Pumpkin Coconut Custard

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  • Level: Easy
  • Total: 4 hr 15 min
  • Prep: 20 min
  • Inactive: 3 hr 15 min
  • Cook: 40 min
  • Yield: 6 servings
  • Nutrition Info
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3 large eggs, at room temperature

1 cup coconut cream

One 15-ounce can pure pumpkin puree

1/2 cup coconut sugar

1 1/2 teaspoons pumpkin pie spice, plus more for sprinkling

1/2 teaspoon salt

Coconut whipped cream, optional, for topping


  1. Preheat the oven to 325 degrees F. Put water on to boil for a water bath. In a large bowl, whisk together eggs, coconut cream, pumpkin puree, coconut sugar, pumpkin pie spice and salt. Divide the mixture among six 6-ounce Pyrex cups or custard cups and place them in a 9-by-13-inch baking pan. Carefully pour boiling water into the baking pan to come half way up the sides of cups. Bake, uncovered, until the custards are just set, about 40 minutes. 
  2. Remove the custards from the water bath and let cool slightly, then refrigerate for at least 3 hours or overnight. To serve, top each custard with a dollop of whipped cream, if using.