Low-Fat Low-Carb Low-Sugar
Vegan + Vegetarian

Healthy Pumpkin Pie Custard

Prep: 15 mins
Cook: 68 mins
Servings: 4

This is a perfect dessert option for pumpkin pie season! All the familiar aromatic flavors, creamy (but no dairy!), and lightly sweetened, but sans crust. Simple to make – you can even make this ahead of time for easy aprés dinner serving!


  • ½ cup organic, unsweetened pumpkin purée (canned)
  • 1 ¾ cup almond or coconut milk
  • ¼ cup raw honey
  • 2 Tbsp. tapioca starch
  • 1 Tbsp. water
  • 1 large Pasture-Raised egg
  • 1 tsp. pure organic vanilla extract
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground allspice
  • Organic Greek yogurt

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)2133%
Saturated Fat (g)210%
Carbohydrates (g)3311%
Protein (g)1121%
Sugars (g)200%
Fiber (g)625%


  1. In a small bowl, combine the water and the tapioca starch until the starch is dissolved.
  2. In a saucepan, mix together the coconut milk, the egg, and the honey. Bring the coconut milk mixture to a boil while whisking constantly. Then pour in the water-tapioca mixture while continuing to whisk. Cook for 1 to 2 minutes and remove from the heat.
  3. In a bowl, combine the pumpkin purée with all the remaining ingredients, and whisk until well blended.
  4. Slowly add the pumpkin purée mixture to the coconut milk, whisking constantly, and place over low heat. Cook, stirring constantly, for 3 to 4 minutes.
  5. Divide the custard evenly among dessert bowls, and chill until pudding is set, 1 to 2 hours.


Try adding a dash of grated fresh ginger!

Healthy Pumpkin Pie Custard

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