Go Back
–+ servings
Coconut milk pumpkin pie custards for Full GAPS

Coconut Milk Pumpkin Pie Custard for Full GAPS

Crustless pumpkin-pie custard made with steamed butternut squash, homemade coconut milk, eggs, raw honey, vanilla, and warm spices.
Print Recipe Pin Recipe
Cook Time 1 hour
Servings: 6 half-cup servings
Course: Dessert
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 5 large eggs
  • 3 tbsp raw honey
  • 1 cup homemade full-fat coconut milk linked WFLI recipe
  • 1 cup steamed butternut squash measured after cooking
  • 1 tsp homemade vanilla extract linked WFLI recipe
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/8 tsp ground allspice
  • hot filtered water for the water bath; enough to reach halfway up the ramekins

Equipment

  • Steamer basket and stainless-steel pot
  • Ninja Professional Plus Kitchen System BN801 with Total Crushing Pitcher
  • Six half-cup oven-safe glass ramekins
  • Large stainless-steel or glass roasting dish
  • Measuring cups and spoons
  • Kitchen scale, optional
  • Thin stainless-steel knife
  • Silicone-tipped tongs or a dry folded towel
  • Heat-safe cooling rack

Method
 

  1. Heat the oven to 325°F. Set six half-cup oven-safe glass ramekins inside a larger roasting dish.
  2. Steam the butternut squash until a fork slides through without resistance. Let surface steam escape, then measure 1 packed cup.
  3. Add the eggs, raw honey, homemade coconut milk, steamed squash, homemade vanilla, cinnamon, cloves, ginger, and allspice to the Ninja BN801 Total Crushing Pitcher. Blend until evenly orange, smooth, and frothy with no visible egg streaks or squash fibers.
    Frothy pumpkin custard blended in the exact Ninja BN801 pitcher
  4. Divide the custard evenly among the six ramekins, about 4.5 ounces per cup.
  5. Pour hot filtered water into the larger roasting dish until it reaches halfway up the outside of the ramekins, keeping water out of the custard.
    Six pumpkin custard ramekins in a hot-water bath inside the oven
  6. Bake for 45 to 60 minutes. Begin testing at 45 minutes and remove each ramekin when a thin knife inserted near the center comes out clean.
  7. Lift the ramekins from the water bath and cool on a heat-safe rack. Serve after they stop steaming or cover and refrigerate for a firmer chilled custard.

Notes

GAPS placement: Full GAPS; not written as an Introduction Diet custard.
Components: Use homemade full-fat coconut milk and homemade vanilla.
Yield: Just over 3 cups, divided among six half-cup ramekins at about 4.5 ounces each.
Timing: Begin checking at 45 minutes and remove each ramekin when a thin knife inserted near the center comes out clean; the final cup may need up to 60 minutes.
One-dish option: Bake the same mixture in one 8-inch square oven-safe glass dish inside a larger hot-water bath and use the clean-knife cue.

Tried this recipe?

Let us know how it was!