Creamy Pumpkin Custard with Spiced Apples

It’s officially pumpkin-everything season!

One of my favorite fall ingredients is pumpkin. I value it’s versatility in that it can be used in both savory and sweet dishes. One of my favorite recipes utilizing pumpkin is this pumpkin custard with spiced apples. The combination of pumpkin and apple is classic for this time of year. This custard is flavorful, festive, creamy and comforting. Yum. At my house, we eat it at any meal of the day, because well… it’s just one of those dishes. Each time I make this, I can’t wait to grab a spoon and dig in!

This recipe also earns versatility points. The sweetness of this recipe can be adjusted to your preference. So with just a single little tweak, you can enjoy this pumpkin custard as a side dish with sausage at breakfast or enjoy as dessert with a cup of tea. Whatever time of day you choose to indulge in this nutrient-dense, pumpkin custard with spiced apples, you can’t go wrong!

This recipe can easily be doubled in quantity, with minimal additional effort and time, if you’re hosting brunch or batch-cooking for a hungry family.

While I made my custard in a pie plate, I also recommend individual ramekins. Mini custard cups are too cute and work well if you’re contributing to a pot-luck or packing lunches.

If you’re short on time, you can omit the apple topping and reduce your hands-on preparation and cook time down to about 15 minutes. Though, the apple topping certainly adds a little “extra something,” the custard is plenty tasty on its own.

On to the recipe!


Creamy Pumpkin Custard with Spiced Apples

Comforting, creamy pumpkin custard with warmly spiced apples. Adjust the sweetness to serve as breakfast, dessert, or anything in between. (AIP, gluten-free, dairy-free, egg-free, soy-free, nut-free, nightshade-free)
Prep Time5 mins
Resting Time3 hrs
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 6 servings


  • 2 cans pureed pumpkin
  • 1/2 cup maple syrup consider 1/4-3/4 cup depending on your taste buds
  • 1/4 cup lard or refined coconut oil
  • 1-1/4 Tbsp gelatin
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp sea salt
  • 4 apples, peeled, cored and sliced thinly
  • Splash or two of spiced apple cider


  • Combine pumpkin, maple syrup, lard or coconut oil, gelatin, cinnamon, ginger, cloves, and salt in a pot on the stove. Turn heat on medium low and cook. Stir continuously for 5-8 minutes. The mixture should change in consistency, becoming more of a smooth liquid and the gelatin should dissolve fully.
  • Pour into custard cups or a pie plate.
  • Refrigerate for at least 3 hours to allow custard to set.
  • Cook apple slices in spiced cider in a pan on medium low heat until soft, but still retaining their shape. Arrange on fully set custard.
  • Refrigerate until ready to enjoy.


May make in advance.

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