Easy Pumpkin Custard - paleo, low carb, vegan option

Easy Pumpkin Custard - paleo, low carb, vegan option | #Ketopumpkinrecipes #Ketoblueberryrecipes #Ketofatbombs #Paleosnacks #Veganketorecipes #Ketosnackseasy #Instantpotpressurecooker #Healthyinstantpotrecipes #Instapotrecipes #Instantpotpaleo #Realfoodrecipes #Pressurecooking



  • 1/4 cup lukewarm water
  • 1 Tbsp gelatin (see notes for vegan option)
  • 1 14 oz canned organic pumpkin (about 1 3/4 cups - fresh will work too)
  • 1 14 oz can organic full-fat coconut milk (or about 1 3/4 cups; see Easiest Coconut Milk)
  • 2 tsp organic vanilla extract
  • 1/4 tsp salt
  • 3/8 tsp pure stevia extract (approx. 8 scoops - see alternative in notes)
  • 1/8 cup additional other sweetener (optional)
  • 1 3/8 tsp pumpkin pie spice (see Homemade Pumpkin Pie Spice)
  • (if on the AIP diet, substitute the following 3 spices for the pumpkin pie spice)
  • 1 tsp organic cinnamon
  • 1/4 tsp organic ginger
  • 1/8 tsp cloves


  1. Heat the pumpkin, coconut milk, spices, and sweeteners in a pot 'til quite warm but not simmering. Remove from heat.
  2. While it's heating, sprinkle the gelatin over the water and stir thoroughly to avoid clumping. Let it sit 'til it gels up.
  3. Once the gelatin is some what solidified, whisk it throughly into the heated pumpkin mixture.
  4. Pour the blended pumpkin mixture into ramekins, or whatever dish you would like.
  5. If you are particular about not having a "custard skin" form on the top of your custard, put plastic wrap on top of the custard so that it directly touches the custard.
  6. Refrigerate until firm and enjoy.

recipe adapted  >>>>>  here