Imagine a pumpkin pie without the crust. That’s pumpkin custard. Now, imagine it full of nutrient-dense egg yolks from pastured hens, cream from grass-fed cows, and the tiniest hint of a naturally-evaporated sugar. Suddenly that pumpkin custard is rich in the essential vitamins & fats your body needs to stay healthy while being just sweet enough to pass as a dessert.
This pumpkin custard recipe comes from Jenny @ Nourished Kitchen’s Happy & Healthy Holidays E-Course. In that course, she shows you how to make all your family favorites — HEALTHY. Pack in the nutrients, not the pounds this holiday season!
Pumpkin Custard Recipe
The Players
- the puree of 1 pie pumpkin, about 2 cups (see video below)
- 9 pastured egg yolks, beaten
- 2 cups of heavy cream (preferably from grass-fed cows) (where to find raw cream)
- 1/2 cup sucanat or rapadura (naturally evaporated cane sugar) (where to find natural sweeteners)
- 1/2 tsp ground cinnamon (where to buy authentic, fresh, out-of-this world cinnamon)
- 1/4 tsp ground nutmeg
- 1 tsp vanilla extract
- dash of sea salt
Click here to find bulk, organic spices online.
The How-To
1. Preheat oven to 350F.
2. Whisk all the ingredients together until creamy.
3. Heat pumpkin mixture over a double-boiler (or make do with a glass bowl over a sauce pan containing 2 inches of boiling water) and stir continuously until thick enough to coat a wooden spoon.
4. Pour into a baking dish and bake for 30-40 minutes, or until a toothpick inserted into the center comes up clean. Serve hot!
How To Make Pumpkin Puree
The Happy & Healthy Holidays E-Course comes with more than 175 recipes and 30 meal plans. And, in each lesson, you’ll also get 3 video tutorials showing you the techniques necessary to make these dishes!
For delicious dessert recipes created by an award-winning pastry chef similar to this one (dairy-free and grain-free), I highly recommend the Paleo Sweets Cookbook.
It’s got 73 mouthwatering recipes for healthy desserts, including:
- Grain-Free Oreos,
- Key Lime Pie,
- Grain-Free Snickerdoodles,
- Double Chocolate Hazelnut Cake, and more!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
Videos like this one, which Jenny released as part of her Bonus Mini-Lesson for Thanksgiving. You have signed up for that, haven’t you? It’s considerably shorter than a real lesson, but it’s FREE. If you haven’t yet, go sign up for it now.
Happy & Healthy Holidays from Jenny
Do you like the idea of making your holidays healthier? Why not check out Jenny’s Happy & Healthy Holidays Online Cooking Course?
The complete course is only $89! That’s less than $10/class, and includes 30 videos, 30+ menus, 175 recipes, exclusive online forum access where you can exchange holiday planning ideas and ask Jenny your burning questions about her recipes, and more!
Or, you can sign up to take individual lessons for just $15/class.
Go check it out now and see if it’s not just what you need to keep your holidays simple, wholesome, and healthy this year!
(photo by vsimon)
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Thank you!!! I really need to use some of my pumpkins and didn’t “need” another pie with crust! 😛 Really looking forward to this one!
You’re welcome!
No molasses? I always put molasses into every pumpkin recipe I make. The tastes go so well together, and blackstrap molasses is a great source of many minerals.
Interesting. I think if you use sucanat or rapadura, it will already taste plenty like molasses. Since they’re truly unrefined cane sugars, they’ve never had the molasses removed.
Kristen is right: the molasses is already contained in whole unrefined cane sugars like sucanat and rapadura; using molasses in this recipe may result in a custard that is liquidy and liable to break; however, if you’re steadfast about wanting a pumpkin custard with molasses, try this recipe from last year: http://nourishedkitchen.com/pumpkin-molasses-custard/
i’m really excited to try this recipe out. i’m on a candida diet (indefinitely it seems), but i wanted to have something sweet-ish for thanksgiving, and this looks perfect! one question: would i get a similar result if i used whole eggs instead of just use the egg yolks? i always feel like i am wasting food when i use just the yolks…
thanks!
You can use whole eggs – only use about 6 instead of nine; however, be aware that this will result in an “eggy” custard that may be likely to break. So your dessert must be eaten immediately. Instead, I’d recommend that you freeze the whites, which can then be used to make meringues or to make candied and spiced nuts (recipes also included in the series).
thanks!
I would love to make this. I have never officially made custard, so it’s kind of a new adventure for me!
how might this work with coconut milk instead of cream?
Hi Kristen.
That sounds absolutely delicious! I’ve made coconut and pumpkin custard and normal dairy custard with pumpkin- which are really yummy!
Thanks for sharing!
Oh, yum, yum! This sounds rich and delicious! And I have my own pastured duck eggs with fantastic orange yolks that will be fabulous. Can’t wait to try it! Jenny’s class sounds like lots of fun, too!
I recently posted on cooking pumpkins. The EASIEST way is to just put the whole pumpkin in the oven at 350 for 30 minutes or so until it is soft (check with a fork). Cut in half and scoop out the seeds. Puree and you are done.
The candida diet, I am sure you do not eat yeast. I have a Ayurvada Pratitioner who has developed a pancake, that I use as a wrap and also use it just as my bread and have also made yummy enchalitas. You can use any whole grain, I like 1/2 c emmer and 1/2 c rice and 2 tab of whole flax seeds. Soak over night drain and rinse, put into a blender cover with water just a 1/2 inch, or less over it blend. Use a cast iron pan, I love my pancake pan.I use organic sesame oil for the yummy taste.Just use enough to coat the pan and add as needed. So pour a circle of it on and spred it out then turn. So good. And my healer says she gives this recipe to her clients as yeast is a very unhealthy thing for people. Enjoy! Email if you like [email protected] Francie PS When I need a crunchy cracker like fix I will ad a bit more oil and cut the pancake in wedges, sprinkel girlic poeder on it and let it crunch up. I also put the pancake on the cas iron pan when I eat it or make a sandwich to take with me.
PLEASE make your recipes printer.
Hi Kristen,
Great website! I was looking at your natural sweeteners, and something I just recently learned (I believe through Tropical Traditions) is that coconut sugar is not a sustainable product – since it takes the bud for the coconut, to make into the sugar, the coconut cannot develop and the growing popularity of coconut sugar is harming the coconut industry – and as you know coconuts are soooo healthy. Just something I thought you would like to know. (I currently have some coconut sugar because I thought it sounded great, and I do like it, but I will no longer purchase it now that I have learned this.) I think raw, organic sugar cane is probably a more sustainable product – and also very delicious.
Thanks… & all the best as editor of a great resource!
Sincerely,
Cindy Iwen
Hi Cindy,
Thank you for your comment! I’ve addressed this issue in an earlier post, here:
https://www.foodrenegade.com/coconut-sugar-sustainable/
Kali Ezell
Sarah Horn