Pumpkin-Pie Custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cinnamon, ground, 1 tspNutmeg, ground, 1 tsp 100% Pure Pumpkin Puree, 1 cupEgg, fresh, 2 largeMaple Syrup, .25 cup Vanilla extract, imitation, alcohol, 1 tsp Coconut Milk, 1 cup
Preheat oven to 350 degrees.
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
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
Nutritional Info Amount Per Serving
- Calories: 183.3
- Total Fat: 14.0 g
- Cholesterol: 92.5 mg
- Sodium: 66.6 mg
- Total Carbs: 20.0 g
- Dietary Fiber: 2.9 g
- Protein: 4.9 g
Member Reviews