I love making my pumpkin custard as a dessert during the holidays. It’s basically what you would make for a pumpkin pie without the crust.
How do you make dairy-free pumpkin custard?
Pumpkin custard is similar to my dairy-free vanilla custard, except that it has less coconut milk and adds pumpkin puree. I also have not needed to temper the milk the way I normally do for vanilla custard. I love using coconut milk to make custard. I find that the coconut milk adds a natural sweetness to the custard and the texture is very creamy.
Can you use canned pumpkin in pumpkin custard?
You can use canned pumpkin (verify for SCD™) or you can make your own pumpkin puree.
What is the difference between baking the pumpkin custard or cooking it in an Instant Pot?
When you’re doing a lot of cooking, especially for the holidays, using an Instant Pot may make life a bit easier when the oven may not be available. The time it takes to cook the custard is relatively the same when you factor in the Instant Pot coming to pressure and the release, but it is easier in the sense that you can put the custard in the Instant Pot and forget it about it while it cooks. You don’t need to check it and the cups don’t need the water bath like the baked custard does.
The main difference in the finished custard is the look and texture. The Instant Pot custard is more pale than the baked custard and it is not quite as firm. The baked custard is golden on top and firmer, which gives it more of a pumpkin pie feel, without the crust.
They both taste great and which one is better is a matter of personal taste.
What do I need to make dairy-free SCD Pumpkin Custard?
- Instant Pot (if using)
- Ramekins – Oven or Instant Pot safe (if you are using the little Instant Pot ones with the lids, you may need to cook in two batches since they are small)
- Parchment Paper (Instant Pot, if not using lids)
- Aluminum Foil (Instant Pot, if not using lids)
- Large baking pan if not using Instant Pot
- Pumpkin Puree
- Coconut Milk
- Honey
- Vanilla
- Eggs
- Salt
- Cinnamon
- Nutmeg
- Ginger
- Cloves
Equipment
- Instant Pot or equivalent pressure cooker
- Ramekins (pressure cooker and/or oven safe)
- Food processor or electric mixer (stand or hand-held)
- Instant Pot trivet for Instant Pot cooking method
- 9 x 12 baking dish for baked method
Ingredients
- 2 cups pumpkin puree or 1 15 oz can
- 1 cup full fat coconut milk
- 4 large eggs
- ½ cup honey
- 1 tsp vanilla
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- ¼ tsp cloves
- ¼ tsp salt
Instructions
- Add all ingredients to medium mixing bowl or stand mixerbowl
- Start mixing on low speed until all ingredients are justmixed
- Increase to medium-high speed and beat for one minute untileverything is thoroughly mixed
For Instant Pot
- Pour mixture into six Instant Pot safe ramekins so they arethree quarters full
- Cover ramekins – if you have the Instant Pot ones you cancover with the included silicon lid (per manufacturer instructions, if usingramekins that don’t have a cooking safe lid, cover lightly with parchmentpaper, then cover with aluminum foil
- Place trivet in bottom of Instant Pot cooking pot
- Add one cup of water to bottom of pot
- Place ramekins on trivet. It is ok to stack them
- Place lid and Instant Pot and set to sealing
- Pressure cook for 30 minutes
- Remove ramekins and lids and cool to room temperature onwire rack
- Refrigerate for at least two hours before serving
For Oven Baked
- Preheat oven to 350F°
- Line five or six half cup ramekins in large baking pan (ex: 9×13”glass cake pan)
- Pour custard mix in each ramekin so they’re about ⅖ full
- Pour water around ramekins so it comes about halfway up
- Bake custard for 50 – 60 minutes until it is golden on topand firm around the edges, but still slightly soft in the middle (not wet, butjust not as set as the ediges)
- Refrigerate for at least two hours before serving
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