holistic approach to wellness, by sharing healthy, nutritious recipes, personal essays, and sustainable lifestyle tips for living a wellthy life.
This easy pumpkin custard recipe might just become your new favorite fall dessert–it’s thick, creamy, and luxurious. Fragrant cinnamon, cardamom, and ginger infuse the pumpkin with a sweet and subtly spicy flavor that tastes like fall.
Designed with gut health in mind, this healthy pumpkin custard is naturally gluten-free, dairy-free, and low in added sugar, helping to reduce inflammation while satisfying your sweet tooth.
Plus, it could not be easier to make–just five minutes of prep, and the oven does the rest! Curl up with your journal and sip a healthy hot chocolate or warm cinnamon milk while you wait for the custard to bake.
This custard is a healthy dessert for any occasion.
Rich in Vitamins: Pumpkin is loaded with beta-carotene, which your body converts to vitamin A during digestion. Vitamin A supports the immune system, vision, and skin health. Additionally, pumpkin is a great source of vitamin C, vitamin B2, potassium, iron, and other essential minerals.
High-Quality Protein: Each serving contains over 10 grams of protein from collagen peptides, eggs, and concentrated almond milk, promoting satiety, muscle repair, and healthspan.
Healthy Fats: Almond milk adds mono- and polyunsaturated fats, contributing to the silky texture and helping balance blood sugar levels.
Low-Inflammatory: This dessert is better for the body with minimal added sugar–only 4-5 grams per custard if you include the maple syrup garnish.
Key Ingredients
Pumpkin Puree – Be sure to use plain pumpkin puree, not pumpkin pie filling. Organic is preferred–I get mine delivered from Thrive Market each month, so I never worry if the grocery store is out. [Enjoy 40% off your first box with my link].
Non-Dairy Milk – Concentrated almond milk is a must for this recipe to ensure the custards set properly. Elmhurst and Three Trees are my go-to brands.
Collagen Peptides – Unflavored collagen peptides add nearly 60 grams of protein to this pumpkin custard recipe! Leave it out if you’re a vegetarian.
Eggs – Custard wouldn’t be a custard without eggs. For the best quality, look for organic, regeneratively raised eggs.
Monk Fruit Powder – A little monk fruit powder goes a long way as a natural, non-nutritive sweetener. I use TeakiHut Monk Fruit Powder—it pairs beautifully with the pumpkin and spices, without the gut-irritating sugar alcohols often found in other no-calorie sweeteners.
Spices – Cinnamon, cardamom, ginger, and vanilla create a fragrant, warm flavor that’s a delightful twist on traditional pumpkin pie spice. I prefer Ceylon cinnamon but use what you have.
See the recipe card below for ingredient quantities.
Smooth a teaspoon of pure maple syrup over each custard cup for an extra layer of flavor (totally optional). Tip: It’s even tastier on the second day.
How to Make Pumpkin Custard
This recipe only takes five minutes of prep–no special tools or skills required.
Heat the oven to 375º F.
In a large glass or stainless-steel mixing bowl, whisk the pumpkin, almond milk, collagen, and vanilla until smooth and the collagen dissolves.
Stir in the monk fruit powder, cinnamon, cardamom, ginger, and salt until fully incorporated.
Beat the eggs in a small bowl, then whisk them into the pumpkin mixture until combined.
Pour ½ cup servings of the mixture into 6 custard dishes on a rimmed baking sheet. Bake on the middle rack for 30-35 minutes or until the custards are slightly raised and firm to the touch.
Let the custards cool to room temperature. Garnish each with one teaspoon of maple syrup, cashew cream, or candied pecans if desired.
Once cooled, cover leftovers with foil and refrigerate for up to 3 days.
Pumpkin Custard Tips
Use Concentrated Almond Milk
Full-fat concentrated almond milk ensures this dairy-free pumpkin custard sets correctly. It’s richer than standard watered-down almond milk, giving the custard a firm, but creamy texture. I’ve successfully used Elmhurst and Three Trees brands.
Custard in a Pie Dish
No custard dishes? No problem! Use a 10-inch tart pan or pie dish instead. It will take about 45 minutes to bake, but the firm texture makes it easy to slice and serve.
You can make pumpkin custard in a 10-inch tart pan if you don’t have individual ramekins.
Easy Fall Dessert Recipe
This simple pumpkin custard recipe combines a rich, smooth texture with sweet, spiced fall flavors and extra protein for a nourishing, dairy-free dessert. It’s so much more than just a crustless pumpkin pie.
Give it a try and let me know how it turned out in the comments below!
Indulge in a luxurious and healthy fall dessert with this easy pumpkin custard recipe. Naturally gluten-free, dairy-free, and low in sugar, it’s also loaded with protein to keep you satisfied.
Heat the Oven: Set the oven to 375º F on bake mode.
Mix the Base: In a large mixing bowl, whisk the pumpkin, almond milk, collagen, and vanilla until smooth and the collagen dissolves.
Add Spices: Stir in the monk fruit powder, cinnamon, cardamom, ginger, and salt until fully incorporated.
Incorporate Eggs: Beat the eggs in a small bowl, then whisk them into the pumpkin mixture until combined.
Portion and Bake: Pour ½ cup servings of mixture into 6 custard dishes on a rimmed baking sheet. Bake on the middle rack for 30-35 minutes or until the custards are slightly raised and firm to the touch. They’ll fall once cooled; this is normal.
Cool and Serve: Let the custards cool to room temperature. Garnish each with one teaspoon of maple syrup, cashew cream, or candied pecans if desired.
Store Leftovers: Once cooled, cover leftovers with foil and refrigerate for up to 3 days.
Notes
Full-fat concentrated almond milk ensures this dairy-free pumpkin custard sets correctly. Elmhurst and Three Trees brands work beautifully.
No custard dishes? Use a 10-inch tart pan or pie dish instead. It will take about 45 minutes to bake, but the firm texture makes it easy to slice and serve.
Chelsea, I would like to try this lovely recipe for Thanksgiving next week. However, I’d like to substitute 2/3 of a cup of coconut sugar for the monk fruit and maple syrup and substitute Elmhurst cashew milk for the concentrated almond milk. Do you think those changes would work?
Hi Debbie,
The fat content in their cashew milk is similar to their almond milk, so in theory, that should set. The sugar will add volume, so you may end up with more custard. I rarely cook with sugar, so I can’t speak to the amount, but I would suggest making sure it’s fully dissolved so it’s not gritty. Since custard can be a little tricky, you may want to do a test run before Thanksgiving just to make sure it works before the big day. Let me know how it goes—good luck!
Chelsea, I would like to try this lovely recipe for Thanksgiving next week. However, I’d like to substitute 2/3 of a cup of coconut sugar for the monk fruit and maple syrup and substitute Elmhurst cashew milk for the concentrated almond milk. Do you think those changes would work?
Hi Debbie,
The fat content in their cashew milk is similar to their almond milk, so in theory, that should set. The sugar will add volume, so you may end up with more custard. I rarely cook with sugar, so I can’t speak to the amount, but I would suggest making sure it’s fully dissolved so it’s not gritty. Since custard can be a little tricky, you may want to do a test run before Thanksgiving just to make sure it works before the big day. Let me know how it goes—good luck!