Halloween/Samhain is over, but there are still crates of pumpkins at the farm where I get my family’s food share. Last week I decided to make a simple pumpkin custard that would work for the GAPS Diet.
Fall is a great opportunity to roast & freeze this rich, nutrient-dense Native American vegetable for the winter. Pumpkin is full of minerals, vitamins, & antioxidants. Then there is pumpkin on hand to make Pumpkin Raisin muffins, Squash Sausage soup (use pumpkin instead of squash), and now…pumpkin custards.
Pumpkin is also the first squash allowed on the 6-Stage GAPS Introduction Diet.
Though you can get plain, organic pumpkin that is shelf-stable and canned, pumpkin has the best flavor and nutrient profile when cooked from scratch.
Roasting your own pumpkin
- Preheat oven to 425
- Cut the pumpkin in half & scoop out the seeds (you can turn these into Pepitas super easy by rinsing, salting & dehydrating until crisp)
- Place pumpkin halves flesh-side-down on a rimmed baking sheet
- Roast for about 20-30 minutes (until soft)
Tips for baking the pumpkin custard
- Prepare a water bath by boiling water (I use a teapot)
- When the custard is in ramekins, ready to be baked, place ramekins in a 9 x 13 glass dish & fill the dish with enough hot water to come 1/2 way up the sides of the ramekins
- Bake as per recipe directions
Pumpkin Custard (GAPS Diet & SCD friendly)
This pumpkin custard is an easy, delicious, & nourishing way to use pumpkin in the autumn.
- 2 cups pumpkin puree
- 3 eggs + 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 teaspoon cinnamon
- 1/4 teaspoon powdered ginger
- 1/2 teaspoon cardamom
- 2 cups 24-hour sour cream (or full-fat coconut milk for dairy-free)
- 1/4 teaspoon sea salt
- Preheat oven to 350° F
- Grease 8 ramekins with ghee or coconut oil
- Blend all ingredients in blender (I used a Vitamix)
- Pour batter into ramekins & place ramekins in glass baking dishes (I used a 9 x 13 & an additional small one)
- Pour boiling hot water into glass baking dishes so that the water comes 1/2 way up the sides of the ramekins for a “water bath”
- Bake until custard is set, about 40 minutes
- Serve hot, or chill and serve with whipped coconut cream, or honey sweetened sour cream
7 thoughts on “Pumpkin Custard (GAPS Diet & SCD friendly)”
Goodness! This looks delicious 😋😋can’t wait to try out this recipe, thank you
Let me know how you like it Rechelle 😊❤️
Made these for company last evening and they are fabulous! I really like the cardamom in them. Next I want to try baking them in a GAPS friendly pie crust. 😋
Thank you for sharing, Constance! I’m so glad you enjoyed them 🙂
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Can you bake these like muffins?
I just made this and it is so incredibly scrumptious, flavor-wise. It was nice on the top and the sides of the top, but the rest was liquid-like. I wonder what I did wrong. I wouldn’t change a thing. I just have to tweak it to get it to firm up properly. I made it in a Breville Toaster oven so I put it at *325 for 45 minutes. Usually I lower the temp in the smaller oven by 5 degrees. Maybe I should have done it at 350*. Please let me know if you have any ideas. Thanks! Leis