Pumpkin Custard

Naturally sweetened, gluten free dessert.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 8


  • 4 eggs
  • 2/3 cup coconut milk full fat
  • 1 can pumpkin puree 15 oz.
  • 3/4 cup pure maple syrup
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 tsp RealTaste Peace seasoning


  • Heat oven to 350.
  • Beat eggs with a whisk and mix in remaining ingredients.
  • Divide batter between 8 ramekins, custard cups, or small mason jars and place on a cookie sheet.
  • Bake for 25 minutes, or until set, but center is still a little jiggly. It will firm up as it cools, but if it's overcooked, the custard will release liquid. It will still taste good, but there will be a bit of liquid at the bottom of the custard.
  • Top with maple whipped cream, if desired.* 

Advance Preparation, Optional

  • These can be made several days in advance and stored covered in the fridge.
Keyword dessert, gluten free, naturally sweetened, Peace, pumpkin, vegetarian
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