Pumpkin Custard Recipe That’s Paleo and Keto

Last Updated on February 10, 2024 by Ellen Christian

 This pumpkin custard recipe is dairy, gluten and sugar-free so it works for everyone that is watching their sugar. Make my keto pumpkin custard today and see why it’s a favorite.

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Easy Pumpkin Custard Recipe That's Paleo and Keto-Friendly #paleo #keto #Thanksgiving

Easy Pumpkin Custard Recipe

This easy pumpkin custard recipe is very versatile. If you want to use dairy milk, you can. If you want to use brown sugar instead of stevia, you can do that too. It’s entirely up to your preferences.

I made it paleo so that I could enjoy it with my family. It’s not super sweet so if you’re used to traditional desserts, you may want to add more sweetener.

How do you make pumpkin custard?

Making pumpkin custard is rather simple. You are basically baking an egg mixture in the oven until it sets. You can flavor it with a variety of ingredients including pumpkin and chocolate.

It’s also possible to make a stovetop pumpkin custard. If you want to try that, check out this recipe here. It’s even primal which is a plus for those that are health-conscious.

Can you freeze pumpkin custard?

I have not tried to freeze this pumpkin custard recipe so I cannot tell you how it would turn out. However, I have read that it’s possible to freeze the mixture before you bake it. If you do try it, let me know how it turns out.


Is pumpkin a keto food?

Most definitely! Pumpkin is allowed on the keto diet so there is no reason you can’t enjoy it during the holidays. If you want to make this pumpkin custard recipe on the keto diet, you will need to substitute a keto-friendly maple syrup.

Traditional maple syrup is not generally allowed on the keto diet. But you can get this one. You can also adjust the sweetener down a bit if you want to. Although, this recipe is definitely not sweet so it’s perfect as is.

No-bake pumpkin custard

If you want a no-bake pumpkin custard recipe, what you’re looking for is pumpkin pudding without the pie crust. Real custard is made with raw eggs and must be baked.

If you want to try a no-bake pumpkin custard, just use this filling in a ramekin or custard cup. It’s basically a pumpkin pudding in a cup.

It’s an easy alternative when you don’t have time to bake something for dessert. You can top it with whipped cream if you are not lactose intolerant.

Dairy-free pumpkin custard

Since I use coconut milk in this recipe, it’s a dairy-free pumpkin custard. That means that it is suitable for anyone following a vegan or vegetarian diet.

And, if you are lactose intolerant, this is an easy alternative for you. Most Thanksgiving desserts contain traditional dairy products. So, it’s nice to find a pumpkin custard recipe that doesn’t.

Guilt Free Easy Pumpkin Custard Recipe

This easy pumpkin custard recipe is a simple, healthy dessert you can enjoy anytime. It would work well as a Thanksgiving dessert or even as a breakfast treat. It has no added sugar so it’s not a sweet dessert.

If you’re looking for something sweeter, you can try to substitute honey or maple for the stevia and adjust it until you’re happy with the sweetness level.

Tips for making this pumpkin custard recipe

You’ll want to make this pumpkin custard recipe in a ramekin so that it cooks properly. I find that spraying olive oil on it helps it not stick to the edges when you cook it.

Cheryl Ladd's Pumpkin Pie Recipe for the Holidays

More holiday recipes:

If you enjoyed this pumpkin custard recipe, you might want to try a few other holiday recipes. Remember that there is more to Thanksgiving dessert than pumpkin pie.

Your guests might enjoy a few of these. But, if you absolutely love pumpkin pie, I have a pumpkin pie recipe as well.

Yield: 6

Pumpkin Custard Recipe That's Paleo and Keto

Easy Pumpkin Custard Recipe That's Paleo and Keto-Friendly #paleo #keto #Thanksgiving

This easy pumpkin custard recipe is dairy, gluten and sugar-free, so it works for everyone.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


  • One can of pumpkin (not pumpkin pie filling)
  • 1/2 cup of full-fat coconut milk or dairy milk
  • 4 eggs
  • 1/2 tsp salt
  • 1 tbsp real maple syrup (optional)
  • Two tsp pumpkin pie spice
  • One tsp liquid stevia


  1. Preheat the oven to 350F.
  2. Grease 6 ramekins to prevent sticking. I used olive oil.
  3. Mix all the ingredients.
  4. Divide between all six ramekins.
  5. Bake on a cookie sheet for about 40 minutes.


You can use keto-friendly maple syrup in this recipe if you like. Make sure that you oil the custard cups.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 161Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 127mgSodium: 266mgCarbohydrates: 8gFiber: 1gSugar: 5gProtein: 7g

Did you make this recipe?

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16 thoughts on “Pumpkin Custard Recipe That’s Paleo and Keto”

  1. How many cups of pureed pumpkin on your can? I have a large can, 29 oz, and want to be sure I use the right amount if you mean a small can. Thanks!
    • Hi - I haven't tried it with monkfruit but it should work fine. You may need to adjust the amount you used based on taste. If you try it, please let me know how it worked! Thanks for stopping by.
  2. I can just smell the pumpkin pie spice and pumpkin is on sale for the season as well. I love using the liquid stevia too and glad to see many new brands of stevia in the stores now.

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