Low Carb Paleo Pumpkin Custard

Low Carb Paleo Pumpkin Custard

This low carb paleo pumpkin custard recipe is from the Practical Paleo: A Customized Approach to Health and a Whole-Foods LifestyleLow Carb Paleo Pumpkin Custard written by my friend Diane SanFilippo. I made it a few days ago and I was inspired to blog about it because it turned out so well. I am crazy for custard and pudding (and sweets in general) so this low carb paleo pumpkin custard recipe really make me happy. I just ate the whole thing as meal, is that bad? It was so full of wholesome ingredients I figured, what the hey! It has fat, protein and veggies all in one yummy dish!

This low carb paleo pumpkin custard recipe takes me back to when I was about 5 years old when my mom used to live in Miami, Fl. We would go to laundry mat and wait for our clothes to wash and dry. She would give me a dollar and I would go next door and get flan in a aluminum cup from a Cuban bakery. It is a really happy memory for me because I loved those times with my mom. I have always loved custard, flan and Creme Brulee ever since then, so it is nice to know I can still have some of those foods on my lower carb paleo lifestyle.

Low Carb Paleo Pumpkin Custard

Practical Paleo

(Use all organic ingredients whenever possible)

Low Carb Paleo Pumpkin Custard 


1 cup Organic Canned Pumpkin
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of Real Salt
2 pinches of grated nutmeg
2 organic eggs
1/4 cup grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version
(or my version: Add 8-10 drops of liquid Stevia  for a lower carb treat)
1 tsp vanilla extract
1 cup Full Fat Canned Coconut Milk (do not use boxed b/c there is not enough fat)


Pre-heat the oven to 350 degrees. Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined.

Pour the custard into 6- 1/2 cup ramekins or one medium ceramic baking dish. Place the ramekins in a baking pan and add enough water to the dish to come up 2″ high around the ramekins or ceramic baking dish. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.

Looking for more great Paleo recipes?

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lCaitlin Weeks BA, NC, CPT is a full time blogger and author. She has many years of experience as a Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and professional personal trainer in San Francisco, CA. Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle against Hashimoto’s Thyroiditis using a Paleo diet. She truly believes in the mind- body connection for healing and is certified EFT practitioner. She is committed to educating others about the benefits of traditional/ancestral foods and efficient exercise.

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