Description
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.
Ingredients
1 15-ounce can organic pumpkin puree
1 cup concentrated almond milk
1/2 cup unflavored collagen peptides (optional)
1 1/2 teaspoons vanilla extract
2 teaspoons TeakiHut Monk Fruit Powder
2 teaspoons Ceylon cinnamon
1 1/4 teaspoons ground cardamom
1 teaspoon ground ginger
1/4 teaspoon mineral salt
4 eggs, beaten
Garnishes (optional):
2 tablespoons pure maple syrup
Instructions
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.
