No-Flour Pumpkin Custard
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A smooth pumpkin dessert, naturally gluten-free and flourless. A light and tasty custard texture, perfect for all seasons.
A light, simplified version of traditional pumpkin pie, minus the gluten and the fuss. It bakes up soft and spiced with warm cinnamon and nutmeg. Autumnal comfort that fits a gluten-free table.
🥄 Ingredients
- 🫗 2 cups (approx. 450g) pumpkin puree (unsweetened)
- 🫗 3 large eggs
- 🫗 1 cup (240ml) coconut milk (or whole milk for a classic version)
- 🫗 1/2 cup maple syrup (or brown sugar)
- 🫗 1 teaspoon vanilla extract
- 🫗 1 1/2 teaspoons pumpkin pie spice mix (cinnamon, ginger, clove, nutmeg)
- 🫗 1/4 teaspoon salt
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Preheat your oven to 175°C. Lightly grease a baking dish or individual ramekins.
In a large bowl, whisk the eggs until well blended.
Add the pumpkin puree, maple syrup, vanilla, spices and salt. Mix until smooth.
Gradually incorporate the milk while whisking gently to avoid incorporating too much air.
Pour the mixture into the baking dish.
Bake for 40 to 45 minutes, or until the center is set (it can remain slightly jiggly).
Let cool completely at room temperature before refrigerating for at least 2 hours for optimal texture.
🎥 Video Tutorial
No-Flour Pumpkin Custard
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Overbaking: Too long a bake will make the custard rubbery. Take it out as soon as the center is "set" but still slightly soft.
🔄 Variations
Protein version: You can add a scoop of vanilla protein powder to the mixture if you want a more nutrient-rich dessert.
Indulgent: Add a few dark chocolate chips on top before the end of baking.
🧊 Storage
- 📦
Keeps for 3 to 4 days in the refrigerator. Cover the dish well.
💡 Chef Tips
Homemade puree: If using homemade pumpkin puree, make sure it is well drained to prevent the dessert from being too watery.
Serving: Serve with a small dollop of whipped cream or a few toasted pecans for crunch.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →