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paleo-pumpkin-custard-in-shell

(Dairy-Free) Baked Pumpkin Custard

Served hot or cold, this dairy-free, Paleo-friendly custard is baked in a whole pumpkin.
Course Appetizer, Dessert
Keyword autumn dessert, Paleo, pumpkin custard
Author Angela Sackett | Everyday Welcome

Ingredients

  • 2 small baking pumpkins about 6-8” in diameter
  • 1 can full-fat coconut milk
  • 1 can coconut cream*
  • 6 large eggs
  • ¼ cup real maple syrup
  • 1 tablespoon molasses
  • 1 tablespoon pumpkin pie spice blend or cinnamon
  • ½ teaspoon cardamom
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • Fresh nutmeg to garnish optional

Directions

  1. Preheat oven to 350 degrees.
  2. Carefully cut a small circle around stem of pumpkins and remove top.
  3. Scoop out seeds and loose flesh and set aside (or save for cleaning and roasting).
  4. Place pumpkins and lids on a parchment-lined rimmed baking pan.
  5. In a saucepan over medium-high heat, bring coconut milk and cream to a boil and set aside.
  6. In a large bowl, beat eggs, maple syrup, and spices with an electric mixer on medium-high speed until light and frothy (about 1 minute).
  7. Very slowly (a tablespoon at a time at first to temper eggs), drizzle hot milk into mixture while mixing on medium speed.
  8. When mixture is fully combined, mix on high speed an additional 30 seconds.
  9. Pour mixture into pumpkins and place in oven.
  10. Carefully pour about 1 cup water around pumpkins on pan.
  11. Bake at 350 degrees, uncovered, for 60-90 minutes.
  12. Custard is done when it looks firm and a knife inserted into center comes out clean.
  13. Garnish while warm, if desired, with fresh grated nutmeg.

Recipe Notes

*May substitute with a second can of full-fat coconut milk. To serve, scoop a serving of custard with a little of the baked pumpkin flesh.