Happy (almost) Thanksgiving! This pumpkin custard dessert is a really simple recipe that takes just 10 minutes to put together — the longest part is cooling the mixture until it sets. But it’ll be worth the wait, I promise!
Pumpkin custard, pumpkin pudding, whatever you want to call it, there are pretty much three steps: blend, heat, set.
Today’s star ingredients:
- Pumpkin: As we know from my last pumpkin-themed recipe, pumpkin is high in Vitamin C, which is essential for our immune health. With everyone sneezing up a storm around you at Thanksgiving dinner, you’ll be glad you put together an immune-boosting dessert.
- Eggs: These are what make this recipe a custard, and they’re rich in B vitamins and healthy fats that support energy production in the body. No post-dinner naps this year (unless you want to, of course, who doesn’t love a nap?)
- Gelatin: This helps thicken the liquid to give it that jiggly quality we know and love about gelatin-based foods. It’s similar to collagen nutritionally and in being soothing to the digestive tract, but actually more digestible than collagen. I use Great Lakes (looks expensive but it’s for 16oz) for the high quality since I don’t know much about what’s available at the store, but you can use whatever brand you want.
Alright, let’s get to the recipe!
- 1½ cups unsweetened coconut milk or almond milk
- ½ cup pure pureed pumpkin
- ¼ cup maple syrup
- 2 eggs
- 1 tbsp cinnamon
- 2 tsp gelatin
- ⅛ tsp nutmeg
- ⅛ tsp clove
- ⅛ tsp allspice
- ⅛ tsp ginger
- Pinch of salt
- Place all ingredients in a blender and blend until smooth.
- Pour into a small or medium-sized saucepan and gently heat over medium-low, stirring frequently (to avoid clumps) until warmed through, not simmering or boiling. It should be hot enough for you to be able to stick your finger in for just a second without it burning. This takes 5 minutes or so.
- Pour warmed mixture into ramekins, small mason jars, or a bowl if you're not going to make single servings. Place uncovered in the refrigerator until set, which takes about 4 hours. Store covered in the fridge.
- This could totally be the filling for a pumpkin pie if you’re afraid of doing it in the oven. I haven’t tried it, but I see it working if you pre-bake the crust!
- Update! One of my clients successfully tried it with a gluten-free graham cracker crust on the bottom and made little tartlets 🙂
- I also haven’t tried making this recipe vegan. If you have and it worked out for you, let me know what substitutions you made in the comments!
- If you take out the eggs and gelatin, this could make a couple of very delicious pumpkin spice lattes. For my tastes, I’d personally reduce the sugar for that purpose—start small and see how you like it. You can always add more but you can’t take it out!