Gluten-Free Pumpkin Custard: A Delightful Fall Treat!
A creamy and delicious gluten-free pumpkin custard perfect for fall.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 can (15 oz) pumpkin puree
- 1 cup coconut milk
- 3/4 cup maple syrup
- 3 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine pumpkin puree, coconut milk, maple syrup, eggs, vanilla extract, cinnamon, nutmeg, and salt.
- Whisk until the mixture is smooth and well combined.
- Pour the custard mixture into a greased baking dish.
- Bake for 45-50 minutes, or until the custard is set and a knife inserted in the center comes out clean.
- Let it cool before serving. Enjoy!
Notes
- Serve with whipped cream for added flavor.
- Can be stored in the refrigerator for up to 3 days.
- For a spicier flavor, add a pinch of ginger or cloves.
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg