• November 19, 2013
  • Generation Rescue
  • 0
Dr. Bo’s Dairy-free Pumpkin / Squash Custard

Ideally you want to refrain from the typical sugar, dairy and gluten laden desserts. One of my family’s and client’s favorite starch dessert is my pumpkin custard for blood types O, A & AB or Squash Custard for Type B and all other types too.




  • 1-1/2 cups coconut milk
  • 1 cup pumpkin puree, (no sugar or spices added) (for blood types O, A, & AB)
  • Or
  • 1 cup butternut squash, (no sugar or spices added) (for all blood types)
  • 3/4 cup maple or agave syrup (grade B is best for maple syrup) 
  • Or
  • 1/2 tsp. Dr. Bo’s Stevia or to taste
  • 3 large egg yolks
  • 1 teaspoon vanilla
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon (No for blood type O)
  • 1/2 teaspoon clove 
  • 1/2 teaspoon nutmeg (No for blood type B)
  • Dash of Celtic sea salt or Himalayan salt



To start the custards have preheat the oven to 325 degrees. Have some boiling water ready on the stovetop for the water bath. In a roasting pan (either a glass Pyrex or a roasting pan) place a towel in so the ramekins or bowl plates don’t slide around. Then heat the coconut milk on low until very hot but not boiling. In a bowl whisk together the syrup, eggs & vanilla then blend in the warm coconut milk very slowly while constantly mixing the eggs so they do not cook. In a separate bowl mix the pumpkin puree or butternut squash with all the spices & the salt. Then add the pumpkin or squash mixture & whisk together well.


Pour the mixture into 6-8 small ramekins or bowl plates about 3/4 of the way up, when settled, spoon off any foam that has formed on top then place into the roasting pan & pour carefully the boiling water till half way up the sides (do not cover while baking). Place carefully into the oven middle rack & bake 40-50 minutes till set they should still have a slight jiggle to them when wiggled. Let custard cool completely then place in refrigerator for at least an hour.


Serves: 6-8 3oz. Ramekins


To Your Good Health, 

Dr. Bo

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