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PUMPKIN PROTEIN CUSTARD (dairy-free, paleo)

My entire family loves this custard. It tastes like pumpkin pie filling, except that it contains no dairy or added sugar and is packed with protein (over 13 grams per serving) and healthy enough to eat for breakfast!


Pumpkin is incredibly nutrient dense.  A cup of mashed pumpkin has only 50 calories but delivers loads of vitamins and minerals, including 200% of your recommended daily intake of vitamin A and more potassium than a banana! Because it is low-calorie and fibre-rich (3 grams/cup), pumpkin helps you to feel full and is a great choice for healthy weight control. It is also rich in powerful antioxidants that have anti-aging benefits for the eyes and skin and may help to protect against cancer, hypertension and heart disease. 

For this recipe, you can use homemade or canned pumpkin purée.  Homemade purée is actually very simple to make and I have provided directions below.  If using canned, be sure to get pure pumpkin and not pie filling, which is full of refined sugar.  In Toronto, I have purchased small cans of organic purée from Summerhill Market, Whole Foods, and Pusateri’s.

Ingredient for 6 servings:

  • 1 1/2 cups pure pumpkin purée

  • 3 pasture-raised eggs

  • 1 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

  • 1/4 cup Further Food collagen or Organika Enhanced Collagen Relax (optional)

  • 1/2 cup Lakanto monkfruit sugar-free sweetener Golden (or substitute coconut sugar)

  • 1 Tbsp gelatinized maca powder (optional)

  • 2 tsp pumpkin pie spice

  • 1 tsp pure vanilla extract

  • optional toppings: plain Greek or coconut yogurt, Pumpkin Protein Yogurt (below), nut butter, nuts/seeds, cacao nibs, a sprinkle of cinnamon or pumpkin pie spice, or toppings of choice


  1. Preheat oven 350F.

  2. Put all ingredients into blender container and blend until smooth.

  3. Divide custard into 6 standard ramekins and bake for 40 to 45 minutes.

Serve chilled with toppings of choice. Above I added homemade probiotic coconut yogurt and a sprinkle of pumpkin pie spice. Below I topped with Pumpkin Protein Yogurt, pumpkin pie spice, and toasted pumpkin seeds.

Pumpkin Protein Yogurt


This yogurt is great on its own or used as a topping for custard, oats, chia pudding, muffins, toast, or pumpkin bread!

Mix together until smooth:

  • 1 cup plain probiotic Greek or coconut yogurt

  • 1/4 cup pure pumpkin purée

  • 2 Tbsp Nuzest Clean Lean vanilla protein

  • 1/2 tsp pumpkin pie spice, adjusted to taste

  • Swerve sugar-free confectioners’ or sweetener of choice, adjusted to taste

Pumpkin Custard topped with Pumpkin Protein Yogurt, pumpkin pie spice, and toasted pumpkin seeds.

Pumpkin Custard topped with Pumpkin Protein Yogurt, pumpkin pie spice, and toasted pumpkin seeds.

Homemade Pumpkin Purée

Be sure to use a pie pumpkin since they have better texture and sweetness for eating.

Preheat oven to 400F.  Cut the pumpkin in half lengthwise and scrape out the stringy pulp and seeds.  These can later be washed & roasted for a delicious healthy snack!  Place flesh-side down on cookie sheet lined with parchment.  Bake for 30 to 45 minutes until the flesh is nice and tender when pierced with a fork.  Cool for an hour.  Then use a large spoon to scoop the pumpkin out of the skin and put it into a blender or food processor.  Blend until smooth.  This will keep for several days in the fridge or can be frozen for up to 3 months.