Pumpkin custard is perfect for times when you need a tasty dessert fast. Think of this recipe like pumpkin pie in a bowl. Creamy, spicy, and not too sweet, this dessert is a delicious and nourishing treat. Sunflower butter or pumpkin seed butter can substitute for the almond butter to make this treat nut-free.
These pumpkin custards will satisfy your pumpkin cravings. They are everything you love about pumpkin pie without having to worry about the crust!
WHY WE LOVE THIS RECIPE
- Make-ahead dessert. You can make it up to a day ahead and store it in the fridge until you're ready to serve it, covered tightly.
- Loved by all! This pumpkin custard is a great addition to your menu that is good for all (it is gluten-free too!)
- Quick and Easy to make. It only takes a few minutes to prepare, and the finished product is delicious!
INGREDIENTS
Here’s what you need for Pumpkin Custard:
- Pumpkin
- Almond Butter
- Coconut Milk
- Maple Syrup
- Agar Powder
- Warm Water
- Vanilla Bean Powder
- Pumpkin Spice
- Sea Salt
- Optional: Nutmeg
INGREDIENT NOTES
- Vanilla: Even in desserts, if you use vanilla, you should also use salt to help bring the flavor of the vanilla to the forefront.
- Almond Butter: Check the almond butter recipe on the package if you are using store-bought almond butter.
- Agar Powder: Use agar as a great vegan substitute for gelatine or in baking, a way to improve the consistency of preserves and dressings, and as an alternative to eggs.
HOW TO MAKE PUMPKIN CUSTARD: STEP-BY-STEP INSTRUCTIONS
Prep and cook the pumpkin if using: Cut the pumpkin in half. Use a large spoon to remove the seeds. Cut into big chunks. Place the chunks into a medium size saucepan. Add enough water to cover the bottom of the pan by one inch. Cover and bring to a boil over medium-high heat. Reduce to simmer on medium-low, covered, for 25 minutes, or until easily pierced with a fork. Transfer to a blender and blend until smooth.
In a small bowl, mix together the agar powder and warm water.
In a blender or food processer, combine ¾ cup of the pumpkin purée, coconut milk, maple syrup, almond butter, pumpkin pie spice, sea salt and vanilla bean powder. Blend for a minute or two. Transfer to a medium saucepan.
Over medium-high heat, bring the pumpkin mixture to a gentle boil, stirring occasionally. Stir in the agar-water mixture. Whisk well. Reduce the heat to low, cover, and cook for 20 minutes, whisking occasionally.
Meanwhile, make the coconut whipped cream: Place the heavy coconut cream, powdered monkfruit sweetener and vanilla bean powder in a blender. Blend until smooth. Drain any excess liquid that separates from the cream. Set aside. I don’t recommend chilling as it will get too hard.
Remove the pumpkin custard mixture from the heat. Transfer to 3 or 4 small pudding dishes. Cool to room temperature, then chill for 1 hour before serving. Serve the pumpkin custard with a dollop of coconut whipped cream and a pinch of nutmeg.
In a mixing bowl, place the softened butter and powdered sugar. Use a hand mixer to whip until fluffy. This will take about 10 minutes. Add the vanilla extract and lemon juice and mix again briefly to incorporate. Transfer the vanilla cream filling to a piping bag fitted with a large star or round piping tip.
EXPERT TIPS
- All-purpose flour: The majority of cookie recipes call for pastry or all-purpose flour. Cookies that are baked with cake flour, which has a lot of starch, or bread flour, which has a lot of gluten protein, tend to spread less.
- Butter: Because there is no "industry standard" - baking recipes typically call for unsalted butter.
- Cornstarch: Cornstarch contributes to the creation of a crumbly and tender dessert-like texture when added to cake, cookie, and shortbread recipes.Cornstarch is frequently utilized as an anti-caking agent in commerce.
FREQUENTLY ASKED QUESTIONS
What are the 3 types of custard?
While stirred custards can be much runnier and typically only contain the yolks, baked custard is typically firmer and made with whole eggs. Steamed custards tend to be made with broth or plant-based milk rather than dairy, which is more common in Asia.
What is pumpkin mousse made of?
