Non-Dairy Pumpkin Custard


Fall flavors and the spirit of Halloween merge in this delightful dessert shared with us by Fruit Tart. She created this luscious non-dairy pumpkin 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.

Non-Dairy Pumpkin Custard Recipe

Special Diet Notes: Non-Dairy Pumpkin Custard

By ingredients, this recipe is dairy-free / non-dairy, gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.

Non-Dairy Pumpkin Custard
Prep time
Cook time
Total time
Serves: 6 to 8 servings
  1. In a medium saucepan, heat the pumpkin, milk beverage, agave, and honey, stirring frequently, until hot and bubbly.
  2. In a medium bowl, whisk the egg yolks until thick and creamy. Stir about ½ cup of the hot pumpkin mixture into the egg yolks.
  3. Stir the egg mixture into the pan of hot pumpkin until smooth.
  4. Season the custard to taste with the spices and salt.
  5. Continue to cook the custard over medium heat, stirring constantly, until the mixture is thickened. Serve warm or cold.
*Can substitute maple syrup or your desired sweetener, to taste.

Key Ingredients: Non-Dairy Pumpkin Custard

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Gingerbread Pumpkin Pie (vegan, gluten-free & allergy-friendly)

Gingerbread Pumpkin Pie Recipe (Vegan, Gluten-free & Allergy-friendly!)

Chocolate Pumpkin Butter Cups (vegan, gluten-free & allergy-friendly)

Chocolate Pumpkin Butter Cups Recipe (dairy-free, gluten-free, soy-free and vegan - nut-free option)

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. 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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