Creator
Rachel Zierzow
Creator Note
This custard is for anyone who secretly prefers the pie filling to the crust. Lightly sweetened with maple syrup, this custard is creamy, warmly spiced, and naturally gluten-free. Made with kabocha squash for its sweet, velvety texture and vibrant orange flesh, it’s a simple yet elegant dessert, perfect for the holidays.
Menu Category
Sweets
Dietary Tags
VegetarianSoy-FreeGluten-FreeDairy-Free
Cooking Time
Active time: 45 min • Total time: 90 min
Total Yield
24 oz
Serving Size
4-6 oz
# of Servings
4-6
Special Equipment
Ceramic ramekins or custard cups (make sure they are oven-safe)
Ingredients
- 4 cups water
- Coconut oil, to oil ramekins
- 1 1/2 cups kabocha squash, peeled and steamed, or canned pumpkin
- 2 eggs
- 3-4 Tablespoons maple syrup (use larger amount if using canned pumpkin)
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg, plus more for garnish
- 1 teaspoon vanilla extract
- 1 cup full-fat coconut milk
- 1/4 cup pecan halves, toasted
Instructions
- Preheat oven to 350° F.
- Boil about 4 cups water on the stovetop to use for a hot water bath.
- Oil 4 (6-ounce) oven-safe ceramic ramekins or 6 (4-ounce) custard cups and place in a steep-sided baking dish (like a Pyrex glass baking dish or metal baking pan).
- Blend steamed squash or canned pumpkin, eggs, maple syrup, spices, salt, vanilla, and coconut milk in a blender until well combined.
- Pour custard mixture into the ramekins. Carefully pour water into the baking dish so that it goes about halfway up the outside of the cups. Carefully place the baking dish in the oven.
- Bake for 45 minutes or until the custard starts to pull away from the sides of the dishes.
- Garnish with toasted pecan halves and a dash of nutmeg. Serve warm or at room temperature.
Serving & Storage Suggestions
- Ideal Temp: Best served warm, room temperature, or chilled.
- Prep Ahead Optionality: You can peel and steam the squash ahead of time to use in the recipe a day or two later.
- Storage Instructions: Keeps well stored in baking dishes in the refrigerator, covered with plastic wrap or aluminum foil.
- Best By: Enjoy within 3-4 days.
Did you make this?
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