Monday, October 27, 2014

Pumpkin Custard


1 1/2 cups canned pumpkin
1 1/2 tsp cinnamon
1/4 + 1/8 tsp ground ginger
2 pinches of sea salt
3 pinches of grated nutmeg
3 organic eggs
1/2 cup grade B maple syrup 
1 1/2 tsp vanilla extract
1 can Full fat canned coconut milk


Pre-heat the oven to 350 degrees. 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 one medium ceramic baking dish or 6 individual ramekins. Place the baking dish/ramekins in a baking pan and add enough water to the dish to come up 2″ high around the ramekins or ceramic baking dish. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean.

We topped ours with pecans and unsweetened shredded coconut

If you are not into custard, you might like this crustless pumpkin pie instead. Using the same ingredients, just different amounts:

1 cup canned pumpkin
1 tsp cinnamon
1/4 tsp ground ginger
Pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
1/4 cup grade B maple syrup 
1 tsp vanilla extract
1 cup full fat canned coconut milk. 

Follow the same baking instructions as above. 

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