Pumpkin Coconut Paleo Custard

Two of my favorite homemade desserts are my pumpkin spice custard and paleo custard. But my favorite way to enjoy them is to have a combination of both. So, if I make one, I usually end up making the other.

After doing this a couple of times, I decided that maybe I could combine these 2 recipes into one. So, that’s what I did, and it turned out really well! Plus, it saved me time in the kitchen.

This is a great dish served hot or cold; however, I prefer it cold. It’s paleo-friendly, so there’s no gluten, grains, or dairy. The only sweetener used is raw honey, and I don’t use very much.

This dessert tastes incredibly delicious while being very healthy. You could even enjoy it for breakfast! It’s got good protein, healthy fats, and some healthy carbs.

Give it a try, and let me know what you think!

Ingredients

• 8 oz organic pumpkin (1/2 can)
• 1 can full-fat coconut milk
• 1-2 tbsp raw honey
• 1 tbsp ghee
• 4 eggs
• 3 tsp pumpkin pie spice
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350 degrees.
2. In a medium pot, heat coconut milk, ghee, and honey until melted
3. In a large bowl, add eggs and beat well, vanilla, pumpkin, and pumpkin pie spice.
4. Stir ingredients together until well mixed and no lumps.
5. Add coconut mixture to bowl and mix together.
6. Use a little coconut oil to grease a glass baking dish.
7. Pour mixture into glass baking dish and bake for 30 minutes.
8. Refrigerate for a couple of hours before serving. (You can eat immediately if you prefer it warm.)

* I may try using the whole can of pumpkin next time to see how it turns out!