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These 10-Minute Pumpkin Pie Custards are the perfect Paleo addition to your Thanksgiving dinner!
Happy Thanksgiving-eve, my sweet turkeys!
For our first Thanksgiving as husband and wife, we’re actually headed BACK to San Angelo, TX (where we got married) to spend the weekend with Austin’s family. I tell you what, getting married in October, with the holidays and even more family time just around the corner, has got me down-right spoiled. I love family time (especially family time centered around the dinner table) more than I love my neon yellow Kate Spade pumps …which is a lot.
Because us birds of a feather flock together, I’m sure most of you have your Thanksgiving menu planned out to the T. You’ve already been to the grocery store and started prepping all the wonderful goods you’ve got planned for your lovely families. I know some of you leaned on my Fed+Fit Holiday Feast for a jump start on menus and shopping lists. To you, wonderfully and thoroughly prepared kitchen divas, I tip my hat. I hope you’re reading this while you curl up on the couch with a cup of coffee (or wine, depending/not depending on the hour) while your carefully planned dinner party practically cooks itself.
This pumpkin pie custards recipe is a shout-out to the rest of us (i.e. the other side of my personality). I’m talking to that person who looked up from their computer on Tuesday morning and said, “Thanksgiving is Thursday? THIS THURSDAY?!” We’ve had our head so buried in our work, school, kids, etc., that we haven’t done any planning. In fact, we’re considering ordering Chinese food for Thanksgiving dinner because …can you even defrost a turkey in less than 12 hours? (answer is: yes …been there, but it’s tricky).
I’m posting this recipe because it’s a SLAM DUNK, sure to be a Thanksgiving family favorite, dessert recipe that wont have you standing in line for a not-very-good pumpkin pie at your local BBQ restaurant. Here, in no particular order, are the reasons I love this recipe so much:
- It takes, literally, 10 minutes to make. The fridge does the rest of the work (you’ll need 4ish hours for it to set). PERFECT for whipping up Thursday morning.
- There’s a REALLY good chance you’ve already got all these ingredients on-hand. The gelatin is the only curve-ball and, let’s be honest here, you can probably borrow some packets from the neighbors.
- IT TASTES LIKE PUMPKIN PIE. Bam. No pumpkin pie needed because you found a super tasty alternative.
- It’s dang healthy.
- Don’t want to mess with the whipped cream? Then don’t mess with it! Just sprinkle a little cinnamon or extra nutmeg on top of the pumpkin pie custards and voilà, it’s still gourmet and delicious.
I think that covered most of it.
Whether you’re feeling rushed, overwhelmed, underwhelmed, with-it, without-it, loved, giddy, blessed, and/or all the above, please know that I know YOU’VE GOT THIS. Don’t worry about the meal. At the end of the day, it’s the time we spend with our loved ones that truly matters most.
With love and gratitude overflowing,
For the Puddings:
- 1/2 cup full-fat coconut cream
- 1 tablespoon grass-fed gelatin
- 15 ounces 1 can pumpkin puree
- 1/4 cup honey omit for AI and 21-DSD
- 1/2 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg omit for AI
- 1/4 teaspoon allspice omit for AI
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
For the whipped coconut cream:
- 1 can's-worth of coconut milk solids chilled
- 1 tablespoon honey omit for Low-Carb, AI, and 21-DSD
- 1/2 teaspoon vanilla
- Heat the coconut milk until it’s starting to simmer (either via stovetop or 30 seconds in the microwave). Pour the hot milk into a blender or food processor and sprinkle in the gelatin. Blend for 2 minutes so that the gelatin is evenly incorporated.
- Add the pumpkin puree, honey, vanilla, cinnamon, nutmeg, allspice, and salt. Puree until smooth.
- Pour into 4 glass jars and refrigerate to set for 4 hours or overnight.
- To make the whipped coconut cream: Combine the coconut milk solid, honey, and vanilla in a chilled mixing bowl and turn stand mixer on medium/high for 5 minutes, or until stiff peaks form.
- Top this puddings with a healthy dollop of Coconut Whipped Cream and a sprinkle of fresh grated nutmeg.
- Store refrigerated until ready to serve.
- Whipped Cream Tips
- Place your mixing bowl and whisks in the freezer at least 30 minutes before you plan to make the whipped cream – this will help the texture set more quickly.
- The whipped cream keeps really well as a leftover, so feel free to make in advance!
Hi there Cassy! I made this recipe for my Friendsgiving celebration this year and it was a HUGE hit! Everyone loved it, even non-Paleo folk who are totally foreign to the idea. Thank you so much for a SUPER easy & quick to make dessert that certainly pleased. 🙂 I’m so grateful for the work you do.
I’m so glad you all loved it!!
Do you think it would taste as good and texture would be the a sameif I substitute maple syrup for the honey?
Amber Goulden says
Michelle Banik says
There weren’t directions on how to make the whipped topping. Please help!
Amber Goulden says
Hi Michelle – we’ve updated the instructions!
Hey is the 1/2 cup full-fat coconut cream for the pudding or the whipped cream? Just want to make sure I use the right amount in proportion to the gelatin, thanks!
Brandi Schilhab says
The 1/2 cup of full-fat coconut cream is for the pudding, Isabela! You’ll use a can’s worth of coconut milk solids for the whipped cream. I hope that helps!
Stacey Churchill says
Wasn’t sweet enough for us. Perhaps if you were on a strict diet which we are not. Tasted like sugar free pumpkin pie and didn’t really have a custard texture. Might try with sweetened condensed milk and maple syrup instead. Also, recipe doesn’t mention when to add cloves. I assume it’s when you combine all the ingredients.