Grab a spoon and eat these mini Paleo Pumpkin Custards right out of the jar!
Everyone loves a thick, creamy custard. These nourishing mini custards are pumpkin spiced and packed with healthy fats, protein and good-for-you carbs.
Collagen and tapioca are the key ingredients to getting the custard super thick and creamy. With a little raw honey for sweetener and pumpkin spice for a seasonal kick, it’s the perfect balance of taste, texture and sweetness!
It’s not just a sweetener -- it’s medicine, too! Discover The Benefits of Nature’s Superfood: Honey
Click here to get your FREE copy of our Honey Guide!
Custards have a reputation for being difficult, but this recipe makes it easy. The trick is to make sure the eggs are cooked through. When your custard reaches a boil, immediately reduce the heat to a simmer. If the mixture stays too hot, the eggs will scramble! Letting the mixture simmer on low to cool off for a few minutes before adding the eggs is key to getting a velvety custard.
Store your custard in small glass jars in the fridge. This way they’re perfectly portioned, ready for you to grab anytime for a healthy snack. Top it with shredded coconut, raw nuts, seeds or fruit. Eat it out of the jar, spread it over apples or slather on your favorite Paleo-friendly cake!
Tip: You can easily swap the pumpkin for puréed sweet potatoes. Just be sure to add the pumpkin spice for the same cozy flavor!
Easy Pumpkin Custard in a Jar
Easy Pumpkin Custard in a Jar
Megan OlsonTools
- Saucepan
- Small glass jars
Ingredients
- 1 15 oz. jar coconut cream
- 1 t vanilla extract
- 3 T raw honey
- 1/3 cup tapioca flour
- 1 cup pumpkin purée
- 4 egg yolks
- 2 T collagen
- 1/2 T coconut oil
- 1 t pumpkin spice
- 1/8 t sea salt
Instructions
- Bring a saucepan to medium heat-low. Add coconut cream, vanilla extract, honey, tapioca flour and pumpkin purée and whisk for 5 minutes or until the mixture thickens and gets bubbly.
- Reduce the heat to low temperature and let the sauce cool 2 minutes before whisking in the egg yolks to thicken.
- Turn off the heat and stir in remaining ingredients.
- Transfer to glass jars and store in the refrigerator. Serve chilled, warm or on top of your favorite cake!
Looking for Paleo ingredients? Here are a few we’d recommend:
Coconut cream (Native Forest)
Raw honey (Bee Farms)
Tapioca flour (Authentic Foods)
Collagen (Vital Proteins)
Cold pressed coconut oil (Viva Naturals)
(You’ll Also Love: 11 Surprising Ways to Use a Can of Pumpkin Purée)
Coconut Oil Cashew Butter Freezer Fudge
Show Comments