Dairy Free Pumpkin Custard

This year I made an entirely gluten and dairy free menu for Thanksgiving.  I was also in charge of coming up with the dessert.  Wanting to keep with tradition I came up with a pumpkin custard which I topped with a fantastic soy whipped cream which tasted pretty fantastic.  (It looks like a redi whip container.)  It is a super simple recipe and I’ll definitely be making this every year.

Yields 4 – 5 custards

1- 15 oz. can pumpkin (not pie filling)
1 – 16 oz. can unsweetened coconut milk
2 eggs, lightly beaten
3/4 cup sugar, granulated
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground cloves
1/4 tsp ground nutmeg
1 tsp ground cinnamon


  1. Preheat the oven to 425 degrees.
  2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture.  Gradually stir in the coconut milk.  Evenly pour into 4-inch diameter ceramic custard dishes.
  3. Place dishes into an oven safe baking pan.  Pour hot water into the baking pan so it comes about 1/2 inch high on the glass dishes.
  4. Bake in the oven for 15 minutes before reducing the heat to 350 degrees and baking for another 40-45 minutes or until an inserted knife comes out clean.
  5. Serve warm topped with soy whipped cream (or all by itself) or refrigerate and serve cold later.
Top it with some dairy-free whipped cream and you'll never want to eat crust again!

Top it with some dairy-free whipped cream and you’ll never want to eat crust again!


Tags: , , , , , , , ,

About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

One response to “Dairy Free Pumpkin Custard”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: