Holiday recipe: Pumpkin & Sweet Potato Custard

By: Heather Nielson

I love to cook and experiment with recipes. I think it’s because I enjoy making healthy food taste really good and also because I have a severe gluten intolerance and so making recipes gluten free adds another layer of challenge and artistic expression for me. A side effect of experimenting with recipes on-line is a growing suspicion that most of them have never actually been tried before! I end up going through several versions of a good portion of the recipes I try from an on-line source until it actually works and tastes good. One recipe that I tried over Thanksgiving was a pumpkin sweet potato custard. After four attempts, I think it’s perfect; AND pretty healthy as desserts go!



  • 3/4 C canned sweet potato – mashed
  • 3/4 C canned pumpkin puree
  • 1 can canned coconut milk
  • 2 Tbl unflavored gelatin
  • 2 Tbl honey
  • 1 tsp cinnamon
  • 1/2 tsp vanilla
  • 1/2 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger


  1. In a medium mixing bowl, combine the potato, pumpkin, honey, vanilla and spices. Mix well
  2. IN a small sauce pan over medium high heat, bring the coconut milk until just boiling, then reduce to a simmer
  3. Slowly whisk in the gelatin until dissolved and stir continually
  4. Add the coconut milk and gelatin mixture to the pumpkin mixture. Mix well
  5. Pour into single serving jars and refrigerate at least 2 hours
  6. Enjoy!

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