Pumpkin Spice Custard

nutrition Nov 17, 2014

Tis the season for all things pumpkin! I love the flavor of pumpkin in foods and beverages. Growing up, my favorite dish at Thanksgiving was the pumpkin pie. Sadly, most pumpkin pies contain ingredients that aren’t suitable for gluten-free, dairy-free, or paleo diets.

After avoiding the dessert table the past couple of Thanksgivings, I decided to make my own pumpkin dessert. This is very similar to my grain-free pumpkin pie, but it has slight variations. Personally, I tend to enjoy this one more, but they are both delicious and incredibly easy!


  • 1 can Organic Pumpkin
  • 2 eggs
  • 2 tbsp raw honey or pure maple syrup
  • 1 tbsp ghee or organic butter (optional)- omit for dairy-free recipe
  • 3 tsp pumpkin pie spice


  1. Heat oven to 350 degrees
  2. Combine all ingredients in a bowl and mix together (or combine in a blender and blend together)
  3. Grease baking dish with coconut oil or butter. (I use a 9×9 dish)
  4. Pour mixture into dish
  5. Bake for 20-30 minutes until the top starts to brown slightly
  6. Top with coconut whipped cream!

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