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You are here: Home / Recipes / Breakfast / Rich Pumpkin Custard

Rich Pumpkin Custard

October 17, 2012 by KerryAnn 6 Comments

Rich Pumpkin Custard

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

Rich Pumpkin Custard is one of the great pleasures of the Fall. I love being able to pack lots of good nutrition into a dish, especially one my kids like, and my kids really enjoy custard. It’s equally good for breakfast or dessert.

This pumpkin custard has a surprise in it. I used dehydrated pumpkin and I rehydrated it using coconut cream, making this dessert extra-rich. You can learn how to roast, puree and dehydrate pumpkin to make pumpkin powder and much more in our Real Food Holidays series.  For the Harvest, we’re teaching a variety of storage methods and recipes for a variety of in-season foods.

Coconut cream is one of my favorite foods, it’s so versatile and easy to use in the place of dairy, with lots of good fat to keep you full and going all morning. If you do not have dehydrated pumpkin powder to work with, use 1 cup of coconut cream and 1 cup of pumpkin puree instead.  You will still get a good custard, it just won’t be as rich.

If you want this to have a lighter texture than a traditional custard, whipping air into it using the blender works. That’s what I did to this batch to make it lighter. If you like a traditional custard, only pulse the blender until just combined and uniform.

If you like pumpkin, there are more recipes listed below, including my favorite, Crock-Pot Pumpkin Pudding, and some pumpkin donuts. You can view an index of all of our recipes here.

 

 


Pumpkin Custard
From CookingTF.com
Serves 4

2 cups coconut cream, dairy milk, dairy cream or a combination*
1/4 cup dehydrated, powdered pumpkin*
2 eggs
4-6 Tbs coconut palm sugar
1-2 tsp cinnamon
1/8 tsp sea salt
Dash Concentrace, optional
Dash ginger
Dash nutmeg
Dash allspice
Dash cloves

In a saucepan, heat the coconut cream to a full, rolling boil. Whisk in the powdered pumpkin thoroughly, and allow to sit for ten minutes, whisking occasionally. Cool completely.

Preheat oven to 325 degrees. Set a kitchen towel into a 9×13 pan. Grease four ramekins and place into the 9×13 pan, on top of the towel and set aside. Place a pot onto boil with 2 quarts of water.

Place the pumpkin mixture and the remaining ingredients into a blender and blend briefly until smooth and uniform. Pour into the four ramekins, equally.

When the water comes to a rolling boil, move the 9×13 pan holding the ramekins to the oven, and pour the boiling water around the ramekins, into the bottom of the 9×13 pan. Be careful, water getting into the custard won’t be tasty. Gently slide them into the center of the oven and bake for 50-60 minutes, until a knife inserted into the center of the custard comes out clean.

*Note: If you don’t have dehydrated pumpkin, you can use 1 cup of coconut cream and 1 cup of pumpkin puree instead.

This post is shared at Creative Juices, Simple Lives, and GAPS Friendly Friday.

 

Related Posts

  • Hidden Veggies: Pumpkin Bean Fudge!
  • Crock-Pot Pumpkin Pudding
  • Fried Pumpkin Donuts!

Filed Under: Breakfast, Desserts, Featured Recipe, Hidden Veggies, Recipes, Snacks, Sneaky Nutrition, Vegetables

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. Mike Lucas says

    October 18, 2012 at 10:41 am

    Hi Kerry-Ann,
    I think there may be another way to get your rich custard with regular pumpkin puree. If you have “creamed coconut” (sold in small boxes at ethnic grocery stores), you could use that as it can be mixed with water to create coconut cream. So the water content of the pumpkin puree would be creating the coconut cream from the creamed coconut. It might be a bit tricky to figure out exactly how much to use but seems doable.

    Does the Concentrace enhance the flavour at all? I would rather just drink some extra in my water (I like the taste in water, up to 20 drops/glass) than risk ruining the flavour of this dish.

    Thanks for the great recipe!

    Reply
    • KerryAnn says

      October 18, 2012 at 1:32 pm

      Mike, you don’t taste the concentrace at all. Just a dash, is low enough that no one notices it. You can easily get up to 10 drops in things with a good texture or stronger flavor, like pumpkin, without a notice. That’s per serving, not for the whole dish. So I’m pretty comfortable just putting a dash into the whole thing.

      Reply
  2. Jen Starks says

    November 1, 2012 at 9:00 am

    I have never considered dehydrating pumpkin and turning it into a powder. Brilliant! I can’t wait to check out more suggestions on preserving other in-season foods. Thanks!

    Reply
  3. sabine says

    December 13, 2012 at 3:38 pm

    damn….guess i may not be the first to come up with pumpkin powder! 😉

    Reply

Trackbacks

  1. 25 Gluten-free & Dairy-free Pumpkin Recipes says:
    October 28, 2013 at 10:26 pm

    […] Rich Pumpkin Custard @ Intentionally Domestic […]

    Reply
  2. Pumpkin Madness {a collection of recipes} - Your Thriving Family says:
    January 9, 2014 at 8:06 pm

    […] options)Pumpkin Cream PuffsPumpkin Chocolate Chip CookiePumpkin FudgeCrock Pot Pumpkin PuddingRich Pumpkin CustardPumpkin Bean FudgeBaked Pumpkin Breadless PuddingPumpkin Pie with Gluten Free Flax Crust (S)Double […]

    Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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