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Pumpkin Custard

Pumpkin Custard (GAPS Diet & SCD friendly)

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  • Author: Melanie


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


  1. Preheat oven to 350° F
  2. Grease 8 ramekins with ghee or coconut oil
  3. Blend all ingredients in blender (I used a Vitamix)
  4. Pour batter into ramekins & place ramekins in glass baking dishes (I used a 9 x 13 & an additional small one)
  5. 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”
  6. Bake until custard is set, about 40 minutes
  7. Serve hot, or chill and serve with whipped coconut cream, or honey sweetened sour cream

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