This is my favorite Fall and Holiday dessert! It is high in protein, and has the nutrition of pumpkin, and the sweetness of natural sweeteners like honey and maple syrup that make it a perfect substitute for pumpkin pie.

Pumpkin Custard
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  • 9 egg yolks
  • 1 cup whole milk
  • 1 cup coconut milk (canned)
  • ¼ c. maple syrup
  • ¼ c. honey
  • 2 c. pumpkin puree
  • 1 tsp. Cinnamon
  • ½ tsp. Nutmeg
  • A pinch of cloves


  1. Preheat oven to 350 degrees. Combine all ingredients in a large bowl in a double boiler on your stove, or a large pot filled halfway with water so the ingredients don’t scald or curdle when in contact with direct heat. Continue stirring ingredients until they thicken and can leave a thin coat on a wooden spoon.  
  2. Transfer ingredients to an oven-safe dish, and bake uncovered for 45- 50 minutes. The custard should be browned on top, and around the sides, with a few heat pockets bubbling in the middle- it should not be runny or boiling, but moist and a soft, solid texture. Remove from oven and let sit for 15 minutes. THe result should be a soft custard, pumpkin pie- like texture. Enjoy with a spoonful of real whipped cream!