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I’m so excited to share today’s recipe with you guys because I just know you’re going to love it! Sometimes I teeter on the edge of sanity with my flavor combinations and “unique” preparation methods, but this hot pumpkin custard is about as traditional as you can get. So smooth and creamy and warm, full of pumpkin and spice, a breath of fall. OK, maybe the non-tempering method I used to cook the custard is a break from traditional, but it will save you time and hassle so I think that’s a good change.
This recipe is based off of the ever-popular Hot Custard recipe (HERE on my website or page 375 of my cookbook, Necessary Food), but I tweaked it a little to give you more bang for your buck. I basically doubled the recipe all except for the butter, so you have more protein (an extra egg) and more custard for few extra calories. I actually scaled the fats back just a bit and used coconut oil in place of some of the butter for an extra metabolism boost, but since I do love that butter flavor in my custard I reserved a teaspoon for the top. The result is so filling and makes a great autumnal breakfast!
Click here for a chocolate version!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- my pumpkin recipes
- Pumpkin Cheesecake Shake
- Pumpkin Delight
As always, check out the recipe below for answers to FAQs. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You can pin this recipe here:
- 2 eggs
- ⅔ c. unsweetened almond milk
- ⅓ c. plain canned pumpkin puree
- 2 tsp. refined coconut oil
- ¼ tsp. pumpkin pie spice (rounded)
- ⅛ tsp. THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- Hearty dash vanilla extract
- ¼ tsp. glucomannan
- TOPPINGS: 1 tsp. salted butter, THM Super Sweet Blend and cinnamon to taste
- Whisk the eggs in a small saucepan. Add the rest of the ingredients and whisk again. (Don't worry - the coconut oil will melt eventually.) Add the glucomannan while whisking so it doesn't clump. Heat the custard on high heat until it's just starting to bubble, whisking often. When the custard starts to bubble, turn the burner off, pull the custard off the stove, and whisk it continuously. Once the burner has cooled off a bit, put the pan back on the burner and keep whisking until the custard thickens. Pull the custard off the burner a little bit before you think it's done so the custard doesn't get too hot and curdle. This is my lazy woman's way of avoiding tempering eggs to make a nice smooth custard and it usually works. Just keep whisking and when in doubt, use less heat.
- Top the custard with a teaspoon of butter and a sprinkling of cinnamon and Super Sweet Blend. Enjoy! It's great warm, but if you want to think ahead and chill the custard in the refrigerator before eating, it tastes like the inside of a pumpkin pie!
Your blog and plenty of pumpkin recipes came into play, at THM over 50 Facebook site, proving your “middle aged fan club” popularity theory.. hahah
(thank you for complimenting us with the middle age moniker. I’m hoping to someday, celebrate my one hundredth B’day, confirming fifty is indeed “middle age.”) lol.
This comment is to thank you for your recipes and I chuckle at all the popular pumpkin recipes you’ve created for us, since you’ve admitted pumpkin flavor isn’t really a preference for you! Grateful, I am.
I’ve able to put your lovely custards in the Instant Pot!
(bringing the ingredients to room temp helps incorporate the coconut oil smoothly)
No more trying to patiently stir the custard, on “low” heat until it thickens or more commonly, for me – curdles.. “)
oxoxox’s
Bahaha…I adore my middle aged fan club. =D Thanks for the awesome comment – and the Instant Pot tip!
My new favorite fall breakfast! So good! I cooked it using your “lazy” method. Turned out perfect. The only changes I made was I used 3tbsp gentle sweet instead of the pure stevia extract powder.
This is delicious!! I sieved it since there were bits of egg white; that made it the perfect consistency! I used butter instead of coconut oil, and Gentle Sweet instead of pure stevia.
What consistency is this supposed to be?
A custard consistency. 😛 Kind of a cross between a pudding and a thick soup?
I cooked this using a gas stove. All you do is turn the gas off, stir well, then cook on low. Mine was actually thick enough without putting it back on the heat. In the first THM book there is a coconut porridge that uses the no tempered method. They suggest an immersion blender which I sometimes use. I find a whisk to work quite well, though. Thanks for another great recipe!
Thanks for sharing that, Renee!
Wouldn’t this be easy to make in a double broiler?
I’m sure you could do that. 🙂
Can I substitute xanthum or guar gum? My husband doesn’t like gluccie.
You could try substituting xanthan gum in the same amount.
Made this for thanksgiving morning for myself.☺used a gas stove too and it turned out perfect. Absolutely delicious!
So delicious and all full of warm fuzzy happiness! I haven’t made custard in years, I love your lazy method!
This looks so wonderful! I am going to make it tomorrow!
I have died and gone to pumpkin heaven.
I had never made (or eaten) custard before but something must not have gone right. I followed the directions but mine was lumpy (curdled eggs/milk?) and never thickened up. Sad because it tasted good but the texture was gross. Tips?
Hi Jo! I’m sorry it didn’t work out for you! If I were you, I would try using a lower heat next time, or temper the eggs (that’s the proper way to make a custard – you can find a tutorial on Google – I’m just too lazy…).
This looks delicious. I have a gas range but I think I’ll try to cook this in a method similar to a double boiler. It work give a gentler heat rise. Similar to a hot water bath in an oven. Added plus, I can eat it out of the bowl I cook it in which equals less dishes. Alway a win!
Great idea, Sheri! I hope it turns out well for you!
Would making 4 ahead of time and reheating in the microwave work?
I’m guessing the texture would change quite a bit if it’s cooked twice like that.
I “Fan Girl” on you all the time. I am just amazed at your hard work, you could never be called “lazy” as you mentioned you were using your “lazy method” in tempering the eggs. I think you are absolutely brilliant! I asked for your cookbook for my birthday, but my sweet Momma isn’t very computer savvy, but she says “Santa will see what he can do” for Christmas, lol (I am 49) haha I appreciate your recipes so much!
Sherr
Thanks so much for your sweet comment, Sherr, and thanks for reading! <3
I am allergic to coconut. Is there anything I can use to replace the coconut oil in this?
Thank you!
Butter should work. 🙂
Thank you!
could you sub the coconut oil for MCT oil?
I’ve never used MCT oil so I’m afraid I don’t know. If that’s a substitution you typically make, go for it!
I am doing a fuel cycle right now. Would this be a deep s as your original recipe is?
No, I’m afraid pumpkin isn’t allowed in Deep S. 🙁 I checked because I wondered the same thing!
Thank you. 🙂 I love your recipes- they work well for those of us that want to stay on plan and don’t have the money for a lot of special ingredients! Thank you so much!!
Yay! I know some people think that the first of September is too soon for fall. But at 8500 feet in CO, we have just a tiny window of Autumnal Awesomeness before Wild Winter sets in. I’ll take as much fall as I can get! Thanks!! (I’ll have to temper the eggs, but I don’t mind!!)
Living in Arctic Canada I hear you! Fall is gone in a blink! Time for all things Autumn!!
This sounds delicious! I have a gas stove, so once I turn off the gas there isn’t much radiant heat left on the burner. Will your method still work for me, or should I prepare it the old-fashioned (tempering) way?
Hi Anne! I have no experience with gas stoves, so I’m afraid I don’t know! Maybe just try turning the burner down as far as it will go?
You could probably cook in a double boiler or a glass bowl over a small pan of simmering water. I have a gas stove but have not tired this recipe yet. I will probably try it soon!! I love pumpkin!