I shared a picture of the pumpkin pie custards I made for Thanksgiving on social media (yep, the one above), and got a ton of requests for the recipe. It’s gluten-free, sugar-free, and dairy-free because of food allergy life in my house. However, NO ONE NOTICED. Because it’s goddamn delicious.
This basically tastes like a super scrumptious pumpkin pie without a crust. If you’re still in fall foods mode—which I am all damn year—whip these up and devour.
Chelsea’s Sugar-Free, Dairy-Free, Gluten-Free Pumpkin Pie Custard
- 15 oz. canned pumpkin (I used Libby’s)
- 4 eggs, beaten
- ½ cup unsweetened coconut cream (if you are all about dairy, same volume for heavy cream)
- ½ cup granulated Swerve (or if you’re not doing sugar free, this same measurement should work for regular sugar)
- 2 tsp. pumpkin pie spice
- 2 tsp. vanilla extract
- ½ tsp. salt
- Optional (but delicious): whipped topping and nutmeg
- Preheat oven to 350F
- Grease 8 oz ramekins with olive oil (this would probably work in a pie plate, too)
- In a large bowl (I used a stand mixer) beat the eggs. Once those are ready, add all other ingredients and mix on medium speed until fully combined. It’ll be smooth, but thick.
- Pour evenly between six ramekins
- Bake for 40 minutes or until a toothpick in the center comes out clean.
- Let cool for 15 minutes. You can then eat one warm (that’s me) for quality assurance. Place the rest—or all of them if you have more control than me—into the refrigerator to chill. They’re very good served chilled.
- Invert onto a plate, and top with optional whipped topping (or cream if you aren’t dairy free) and a sprinkle of nutmeg. You could also totally scarf them from within the ramekins and spare yourself an extra dish to wash.