Spiced Pecan Topped Pumpkin Custard

Posted by on October 16, 2015 in recipes | 1 comment

Paleo Dairy Free Pumpkin Custard Delicious!

“But the fruit of the Spirit is love, joy, peace, longsuffering, kindness, goodness, faithfulness, gentleness, self-control.

Against such there is no law.”

Galatians 5:22-23

This spiced pecan topped pumpkin custard is dairy and gluten free, but you will never miss it!  It has all of the mellow hearty flavors of fall, and the spicy pecans take the place of a crust.  It is so easy, your kids can make it!  This past weekend, we hosted  friends and family here for brunch following a Memorial Service for our brother.

Our ten year old mixed all the ingredients for this recipe on her own and got it all oven-ready.  An adult helped with pouring the boiling water and placing all the trays in and out of the oven, but it was such a great help to have the extra hands preparing the food!  The recipe for the pecans yields more than the custard calls for, but they are so delicious on their own, you won’t mind grabbing a handful here and there until they are done.

Spiced Pecan Topped Pumpkin Custard


Ingredients For the Spiced Pecans

  • 2 cups chopped pecans (you can use halves, but they are more expensive)
  • 2 teaspoons chopped fresh rosemary (use dried in a pinch)
  • 1/2 teaspoon cayenne pepper (it spices the nuts, but not too hot)  If you have kids who will not eat spicy, then add the pepper last and divide the mixture in two before you do.  Then just add half the amount of cayenne to one portion of the pecans.
  • 1 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut oil, ghee or butter, melted

Ingredients For the Pumpkin Custard

  • 1 can pumpkin (organic is preferable)
  • 1 can full fat coconut milk
  • 4 eggs (pastured, organic is preferable)
  • 1/2 teaspoon ginger
  • 2 teaspoons cinnamon
  • 1/8 teaspoon (rounded) cloves
  • 1/2 cup plus 2 tablespoons maple syrup

Prepare the Rosemary Spiced Pecan Topping

Rosemary Cayenne Pepper Pecans Ingredients

Preheat oven to 350 F.  Chop fresh rosemary and all all ingredients to a bowl.  Mix well to incorporate.  Spread on a single layer on a cookie sheet.  Place in middle rack of oven for 15 minutes.  Check to see if they are golden brown and aromatic.  If not, keep in oven for another 5-10 minutes, checking often.  When they are complete, remove from oven and let cool on cookie sheet before moving to a bowl.  We often roast the pecans while blending the custard ingredients.

Rosemary Cayenne Pecans Ready to Roast

Prepare the Pumpkin Custard

While the pecans are roasted, place all custard ingredients in a bowl.  Using a large whisk, blend thoroughly to incorporate all ingredients.

Paleo Dairy Free Pumpkin Custard Mixing

Pour the custard mixture evenly into 6 ramekins.  Place the ramekins into a large lasagna pan.  Once you have done this, carefully pour boiling water into the lasagna pan up to the halfway point of the ramekin height.  Adding the water helps the custard to cook evenly.  If you do not have a lasagna pan, or want to skip this step, then it is better to use a large cookie sheet and spread the ramekins apart from each other.  I’ve made this recipe both ways, it turns out better in the water bath.

Paleo Dairy Free Pumpkin Custard pour in boiling water

Place in a 350 F oven.  Check the custard after 40 minutes for doneness.  The custard will poof a little bit and it will be evident they are done.  If you touch the center quickly and it is not firm, then put back in the oven and check every five to ten minutes.

Cooking time will vary if you do not use the water bath and may take longer.

Now for the best part… sprinkle each custard with 2-3 tablespoons of spiced pecans and enjoy.  These are dairy free and paleo, but if you are not dairy free, why not add a dollop of whipped creme?


Paleo Dairy Free Pumpkin Custard Ready to Eat

1 Comment

  1. This classic pumpkin pie will make your guests so happy! Creamy pumpkin custard is gently spiced and baked into a flaky, butter-y pie crust. Garnish with crisp candied pecans, for an unforgettable twist on the traditional Thanksgiving dessert.