Pumpkin Custard

Pumpkin Custard
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 11.1 g
  • Cholesterol: 62.0 mg
  • Sodium: 31.6 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 3.0 g
  • Protein: 4.1 g

View full nutritional breakdown of Pumpkin Custard calories by ingredient
Submitted by:

Introduction

Pumpkin pie has to be one of my absolute favorite desserts and yet somehow itís one that I donít often think to make when the holidays arenít near. Canned pumpkin, while not as amazing as fresh, is available in grocery stores all year-round, so you can get a pumpkin pie fix anytime! Pumpkin pie has to be one of my absolute favorite desserts and yet somehow itís one that I donít often think to make when the holidays arenít near. Canned pumpkin, while not as amazing as fresh, is available in grocery stores all year-round, so you can get a pumpkin pie fix anytime!
Number of Servings: 6

Ingredients

    1 cup canned pumpkin puree
    1 tsp cinnamon
    1/4 tsp ground ginger
    pinch of sea salt
    2 pinches of grated nutmeg
    2 organic eggs
    1/4c grade B maple syrup (optional, if you'd prefer a savory version)
    1 tsp vanilla extract
    1 cup coconut milk (full fat)

Tips

Love this recipe? Find more great recipes in Diane Sanfilippo's books: Practical Paleo, The 21-Day Sugar Detox, and The 21-Day Sugar Detox Cookbook.



Directions

Pre-heat the oven to 350 degrees.

Set a pot of water on to boil (enough water to fill the baking pan as directed below).

Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.

Whisk the egg mixture into the pumpkin mixture until well combined.

Pour the custard into 6- 1/2 cup ramekins. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. (Iím pretty sure mine took a bit longer to bake, but it may be my oven!)



Rate This Recipe