• Pumpkin Custard

    Pumpkin Custard

    One of the main reasons I eat pumpkin pie is the custard filling. So I figured I’d just cut to the chase and make the pumpkin custard.

    Pumpkin Custard

    This is a simple, one-bowl recipe, and it works as breakfast, snack, or dessert. Dress it with whipped coconut cream, a dollop of yogurt, a crumble of nuts, or just have it solo.

    As you read the recipe, you will come across the part about creating a water bath for the pumpkin custard. You may be tempted to skip this step, and you could, but your custard will likely crack, separate from the sides of the ramekins, and burn.

    Here’s the reasoning: The pumpkin custard is thickened by the egg proteins, and sets well below 212°F (180°C), the boiling point for water. Unless the proteins are protected from the high heat of the oven, they’ll overcook and tighten or shrink, causing the custard to crack or separate into curdled egg and liquid. A water bath insulates custards from the direct heat of the oven because water can’t get hotter than 212°F (180°C), compared to the 350°F (180°C) oven. So the water bath protects the custard from overheating.

    Pumpkin Custard


    Pumpkin Custard

    Posted in Breakfast, Dairy-Free, Desserts, Gluten-Free, Lactose-Free, Nut-Free, Paleo, SCD, Vegetarian  |  8 Comments

    8 Responses to Pumpkin Custard

    1. Joanne says:

      I prefer the filling in pies, too, and would always leave the crust. This custard will be perfect for me and my husband, since we cannot eat the sugar-laden pies. Also, I wanted to mention that I have your cookbook, and love it!

    2. Kelsey says:

      Hi Erica! If you use one large baking dish, how do you go about the water bath? Thanks!

      • Erica says:

        I thought someone might ask 🙂 I haven’t tried it yet, other than when it’s in a pie crust, but I would still set up a water bath. Which means, you’ll need two baking dishes, one slightly bigger than the other.

    3. Akshaya says:

      Can we use the coconut cream that comes in a container instead of refrigerating coconut milk and taking the cream from that? I have some guests coming over and I urgently need to make the coconut whipped cream as they follow SCD diet like me.

    4. Leiann says:

      Just made this. It was so good I made a second batch. So nice to find a recipe that does not have gobs of sugar or sugar substitutes. My hubby loves pumpkin so this was a hit. This is a “keeper”!

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