After Russell’s soccer practice and Asher’s baseball game, my kids of course wanted one thing: crustless pumpkin pie. Doesn’t every kid beg their parents for some good old Paleo pumpkin dessert after a sporting event? It may be springtime in May, but at our house we whipped up some amazingly easy – 5 minute easy – pumpkin custard cups like it was mid-November.
This versatile grain-free dessert/snack/breakfast recipe is low in sugar, high in protein and is very simple to make and refrigerate for up to three days. I also freeze batches to use for a quick breakfast and for my sons’ school lunches. If you’re trying to have some healthier options on hand for your kids, this one has been a winner with mine for 7 years running 🙂
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 2/3 cup coconut sugar
- 3 eggs
- 2/3 cup full fat coconut milk
- 16 oz boxed pumpkin 15oz can will work too
- Preheat your oven to 350. I use convection bake - if you have that option it works well.
- Mix dry ingredients - use a fork to rid any clumps in the coconut sugar.
- Mix the eggs with the dry ingredients and then add your milk and pumpkin. You can use a mixing bowl and fork or your stand mixer.
- Using coconut oil, lightly grease your mini silicone muffin tray - I think this is the easiest way to make these. And then fill each muffin cup almost full. Place the tray on a cookie sheet to keep it steady to and from the oven rack.
- Bake 35-40 minutes at 350.
- Remove from oven and let cook on a rack. Silcone Muffin Tray: Once a bit cool, I place in the fridge to cool more and then the custard cups will literally fall out smoothly to eat or store. Ramekins: You can serve immediately warm or let cool. The custard cups came out almost as well of the ramekins as the silicone but you need to use a knife to loosen.
You can also use fancy ramekins and serve the custard from oven to table but these will need to be placed in a baking dish filled and a warm water "bath" as they cook. It's really not difficult to do but it's another step. The photo of this recipe is from some mini tartlette pans I used which work just like a ramekin.
I hope you enjoy making this yummy pumpkin treat any time of the year!
Wishes of Health & Gratitude,
xo Robin
Hi, I’m Robin. After twenty years of following a rotation diet, I have lots of delicious recipes and meal plans to share. Whether you’re Gluten-Free, Paleo, Vegan or a happy omnivore, you’ll find fun, easy ideas to enjoy your health and your food!
