Pumpkin Custard with Pumpkin Whipped Cream (Gluten Free, Paleo, Vegan)


Pumpkin Custard with

Paleo Pumpkin Whipped Cream

(Gluten Free, Paleo, Vegan)


This is part of Tiffany’s Healthy Holiday Make-overs

Gluten Free Pumpkin Custard

  • ½ cup (raw) cashews
  • 1 tablespoon agar flakes
  • 1 pinch sea salt
  • 1 ¼ cups water, boiling
  • 1 ½ cups roasted pumpkin (canned pumpkin works great) 
  • ¼ cup honey (or agave to keep it vegan)- plus a little more if you want it sweeter
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 pinch ground cloves
  • ¼ teaspoon lemon zest (organic!)
  1. Place cashews, agar and salt in a Vitamix and process to a fine powder
  2. Pour boiling water into Vitamix and process on high speed
  3. Add pumpkin, honey/agave, and vanilla and process again until smooth
  4. Blend in cinnamon, nutmeg, cloves and lemon zest
  5. Pour custard into ramekins or half cup mason jars
  6. Refrigerate until set, about 30 minutes
  7. Serve

Makes 6 servings

I used this agar powder, and it worked great! :

For the Pumpkin Whipped Cream:

Paleo (ish) Pumpkin Whipped Cream- sugar free!


  1. Set can of organic coconut milk and mixing bowl in the fridge overnight
  2. Open can and remove all the solid coconut cream (you can save the liquid coconut water for other uses)
  3. Place 1/4 cup pumpkin, stevia drops, and pumpkin pie spice in mixing bowl
  4. Add the coconut cream in bowl, & beat until fluffy (3-4 minutes or so)
  5. Serve right away, or cover and keep in the refrigerator for up to 3 days.

*Best if you set beaters and mixing bowl in freezer for a few minutes before you begin


Adapted from:  http://www.elanaspantry.com/pumpkin-custard/  and http://www.elanaspantry.com/pumpkin-whipped-cream/

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