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You are here: Home / Recipes and Food / Pumpkin Custard With Coconut Milk

Pumpkin Custard With Coconut Milk

November 20, 2012 By: Linette10 Comments

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I’ve been looking for a grain free, dairy free alternative to pumpkin pie for Thanksgiving this year, and I think I’ve found my recipe! I made a pumpkin custard the other day, and substituted a can of coconut milk and some honey for the sweetened condensed milk found in most pumpkin pie recipes and it turned out fabulous! My son even approved, and he’s usually on to me if I try to make substitutions to his food!

I made it a custard instead of a pie, because I didn’t want to figure out a grain free crust. I might see what I can come up with for Thanksgiving. I think a pecan crust would be yummy. The only problem is, nut crusts burn easily and pumpkin pie has to bake for a long time. Maybe it would work if I put it in a water bath like a cheesecake crust? I might have to give it a try!

Pumpkin Custard With Coconut Milk

1 16 oz can pumpkin puree

1/4 cup honey

2 large eggs

1 can coconut milk

1 1/2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/2 teaspoon sea salt

Instructions:

  1. Preheat your oven to 425’F.
  2. Beat the eggs in a large mixing bowl, then add in the rest of the ingredients and mix on low speed until combined. Add the coconut milk slowly so it doesn’t splash everywhere!
  3. Pour into a 9 inch pie plate, or a 9×9 baking dish and bake at 425`F for 15 minutes, then turn the oven down to 350`F and bake for another 40 to 50 minutes. The custard is done when a knife inserted in the center comes out clean.
  4. Let the custard cool, then enjoy!

Let me know what you think! It was definitely a hit at our house!

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Comments

  1. Dana Pugsley says

    January 1, 2013 at 8:22 pm

    That looks delicious and very simple to make! Healthy too!

  2. Valarie Lee Gentry says

    January 2, 2013 at 12:53 pm

    This is a great recipe for dairy free! I love pumpkin so I can’t wait to try this! Thanks for the recipe!

  3. Tameka Downing says

    January 3, 2013 at 4:26 pm

    I am not a pumpkin pie fan so this would work for me. It looks yummy!

  4. Terri says

    January 3, 2013 at 8:26 pm

    We love pumpkin!!! This sounds so good.Thanks for sharing.

  5. Joan says

    January 3, 2013 at 11:36 pm

    I love all things pumpkin. This sounds delightful!

  6. Susan Johnson says

    January 4, 2013 at 1:42 am

    This sounds delicious. I love coconut milk, which I discovered through learning Thai cooking, but hadn’t thought about substituting it for milk products, because of the fat content. I will definitely have to try it, I’m sure it goes well with the pumpkin and spices.

  7. Michelle F. says

    January 5, 2013 at 2:29 pm

    That looks so yummy.

  8. Lucy Lopez says

    January 6, 2013 at 9:12 pm

    This looks so good. Love pumpkin and I can’t wait to try this.

  9. Carol Munger says

    January 6, 2013 at 10:07 pm

    I think this might just be a hit in my house for after Thanksgiving, I would like to start making some deserts other than during the holidays and this one sounds like something my family might just eat.

Trackbacks

  1. 9 Fun Last Minute Thanksgiving Cupcake, Cake and Dessert Ideas says:
    November 20, 2012 at 4:45 pm

    […] it’s super cute for your Thanksgiving dessert table, and playing with gum paste is fun!10. Pumpkin Custard (via Home and Garden Cafe) for those who are looking for a gluten free, dairy free Thanksgiving […]

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