The Best Pumpkin Pie Custard (Dairy-free, Gluten-free)
If you're a fan of pumpkin pie filling, but not the crust, you will love this Pumpkin Pie Custard! It's baked in a ramekin without a crust, making it a delicious pumpkin pie alternative! This wholesome dessert becomes complete with a dollop of whipped cream and candied pecans!
Ingredients
- 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient)
- 3 eggs
- 1/2 cup full-fat canned coconut milk
- 1/2 cup maple syrup, agave, or honey
- 1 1/2 tsp vanilla extract
- 1 tbsp pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F.
- Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.Pour the filling into 4 individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.Serve with coconut milk whipped cream.