Whenever a new season arrives, there always seems to be some sort of “trend” that comes with it. I’m sure we’re all too familiar with the trend of Fall – pumpkin spice EVERYTHING. It all started years ago when Starbucks introduced their pumpkin spice latte. And while I do occasionally indulge in a dairy free version of this, the pumpkin spice trend seems to have gotten a little out of control.
Pumpkin spice has invaded every single aisle of the grocery store! Cereal, granola bars, ice cream, doughnuts, chips…nothing is safe anymore! It’s madness out there.
But before there were pumpkin spice chips and toaster pastries, there was the all American classic, pumpkin pie. The TRUE pumpkin spice original.
Pumpkin pie is one of those desserts that take me back to my childhood. My Mom not only made pumpkin pie for Thanksgiving, but she always made it for my Dad on his birthday as well. It’s his absolute favorite.
In fact, my Dad’s Birthday is this week, so this post couldn’t have been timed any better! Happy Birthday Dad! I hope you get to eat as much pumpkin pie as you want this week!
Maybe that’s why I like these pumpkin pie custards so much, because I have so many great memories associated with it. Or maybe it’s just because they’re super tasty. ; )
And there’s no doubting the deliciousness factor here. Pumpkin, sugar, cinnamon, nutmeg, coconut milk…what’s not to like?
Plus, this recipe is crustless so you don’t have worry about feeling (as) guilty about eating it!
That’s a win in my book!
I started making pumpkin pie custards a few years ago when I realized I had my dairy allergy. I didn’t want my Mom to have to make a whole separate dairy free version for me at Thanksgiving, so I toyed around with her filling recipe and came up with an even easier version!
Take the best part about a pumpkin pie (the filling, obviously) and just make that!
No brainer!
I usually make individual portions in ramekins, but you can easily use a medium sized baking dish as well. I’ve tried both ways and they come out great!
If you’re entertaining though, it might be a little easier to use ramekins, since they’re already pre-portioned!
I like to serve mine with a big dollop (or two) of coconut whipped cream and a sprinkle of cinnamon. It really sends these custards over the top and gives them that extra creamy dreamy factor.
Yum!
These pumpkin pie custards couldn’t be any easier, or more delicious! They’re creamy, perfectly spiced, and ideal for holidays or any type of gathering!
This recipe is one that is near and dear to my heart for many reasons, and I hope it becomes yours too!
If you try this recipe, let me know! Leave a comment, and be sure to take a picture and tag it #peachandthecobbler on Instagram so I can see how it went!
Enjoy!
Love,
Peach
- 2 eggs
- 1 ¾ cups pureed pumpkin
- ¾ cups granulated sugar
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- Dash of cloves
- 1 cup coconut milk
- 1 can full fat coconut milk or coconut cream, chilled for at least 2 hours, overnight is better
- 2 tablespoons maple syrup
- ¼ teaspoon vanilla extract
- Preheat oven to 350 degrees.
- Prepare custard by lightly whisking 2 eggs in a medium mixing bowl. Add 1 ¾ cups pureed pumpkin and whisk together with eggs.
- Add ¾ cups granulated sugar, ½ teaspoon salt, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a dash of cloves to the pumpkin and egg mixture. Whisk until combined.
- Add 1 cup coconut milk to mixture and stir together.
- Pour custard into 6 small ramekins until about ¾ of the way full. Place on a baking sheet or in a baking dish and bake for 1 hr or until a knife inserted comes out clean.
- Remove from oven and let cool completely on a wire cooling rack.
- Serve by themselves or topped with a dollop (or two) of coconut milk whipped cream. Recipe below.
- Make coconut milk whipped cream by skimming just the cream from the top of the coconut milk and placing in a medium mixing bowl. Beat cream until fluffy using a stand or hand mixer, about 3-4 minutes. Add 2 tablespoons maple syrup and ¼ teaspoon vanilla extract to the cream and beat until combined. Top each custard with a dollop or two and enjoy!
*Store leftovers covered in the fridge for 1-3 days.
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Ah I wish I grew up with pumpkin pie! Truth be told I have never even tasted one… they do not exist here in Switzerland hahaha. However, I do love pumpkin and this recipe looks delicious! Do you think it is possible to make a bunch of them ahead and then freeze them for later before baking them?
Never had pumpkin pie?! Goodness, let’s remedy that ASAP! Regarding your question – I think the texture might come out grainy/watery unfortunately. While I wouldn’t suggest freezing, you can probably make the custard up to 2 days ahead of time and refrigerate until you’re ready to bake. The custard mixture might separate slightly while in the refrigerator, so be sure to stir/mix prior to baking. Hope that helps and thanks for stopping by, Sarah!
These look so good. I am pro ANYTHING custard.
Nice work.
Thanks so much for the kind words, Sabrina! Agree completely, custard = love.