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Crockpot Pumpkin Custard (GAPS-legal, nut free, egg white free)

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Over the weekend I tried a new fall recipe for pumpkin custard. Another delicious recipe from Cara at Health, Home and Happiness. We all enjoyed it. Plus it’s grain and nut free.

I did modify it a bit. I only used egg yolks so I could eat it. I also used raw cream instead of coconut milk. And I mixed it by hand instead of in a blender. I also added more honey…and it still wasn’t very sweet. I had to drizzle extra honey over top for Rebecca to eat it. Else it almost tasted more savory (the pumpkin flavor was very strong). I didn’t make a full batch either.

Overall it was a great recipe. And I love that it cooks in the crockpot. I prepped it when I got up. Then it was ready for the family when they got up.

I’ll post the recipe the way I made it. Check out Cara’s site for the original.

Crockpot Pumpkin Custard
makes 4 1/2pt. jars

2 cups cooked pumpkin or butternut squash
5 egg yolks (or 3 whole eggs)
1/4 cup raw cream or coconut milk
1/3 – 1/2 cup maple syrup or honey
1/4 tsp. nutmeg
1/2 tsp. cinnamon
pinch of sea salt

Fill the crock pot with 1 inch of water and turn on high. Allow it to preheat for 30-45 minutes.

In a blender, puree all ingredients or simply mix by hand if your pumpkin is already pureed. Taste and adjust sweetness if needed.

Pour the mixture into oven/heat proof ramekins or mason jars, filling 2/3 full. Gently set the jars into the water. Cover. Allow to steam for 4-6 hours.

Turn the crock pot off, and it will continue to stay warm for another hour or so. Serve warm or cover with plastic wrap and store in the fridge to serve chilled.

2 comments

  1. Sara says:

    This sounds good! I wish Kevin would eat pumpkin or squash stuff, though. Maybe I will try a half recipe sometime for Carson and me. Is the texture/flavor anything like a custard pie, though? Like the kind of custard pie your mom makes? I’ve not been crazy about that any time she has made it, yet Kevin loves it. Go figure. 🙂

  2. Mary Voogt says:

    I don’t think I know of any custard pie my mom makes. I’ve always hated custard, so maybe I’ve never tried it 😛 It reminds me of the carrot souffle I make. Definitely not like pudding. A bit more fluffy. It’s what you would expect eggs and pumpkin to taste like baked together 😛 Kind of like egg muffins/egg puffs but sweeter.

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