Silky pumpkin puree meets rich coconut milk and cocoa in this deeply spiced custard, warmed with cinnamon, ginger, and a touch of turmeric for color. Eggs give the custard its signature set, while a gentle water bath bakes each ramekin into a smooth, wobbly-centered treat with no cracks or curdling. Bright orange zest cuts through the cocoa's richness, and a scatter of chopped pistachios on top adds the perfect contrasting crunch. Straining the batter before baking is what gives these custards their satiny, spoon-ready texture — no graininess, just a clean, velvety bite every time. Make them a day ahead since they need real time to chill and firm up in the fridge. This one's an easy, elegant dessert to keep in your gluten free dessert lineup, whether it's for a holiday table or a simple weeknight treat.
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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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