January 3, 2020

Dairy-Free Coconut Pumpkin Custard. {Recipe}

I wanted a healthy version of crème brûlée and incorporated my spin on it for the holidays, hence the pumpkin.

I absolutely love this version I created—it is full of flavor and is light and delicate as well. I love creating seasonal recipes; however, I find myself making this all year long!

One of the reasons I created this was because my daughter is dairy intolerant and loves crème brûlée. It’s a family favorite too, it’s so healthy and delicious.


1 cup (225g) organic pumpkin pie mix (canned pumpkin)

13 1/2 ounces (330g) organic coconut milk

4 organic eggs

3/4 (70g) cup organic coconut sugar

1/2 teaspoon (3g) salt


Preheat oven to 350 degrees Fahrenheit (175C). Beat organic coconut milk, pumpkin pie mix, eggs, and salt. Add in 1/3 cup of organic coconut sugar, mix well.

Fill six custard cups with 2/3 cup of pumpkin mixture. Make a water bath by filling a 9” by 13″ baking dish with four cups of hot water. Place each filled custard cup in baking dish.

Make sure water comes to level of custard.

Bake for 35-40 minutes, or until a knife inserted near center of the custard comes out clean. Chill custard at least two hours or overnight.

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