Pumpkin-Pie CustardSubmitted by: STRIVING4HEALTH
IntroductionTaken from Practical Paleo Taken from Practical Paleo
Cinnamon, ground, 1 tsp
Nutmeg, ground, 1 tsp
100% Pure Pumpkin Puree, 1 cup
Egg, fresh, 2 large
Maple Syrup, .25 cup
Vanilla extract, imitation, alcohol, 1 tsp
Coconut Milk, 1 cup
Boil a pot of water (enough water to fill the baking pan as directed below).
In a small mixing bowl, combine the cinnamon, ginger, nutmeg, and sea salt.
In a medium-sized mixing bowl, combine the pumpkin puree, eggs, maple syrup, vanilla extract and coconut milk.
Whisk the dry ingredients into the liquid mixture until well combined.
Pour the custard into small ramekins (oven safe ceramic or glass dishes). Place the ramekins in a baking pan and add enough boiling water to the dish to come up halfway to the top of the ramekins. Carefully place the dish with the ramekins and water into the oven.
Bake for 45-60 minutes or until a knife inserted into the center of the custard comes out clean.
Serve warm or chilled.
Serving Size: Makes 4 servings