Of all the Thanksgiving must-have’s, pumpkin pie ranks right at the top for our family. We can’t think of a year when there hasn’t been at least one pumpkin pie on the table. Last year we had guests who ate gluten-free, so we decided to put a twist on the traditional by creating a custard with the same old-fashioned pumpkin pie flavor.

This creamy custard has a smooth texture and gently spiced pumpkin flavor, which make it the perfect dessert (or breakfast) on cool fall days. Unlike many pumpkin pies and custards, this one skips all the highly-processed ingredients and can be served warm or cold. Our favorite way to serve it is chilled with a small dollop of homemade whipped cream and candied or chopped pecans on top to give it a little added crunch.

This pumpkin custard is extremely easy to make (and make a day ahead), for stress-free holiday entertaining.

Store your custard covered in an airtight container in the fridge for up to 5 days.

• You can make it dairy free and vegan by using almond milk and a flax seed egg.
• If you really want pie you can try baking this custard in a crust.