Silky pumpkin puree, rich coconut milk, and cocoa powder come together in this deeply spiced custard, warmed with cinnamon, ginger, turmeric, and a hit of fresh orange zest. Straining the batter before baking is the trick to that ultra-smooth, spoon-through texture, and a gentle water bath keeps the eggs from curdling as it slowly sets in the oven. Once fully chilled, each ramekin gets showered with toasted pistachios for crunch and a final flurry of orange zest for brightness. It's an elegant make-ahead dessert with the cozy flavor of pumpkin pie, minus the crust and fuss of rolling dough. This one is a genuinely great fit for a dairy free table, no compromises on flavor or that signature velvety texture.
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Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish large enough to hold them without touching.
In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, cocoa powder, orange zest, cinnamon, ginger, turmeric, and salt until smooth and fully combined, about 1 minute.
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