Pumpkin Custard

Pumpkin Custard
Author: Coach Nancy
This is all the greatness of a pumpkin pie but without the crust!
Ingredients
  • 1 cup canned pumpkin puree
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • pinch of sea salt
  • 2 pinches of grated nutmeg
  • 2 organic eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat coconut milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Set a pot of water on to boil (enough water to fill the baking pan as directed below).
  3. Combine pumpkin and all spices in one bowl.
  4. In a smaller bowl, beat the eggs lightly then whisk in the vanilla and coconut milk.
  5. Whisk the egg mixture into the pumpkin mixture until well combined.
  6. Pour the custard into six ½-cup ramekins.
  7. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins.
  8. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.
  9. Serve warm or chilled.

 

 

About the author

Eat This. It's Good!

Love new recipes? Check back often for more!

Click here to add a comment

Leave a comment: