Pumpkin isn’t only for the fall season. It can be enjoyed all year round – as demonstrated in this pumpkin custard recipe. Try it as breakfast, a snack or even dessert!
Gluten free. No added Sugar. Paleo and Whole 30 friendly.
Recipe inspired by Louisiana Bride
When you think of pumpkin you likely associate it with lattes, pies, and other seasonal flavors of fall. But I’m here to tell you that pumpkin goes well beyond the Thanksgiving dinner table – and it should be enjoyed during winter, spring and summer, too!
I first tried this pumpkin custard recipe when I was attempting the Whole 30. After a week without one bite of ice cream, one nibble of a cookie or even sweetener in my coffee, it sounded like the magical treat I had been longing for. I had no idea I would fall in love with the recipe and continue to make it long after my 30 days were over.
One thing to keep in mind – this recipe is well suited for many different eating plans. Watching your sugar? Most of the sweetness comes from the banana, with NO added sugar! Have a gluten intolerance or avoiding wheat? This custard is 100% gluten-free. It also works for clean eating plans like Paleo or Whole 30.
I’ll admit it – I’m not the biggest pumpkin fan. I scorn at pumpkin spice lattes, choose apple pie over pumpkin pie, and really just avoid any food using “pumpkin” as an ingredient. But like I said – after a week without one sweet, even pumpkin sounded tempting. I am so glad I gave it a chance because this is the perfect low fat treat to complement my continued healthy eating goals (sans Whole 30).
What’s even better is that this recipe is quick and easy to whip up. I usually think of it on a whim and rarely need to head to the store for ingredients. Did I mention easy? Blend the ingredients, bake for 30 minutes, and voila! You have the perfect breakfast, snack or dessert ready in under an hour. Making 6-8 servings, this custard keeps well in the fridge for up to 5 days.
I love enjoying this custard for breakfast. The flavor is a tad plain, so I always recommend adding a squirt of honey or a dash of cinnamon for that extra oomph. I might even add a small dollop of homemade whipped cream if my sweet tooth is particularly pesky. Experiment with your own toppings! Fresh berries, shredded coconut or additional nuts would also work quite nicely.
Note: certain toppings might not fall in line with sugar-free, gluten-free, Paleo or Whole 30.
You’ll see below this pumpkin custard recipe includes bananas. I am always so amazed by how bananas can take a traditional dessert recipe and make it instantly better for you. While barely detectable by taste, they contribute to the custard’s creamy consistency and subtle sweetness.
The cashew butter (or your nut butter of choice) will also add a subtle nuttiness and sweetness. Using just two tablespoons for the entire recipe, there is no need to worry about a calorie overload from this ingredient. So let’s just get right to it. Check out the recipe and be sure to let us know how you liked it!