Pumpkin-Spiced Custard (Pudding)
This Pumpkin-Spiced Custard is rich, creamy, and perfectly spiced, a festive fall dessert that’s both metabolism-friendly and low-carb. Made with eggs and cream (or coconut cream for dairy-free), it’s a nourishing, grounding way to enjoy pumpkin season without the sugar crash.
Why this recipe is good for us:
Eggs
Metabolically: Provide protein and healthy fats that stabilize blood sugar and support satiety.
Ayurvedically: Building and nourishing (brhmana), grounding for Vata during fall.
Pumpkin
Metabolically: Low in carbs compared to most starchy squashes; adds volume and fiber without spiking blood sugar.
Ayurvedically: Sweet and grounding, especially balancing to Vata when cooked with warming spices.
Cream (or Coconut Cream)
Metabolically: Provides fat for fuel in ketosis, helps prevent cravings.
Ayurvedically: Heavy and stabilizing, promotes ojas (vitality) when used moderately.
Pumpkin-Spiced Custard (Pudding)
Servings: 4
Total Time: 45 minutes
Ingredients
1 cup heavy cream (or full-fat coconut cream for dairy-free)
½ cup unsweetened pumpkin purée
3 large eggs
Sweetener of choice, to taste:
¼ tsp pure monk fruit extract, or
¼ cup monk fruit/allulose blend (e.g., Lakanto Classic, allulose blend)
1 tsp pumpkin pie spice
1 tsp vanilla extract
Pinch of sea salt
Optional topping: whipped cream or coconut cream, dusted with cinnamon
Instructions
Preheat oven: 325°F (160°C). Place 4 ramekins inside a baking dish.
Mix custard: In a medium bowl, whisk together cream, pumpkin purée, eggs, sweetener, spices, vanilla, and salt until smooth. Taste mixture and adjust sweetness before baking.
Pour & set up: Divide mixture evenly among ramekins. Pour hot water into the baking dish to come halfway up the sides of the ramekins (water bath).
Bake: Bake 30–35 minutes, until custards are just set but still slightly wobbly in the center.
Cool & serve: Let cool to room temperature, then chill at least 2 hours. Serve cold or room temp with whipped cream/coconut cream and a sprinkle of cinnamon.
Notes
Sweetener: Start conservatively with monk fruit extract; it’s potent. Blends are more forgiving and measure cup-for-cup. I also like to use a little monk fruit and a little stevia to balance it out. You could also omit entirely.
Dairy-free: Use full-fat coconut cream and coconut whipped cream for topping.
Make-ahead: Keeps 3–4 days in the fridge.
Extra festive: Top with crushed pecans or toasted pumpkin seeds for crunch.
