This silky, spiced custard layers pumpkin puree and rich coconut milk with a deep cocoa base, warmed through with cinnamon, ginger, and a whisper of turmeric for color. Orange zest brightens every spoonful, while a slow bake in a water bath gives each ramekin that classic, gently wobbling set you want from a good custard. Eggs bring structure and a silky finish, and a quick strain before baking keeps the texture completely smooth with no lumps or stray fibers. Once chilled, a scatter of roughly chopped pistachios on top adds a satisfying crunch against the creamy custard beneath. It's an easy make-ahead dessert that fits neatly into a Paleo spread, whether you're serving it for a holiday table or just craving something rich and chocolatey without the fuss. Simple pantry staples and a few hours of chill time are really all this one asks of you.
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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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