Whipped cream, pumpkin puree, sugar, and comforting spices are the ingredients in pumpkin mousse.
What is the most popular dessert made from pumpkins?
Thanksgiving simply isn't the same without a slice of delicious pumpkin pie. A bite into that smooth pumpkin filling with its flaky crust and classic pumpkin spice flavors is the best thing.
What can you make out of a pumpkin?
There are a lot of pumpkin recipes that you can try like pumpkin pie, pumpkin soup, toasted pumpkin seed (pepitas), pumpkin spice latte, and many more!
What is the most popular dessert for Thanksgiving?
Pumpkin pie and pumpkin spice latte are the classic Thanksgiving flavors.
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Apple Dumplings
- Yield: 3 servings 1x
- Diet: Gluten Free
Ingredients
3 apples, peeled and cored
1 Tbsp. + ½ cup butter of your choice
2 teaspoons monkfruit sweetener with erythritol + extra for sprinkling the apples before baking (or regular sugar)
1 teaspoon cinnamon
1 ½ cups almond flour, divided (or all-purpose flour)
1 Tbsp. coconut flour (or all-purpose flour)
2 Tbsp. arrowroot powder (or all-purpose flour)
½ teaspoon sea salt
⅛ teaspoon baking powder
¼ cup almond milk
Sauce:
1 - 2 cups water
1 teaspoon arrowroot powder + 1 Tbsp. cold water
½ cup monkfruit erythritol sweetener (or regular sugar)
2 tablespoon butter of your choice
1 teaspoon molasses
½ teaspoon cinnamon
Few pinches sea salt
Instructions
1. Lightly oil a medium size baking dish.
2. Slice a thin piece off the bottom of each apple so that they sit evenly. In a small bowl, combine together 1 tablespoon of the butter, 1 teaspoon of the monkfruit sweetener and cinnamon. Fill each apple with a spoonful of this mixture.
3. Make the dough: In a food processor, combine ¾ cup of the almond flour, coconut flour, arrowroot powder, sea salt, baking powder and 1 teaspoon of the monkfruit sweetener. Process to blend. Add ½ cup of cold, cubed butter. Add the almond milk. Add the remaining ¾ cup almond flour. Blend again. Turn the dough onto a piece of parchment paper dusted with arrowroot powder. Shape the dough into a flat disk. Cut into 3 equal size pieces and reform the pieces into a round flat disk. Wrap each disk of dough with parchment paper or plastic wrap. Chill in the refrigerator for 30 minutes.
4. Make the sauce: In a small saucepan, place the water. Use less water for a sweeter, more concentrated sauce. Or use 2 cups if you like more sauce with your dumplings. In a small bowl, stir together the arrowroot and the tablespoon of cold water. To the saucepan, add the monk fruit sweetener, butter, molasses, diluted arrowroot, cinnamon and sea salt. Simmer over medium low heat for 30 minutes. If you like your sauce sweeter, feel free to add more sweetener.
5. Preheat the oven to 350 degrees F. Remove chilled dough from the refrigerator. Place one disk of dough between two sheets of parchment paper. Roll into a 6-inch circle. Place one of the prepared apples in the center of the dough. Use the parchment paper to wrap the dough up around the sides of the apple, covering it with the circle of dough. Repeat with remaining dough and apples. Place the apples in the prepared baking dish. Bake for 30 minutes.
6. Spoon the sauce over the apples to fill the baking dish. Sprinkle with a little extra monkfruit sweetener. Bake for another 20 minutes. Serve warm, drizzled with the sauce.
- Category: Dessert
- Cuisine: Paleo
Keywords: Apple Dumplings
TRY THESE HEALTHY COOKIE RECIPES NEXT:
- Pesto is one of the easiest things to make, and it can dress up not only pasta but roasted root vegetables or a wrap. This recipe uses zinc-rich pumpkin seeds instead of traditional pine nuts.
- Pumpkin seeds may be small, but they are associated with several health benefits. Learn how to toast pumpkin seeds here!
- You must try our Vegan Paleo Pumpkin Pie with a Keto Option!
- Here is another great Pumpkin Pie recipe you can try for your family!
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