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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!
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