Pumpkin-Coconut Custard with Walnut-Date Crumble

Author: on

Recipe Category: Dessert

Recipe Tag: Gluten-Free, Dairy Free

  • Prep Time

    10 Minutes

  • Cooking Time

    50 Minutes

  • Total Time

    1 Hour

When my niece made a special request to have this dessert as her birthday treat, I knew I was onto something. I'm a big fan of making single-serving desserts in ramekins. It makes guests (and nieces) feel special when they get their own personal dessert. The custard, with or without the crumble, actually makes a delicious breakfast when mixed with about 1/2 cup cooked oatmeal.


2 large eggs
1 - 15 oz. can pumpkin puree
1 cup coconut milk
1/3 cup agave nectar or maple syrup
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon allspice
½ teaspoon salt


2 cups walnuts
5 Medjool dates, pitted
2 teaspoons cinnamon
1/8 teaspoon sea salt


Preheat oven to 375°F.


Place 6, 4-inch ramekins on a baking sheet. In a large bowl, whisk the eggs and add the pumpkin, coconut milk, spices, and salt. Mix well and pour the mixture equally into the 6 ramekins, leaving about 1 inch of space above the batter.


Bake for 50 - 55 minutes until a toothpick comes out of the center clean. Allow to cool for 20 -30 minutes.


Place the crumble ingredients in a food processor and blend until the nuts are chopped and the ingredients are well combined. Top each of the ramekins with the crumble and serve.

Makes 6 servings