Crockpot Pumpkin Custard for Fall (GAPS Legal)


This is a delicious recipe from the meal plans (purchase here),I especially love that you can put it in the crock pot and then go out and come home to a house that smells like fall and a warm snack or dessert.  In my mind this is a totally legitimate snack, dessert, and breakfast.

It’s so easy in the crockpot, and the ramekins can be stacked and they still steam cook so they stay nice and soft.  The cook time is more flexible than in the oven as well.  You see that I used both a jar and ramekins, the jar took longer- I just returned it to the crockpot for another 20 minutes to finish it up.

Crockpot Pumpkin Custard

3 cups cooked pumpkin or butternut squash (how to cook squash- using organic canned is an easy though more expensive substitute)
6 eggs
1/4 cup coconut milk, full fat
2 packets stevia, or 1/4 cup maple syrup or honey (maple syrup is not GAPS legal, stevia isn’t either, but more people on GAPS have been okay with stevia than maple syrup)
1/2 teaspoon ginger
1/2 teaspoon cinnamon
pinch of sea salt


Fill crock pot with 1 inch water and turn on high.  Allow to pre-heat for 30-45 minutes (for you multi tasking moms, doing this before taking a shower and/or starting breakfast works well)
In a blender, puree all ingredients (blender will be quite full).  Pour into oven/heat proof ramekins or mason jars, filling 2/3 full.  Gently set into the water, stacking the ramekins (pictured) if needed.  Cover.  Allow to steam for 4-6 hours.

Turn crock pot off, and it will continue to stay warm for another hour or so, serve warm or cover with plastic wrap and store in the fridge to serve chilled.



Bulk Meatball Mixture from the Freezer e-book

Technical Notes and News from Cara:

I’m still working on the Freezer e-book, yes, a million and seven things have come up that kept me from getting it out when I thought it could be done. I’m just doing the index, grocery lists, and table of contents now!  If you purchased the presale version and need a refund because I’m so behind, please email me and I will happily refund you. I really apologize for the wait, but I know you’ll love the book!

The meal plans have switched formats! I’ll do another post soon on the new format, but in short I discontinued the recurring subscription and am just selling each month as an e-book :) There are also indexes and more detailed grocery lists than there had been in the past.  This should help with the customer service questions I kept getting about recurring billing; since I’m covering all aspects of blogging/customer service/writing, my time is limited so I’m trying to streamline as much as possible!

I’m going to be putting the intro e-book on sale shortly, as it’s an awesome time to do intro with the weather cooling down. So if you’re planning on buying it, you might want to hold off for a week.  Subscribe to my newsletter for discounts and information as well.  And I apologize, but if you’ve previously bought the e-book I can’t refund the difference- for future reference I do try to put everything on sale once every 3 months, and if you’re subscribed to the newsletter you’ll be sure to see the sales!


Print Friendly


  1. Hi there – this looks wonderful, and thank you!

    About how many ramekins? I like the idea of the jar, too.
    Looks like you got about 5 ramekins plus the jar?

  2. Looks great! Can I also do this in the oven if I don’t have a crockpot big enough?

  3. Well, I knew I shouldn’t have read this recipe when I was hungry!! Now nothing in the frig is going to sound as good as this!

  4. This looks delicious! I can’t have eggs–is there a way I could make this without eggs? Perhaps a combination of using chia seeds and gelatin?

  5. Made this last night as a treat. I have to say that it wasn’t quite sweet enough with just a 1/4 honey. My non-GAPS family members wanted to top it with whipped cream. :-) I also thought it needed a bit of salt.

    As to the amount, I filled 5 large ramkins and stacked them in my crock pot. But, the custard rose a bit as it cooked, so the under layer kind of smashed into the upper layer. Still tasted good, but not quite as pretty.

    When I make this again — which I know I will — I’ll add more honey, a pinch or two of sea salt, and fill 6 ramkins. Since I have 5 members in my family, the 6th one will make a nice snack for my GAPS boy the next day.

    Thanks for posting, Cara.

  6. I still can’t eat egg whites. Do you think I could add extra yolks and still get a good custard? Or use chia and gelatin like Liz asks?

  7. Ok, I want to eat grain-fee and healthy, but I cannot stand eating any coconut at all – flour, milk, oil, anything. But it seems so many of the recipes call for it. HELP!!

    • Why not use almond, or rice flour…..gluten free works close to the same, and coconut palm sugar is what I use for sweetener, as it has a Glygemic rating of 35, so great for diabetics.

  8. Do you think raw whole milk would work as a sub for the coconut milk?

  9. Kami Christara says:

    How much is your monthly e-book and how can I buy it? What if I wanted to go back or forward a month?? Thanks Cara!!


  10. I bet you could try almond milk ,especially if you make it yourself and make it fairly thick.

  11. Is xylitol GAPS legal? (I am not versed in that particular set of eating rules!) It is what I use instead of sugar…great health benefits and taste. Not exactly sugar taste but good substitute!

  12. I just made this with canned pumpkin and forgot to add the coconut milk. Still yummy, but probably not at as fluffy…I also did a smaller one in the oven and it turned out just fine..:)

    • I was wondering about the oven too. How long did you cook it in the oven and on what temperature? Thanks!

  13. I just made this with acorn squash and it turned out beautifully. I baked in 350 degree oven for 50 minutes.


  1. […] and Custard and Crock Pot all in the same sentence. Wheee! I originally saw this recipe over at Health, Home, and Happiness. I love Cara. I love her Grain Free Meal Plans (as well as her eBook with all the best recipes from […]

  2. […] Pumpkin Custard This dessert falls somewhere between pumpkin pie and crème brulée. What’s not to love? Blend the […]

  3. […] Did you know Custard can be made in the crockpot? It makes beautifully steamed custard, without having to babysit the stove as you do with conventional custard.  See Pumpkin Custard here. […]

  4. […] 64. Pumpkin Custard: This dessert falls somewhere between pumpkin pie and crème brulée. What’s not to love? Blend the ingredients together and fill ramekins or oven-safe jars 2/3 full. Place in a slow cooker holding an inch of hot water, and cook the custards for four to six hours. […]

  5. […] Butternut squash fries are a favorite in our house, they go great with chicken, burgers, steak, or any other protein filled main dish.  Only made with three simple ingredients, these can be dressed up with more seasonings or eaten as is.  I like to cut up a few squash while I’m doing this and freeze extra fries for no-prep sides later on. Then I use all the bulbs in this winter squash crockpot custard. […]

  6. […] Crockpot Pumpkin Custard from Health, Home & Happiness […]

  7. […] Crockpot Pumpkin Custard From Health, Home & Happiness This delicious custard recipe will have your house smelling […]

  8. […] Crockpot Pumpkin Custard This delicious custard recipe will have your house smelling fantastic and your mouth watering. […]

  9. […] originally saw this recipe over at Health, Home, and Happiness. I love Cara. I love her Grain Free Meal Plans (as well as her eBook with all the best recipes from […]

  10. […] recipe will be in the crockpot on high for 4-6 hours. Visit Cara’s blog for ingredients and […]

Leave a Comment