Creamy Pumpkin Custard with Toasted Pecans (dairy free, gluten free, grain free and refined sugar free)

Pumpkin pie is, in my humble opinion, a perfect ending to a delightful Thanksgiving Day.  I'm all about traditions, so early on in our marriage, I set out to find some favorite holiday recipes destined to become traditional fare.

One of the recipes that made it to family tradition status is Williams-Sonoma's Creamy Pumpkin Pie.  It's our absolute favorite because of the wonderful flavor and creamy consistency.  However, it's creaminess is attributed to the fact that it's loaded with dairy.  With dietary changes afoot, it was a must on my list of family traditions to revamp.

I believe in admitting our failures, so here goes -  I can't work out a grain free pie crust to save my big fat grain free life!  BUT - I did discover that the pumpkin pie filling could be recreated with the same creamy goodness of Williams-Sonoma's and have absolutely NO DAIRY!  Thus, I present to you Creamy Pumpkin Custard with Toasted Pecans served in cute little individual ramekins.

My girlie especially flipped for this recipe and couldn't get enough of it.  We've added it to our Thanksgiving repertoire and are looking forward to enjoying it in just a few weeks.  We hope you enjoy it too!

Shared on Allergy Free Wednesday's and Wheat Free Wednesday.

Creamy Pumpkin Custard with Toasted Pecans (dairy free, gluten free, grain free and refined sugar free)

Ingredients: 

3 cups cooked pureed pumpkin (I use Libby's)

4 jumbo eggs + 1 egg yolk

3/4 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon freshly grated nutmeg

1/4 teaspoon ground allspice + one pinch

1/4 teaspoon ground cloves + one pinch

1 tablespoon vanilla

1/2 cup coconut sugar

1/3 cup honey

1 (13 oz.) can coconut milk (I prefer Thai Kitchen brand - regular, not light)

toasted pecans, chopped

Instructions:

Preheat oven to 350F.  In a small bowl, mix all of the spices (salt, cinnamon, ginger, nutmeg, allspice and cloves).  

Place pumpkin, eggs, spice mixture, vanilla, coconut sugar and honey into the work bowl of a food processor.  Process until smooth.  Scrape sides of bowl, pulse to combine again, then pour into large bowl.

Pour coconut milk into a separate small bowl and whisk until smooth.  Gently stir coconut milk into pumpkin mixture and combine well.

Fill ramekins, mugs, or oven safe tea cups with custard. Place filled cups into a 9x13 pan (it might take two, depending on size of cups) and place pan carefully on oven rack.  Pour hot water (just under boiling point) into the pan so it comes up the sides of the ramekins or cups. Be careful!!

Bake for 20-30 minutes or until set but a little wiggly in center.  Carefully remove ramekins from water bath and allow to cool completely.  Cover with plastic wrap and refrigerate.  When ready to serve, top with toasted pecans.  

**This custard can be made a few days ahead.