Paleo Pumpkin Sweet Potato Custard Recipe: Dairy-Free & Egg-Free

Paleo Pumpkin Sweet Potato Custard was the finishing touch to our Thanksgiving holiday meal, and it’s incredibly easy to make.

This was my husband’s first Thanksgiving in the US—he’s from Scotland—so I wanted to make a simple but delicious feast for us, including something a bit sweet for dessert. I don’t bake, though, so whatever I made had to be crustless and be mindful of his histamine intolerance; that meant avoiding eggs.

So, while this isn’t a true custard which contains milk or a dairy-free milk substitute plus eggs, it’s the closest thing I could replicate. The texture is creamy and soft like a custard, plus it’s got a boost of gut-healing gelatin.

The rest of our meal included a brined and herbed ghee-slathered turkey, Beet and Brussels Sprout Salad, whipped sweet potatoes with sage browned ghee, cranberry orange walnut relish, and Nom Nom Paleo’s Easy Paleo Herb Gravy.

I served the Paleo Pumpkin Sweet Potato Custard with some coconut cream whipped with a pinch of cardamom.

Serves 5.

Ingredients for Paleo Pumpkin Sweet Potato Custard

• 3/4 cup (185 g) pumpkin puree
• 3/4 cup (185 g) sweet potato puree
• 1 tbsp (15 mL) raw honey, optional
• 1 tsp (3 g) cinnamon
• 1/2 tsp (3 mL) vanilla extract
• 1/4 tsp nutmeg
• 1/8 tsp cloves
• 1/8 tsp ginger
• 1/2 cup (118 mL) full-fat coconut milk
• 1 tbsp (7 g) grass-fed gelatin

Directions for Paleo Pumpkin Sweet Potato Custard

1. Gather five small jelly jars or ramekins, about 1/4 cup in capacity. You can make these as large or small as you’d like, so use what you have on hand.
2. In a medium bowl, whisk the pumpkin, sweet potato, honey (optional if you’re limiting sugar, though this recipe isn’t very sweet), cinnamon, vanilla, nutmeg, cloves, and ginger until they’re well combined. Set aside.
3. In a small pot, heat the coconut milk on medium-high heat until it’s warmed through but not boiling. Turn off the heat. Slowly add the gelatin while whisking constantly. Make sure it’s dissolved and there are no lumps.
4. Now, slowly whisk the coconut milk / gelatin into the pumpkin and sweet potato mixture until well combined. Pour the mixture into the jelly jars or ramekins.
5. Refrigerate at least 2 hours or until firm. Store covered. Top with coconut whipped cream if you’re feeling sassy!

Change It Up

• Use all pumpkin or all sweet potato instead of a mixture.
• Use pumpkin pie spice instead of the individual spices. Start with 2 teaspoons then increase to your desired taste. Click here for my recipe for homemade.

Have a question? Leave it in the comments below.

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