Easy, grain-free/Paleo, nut-free, no added sugar
Fall is upon us and I’m so happy about it! I am one of those crazy pumpkin people, I just can’t help it. I love pumpkin spice anything; the smell, the flavor, the warming spices. Yes, pumpkin is my favorite kind of pie. So, naturally, I’ve lately been eating pumpkin for breakfast. I mean, a vegetable for breakfast? Win!
For this particular dish, I wanted something that was creamy, lightly sweet (but not full of added sugar), and low carb. I’m definitely not anti-carb, nor do I think carbs themselves are unhealthy, but I try to make healthy, balanced choices that still leave room in my diet for the less healthy, carby things I enjoy without overdoing it. I’m a big fan of the 80% healthy, 20% indulgent philosophy of diet (as evidenced by the fact that I eat dark chocolate EVERY SINGLE DAY). As written, this pumpkin custard contains no refined sugar, is gluten-free, grain-free/Paleo, nut-free, and full to the brim with pumpkin.
I have made this custard probably at least twenty times and I’ve fiddled with the amounts and even the ingredients themselves a lot. I think I’ve finally landed on a good balance that creates a lovely custard that is only lightly sweet and has a nice texture. I also wanted to keep the sweetener to a minimum (in fact it’s only sweetened with bananas) because I really like to eat this with toppings, which add even more flavor and richness. My son likes his plain though, so it’s all a matter of preference. However, this recipe might not be quite sweet enough for you if you are used to sweeter, more desserty custards. There is always the option to sprinkle a little sugar or maple syrup over your bowl to sweeten to personal preference.
I like my custard topped with a drizzle of peanut butter and some toasted (unsweetened) coconut, which both add some subtle sweetness without actually adding sugar. Other great topping options would be drizzled almond butter, chopped nuts (like pecans), granola, or whipped cream (for a classic treat).
Ingredients
2 cans (15 oz each) of 100% pure pumpkin puree
2 eggs
1 teaspoon vanilla
2 very ripe medium bananas
4 Tablespoons coconut flour
3 Tablespoons flax meal
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground clove
1/2 teaspoon ground ginger
Pinch black pepper (optional)
Instructions
Preheat oven to 375. Put all ingredients into a high-powered blender and blend until smooth and all ingredients are well incorporated. If you don’t have a blender: mash the bananas well (you don’t want any lumps), then stir in (or use a hand-blender or mixer to mix in) the pumpkin. Add the coconut flour and flax meal and stir/mix until fully incorporated. Finally, lightly beat the eggs, add to the batter and mix. Then add all remaining ingredients and mix until smooth.
Pour batter into a 9x13 baking dish***. Bake for 45 minutes, or until set and golden brown on top. I cook my custard until there are cracks appearing and there’s a nice bit of browning here and there. That is my preference for a firmer custard. For traditionalists, custard is considered over-cooked if cracks form, but for this particular recipe I prefer the texture when it bakes a little longer. Allow custard to cool and then refrigerate. This custard is best after refrigerating for several hours or overnight. This allows the custard to firm up and the flavors to really meld. I usually bake a batch in the evening and then refrigerate for breakfast the next day.
***The baking dish I use is actually a tad bit smaller than this, measuring 8x13 with straight sides (it’s old, I’m not even sure how many family members owned it before I did), so a true 9x13 pan might yield a slightly thinner custard which may cook a few minutes quicker.
