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.
There are certainly other ways to thicken something like this Paleo Pumpkin Sweet Potato Custard recipe other than gelatin, so if you’re game to experiment, feel free. I’ve used chia seeds successfully before, though it does change the texture.
The rest of our Thanksgiving 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. To make a simple coconut whipped cream, follow these simple instructions:
Refrigerate a can of full-fat coconut milk for 24 hours. Carefully open the can, scoop the hardened cream into a mixing bowl and pour off the water. (You can save the water or toss it… up to you). If you want, add a dash of vanilla extract. Then use an electric mixer to beat the hardened cream until it’s airy and light. Store any extra in the refrigerator for a day or so.
Why mix pumpkin and sweet potato in this custard? The pumpkin on its own can be a bit flat in flavor, and the sweet potato adds some extra natural sweetness. But… if that combo doesn’t sound like your jam, feel free to do all pumpkin or all sweet potato.
Besides being delicious, pumpkin is a great source of fiber, potassium, and vitamins A and C.
- ¾ cup (185 g) pumpkin puree
- ¾ cup (185 g) sweet potato puree
- 1 tbsp (15 mL) raw honey, optional
- 1 tsp (3 g) cinnamon
- ½ tsp (3 mL) vanilla extract
- ¼ tsp nutmeg
- ⅛ tsp cloves
- ⅛ tsp ginger
- ½ cup (118 mL) full-fat coconut milk
- 1 tbsp (7 g) grass-fed gelatin
- Gather five small jelly jars or ramekins, about ¼ cup in capacity. You can make these as large or small as you’d like, so use what you have on hand.
- 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.
- 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.
- 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.
- Refrigerate at least 2 hours or until firm. Store covered. Top with coconut whipped cream if you’re feeling sassy!
Change Up This Paleo Pumpkin Sweet Potato Custard
- 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.
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