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If you love all things fall, then you will definitely enjoy this homemade pumpkin custard! It is creamy, spicy and perfect for dessert on cooler nights. Paleo, gluten-free, animal-based.
Print Recipe

Homemade Pumpkin Custard

Servings: 8 people
Calories: 166kcal

Ingredients

  • 2 cups canned 100% pumpkin
  • 8 eggs
  • 1/2 cup maple syrup coconut sugar also works here
  • 3/4 cup milk of choice
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350F.
  • Mix all ingredients together in a bowl. Stir until well-combined. Pour mixture into a 9" x 12" greased pan and bake for 35-40 minutes, or until no longer soft in the center. Remove from oven and allow to cool for at least 30 minutes before slicing, otherwise it falls apart.
  • Once cooled, top with whipped cream, chocolate sauce and a sprinkle of cinnamon, if desired.
  • Store leftovers in the fridge in an air-tight container for up to 5 days.

Notes

Nutrition Facts (per slice, recipe makes 8 slices): 6 g fat, 20 g total carbs, 2 g fiber, 8 g protein