I LOVE pumpkin pie, but usually only eat it at Thanksgiving. What a shame! After making pies this year I thought, why not make a crustless custard and enjoy it any time as a side dish or dessert! Winning idea! It is a great way to get a little more squash in to your diet, with all of its healthy goodness.

Here is what I do:

1 15 oz can of pumpkin, I like Whole Foods 365 brand which is organic
8 oz of almond milk, I use Califia 3 ingredient unsweetened
3 T of arrowroot flour
1/4 cup monkfruit golden sweetener
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp salt

Mix all of the ingredients well.
Spray 4 ramekins* with oil spray, I use avocado.

Bake at 350 for 1 hour.
Let cool before refrigerating.
Must chill in refrigerator after baking to allow the custard to firm up.
I eat mine cold. Delish.

* My ramekins are about 4 inches in diameter and hold a little over 8 oz. I have also used glass weck tulip jars for baking these when my ramekins were in use.

Affiliate links:

This post contains some amazon affiliate links. I appreciate when you use affiliate links which help support this blog. Most things I share about here I purchase myself, but I do occasionally receive sample items from vendors to be able to test new things. I also have affiliate accounts with a few brands that I truly believe in. Rest assured I will not share about anything I don’t use myself and totally love!
Everything used in this specific recipe I purchased myself.