1 1/2 cups cooked pumpkin
1 cup dry curd cottage cheese
4 eggs
1 tsp vanilla
1/4 cup honey
1/2 tsp cinnamon
1/4 tsp cloves
1/4 ground ginger
1/4 nutmeg

Preheat oven to 350 degrees.

Combine all ingredients in blender and blend until smooth. I like to blend the dry curd with the eggs first to get it as smooth as possible.

Pour mixture into custard cups – I used four.

If desired sprinkle a little cinnamon and nutmeg on the top.

Place cups in a glass baking dish. Fill dish with water so it is about half way up the side of the cups.

Bake for 35 minutes. Increase heat to 375 degrees.

Bake for another 10 minutes until custard is set.

Allow to cool before serving.

This recipe being shared on Slightly Indulgent Tuesday.

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at cinemalowdown.com.

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  1. I just wanted to thank you for your site. This will be so helpful for my husband!

  2. Can SCD almond yoghurt be used instead of the cheese?

    And can the spices be omitted?


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