Grainless Pumpkin Spice Custard

It’s the most wonderful time of the year…it’s PUMPKIN SEASON! It’s starting to feeling like fall in Toronto, which seems crazy because less than two weeks ago the temperature was over 30C (86F)! As much as I didn’t want to accept that summer is over, I’m already enjoying the days were I can put on a cozy knit sweater and feast on delicious comfort food (aka soup and pumpkin everything).

 Thanksgiving only a week and a half away – have you planned what you’re bringing for dinner? I’ll have a bunch of old and new recipes posted all throughout next week! This Pumpkin Spice custard is the perfect sweet treat to get you in that fall mood! It’s a great option to serve if you have a diverse crowd of eaters coming to dinner. This recipe is gluten free, paleo, nut free, vegan and refined sugar free!

 Pumpkin Spice Custard Recipe

Serves: 6

Prep time: 5 minutes

Cook time: 1 hour

Total Time: 1 hour 5 minutes


  • 1 ½ cups pumpkin puree
  • 1 cup full fat coconut milk
  • 4 eggs *
  • 1/2 cup maple syrup (adjust to desired sweetness level)
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp vanilla
  • Pinch salt

Optional for topping:

  • Pumpkin seeds
  • Cacao nibs
  •  Coconut whip or whipped cream

*Vegan option – Use 5 tbsp water + 2 tbsp ground chia seeds. Mix in a bowl and let sit for 5 minutes. Add in mixture + 1 tbsp baking powder to the custard.


1. Preheat oven to 325F. Fill a glass or metal baking dish half full of hot water.

2. In a mixing bowl whisk all ingredients together. Fill custard cups or small bowls with pumpkin mixture. Place cups in the hot water. The water should reach half way up the sides of each cup.

3. Bake for 1 hour.


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