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Non-Dairy Pumpkin Custard

Posted on by Alisa Fleming in Dairy Free Desserts with 1 Comment

Fall flavors and the spirit of Halloween merge in this delightful dessert from the blog Fruit Tart. The blog’s author created this luscious custard for a friend on a restricted diet. It consequently contains no wheat, gluten, dairy, or cane sugar.  The creamy factor is made possible by eggs, which her friend can eat.  Vist Fruit Tart for more wonderful recipes.

Non-Dairy Pumpkin Custardpumpkin pudding

Non-Dairy Pumpkin Custard
Prep time

Cook time

Total time


Serves: 4 servings

  • 29 oz. can pumpkin
  • 1 c. rice milk
  • ¼ c. agave syrup (it was all I had left)
  • 1 c. honey
  • 6 egg yolks
  • cinnamon
  • nutmeg
  • cloves

  1. In a medium saucepan, heat pumpkin, rice milk, and sweeteners, stirring frequently, until hot and bubbly.
  2. Whisk egg yolks together until thick and creamy. Stir about ½ c. of the hot pumpkin mixture into the egg yolks.
  3. Stir egg mixture into the pan of hot pumpkin and season to taste. Continue to cook over medium heat, stirring constantly, until the mixture is thickened. Serve warm or cold.

If I would have had some on hand, I would have used maple syrup for the sweetening.

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About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry. Follow me on Google+.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

One Comment

  1. JaimeDecember 2, 2013 at 5:55 pmReply

    This recipe just didn’t work for me. I’m not sure if I did something wrong, but no matter how long I cooked it, the pumpkin never became a custard-like consistency. It had good flavor, but maintained the texture of pureed pumpkin.

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