Pumpkin Custard Can Take the Place of Pumpkin Pie
I’m beginning the autumn recipes and pumpkin is always high on my list. Many people struggle with loving pumpkin pie but not wanting the crust. Of course you can make gluten-free pie crusts, but this is my favorite – a take on pumpkin pie in a perfect serving size.
Pumpkin Custard Ingredients:
- 8 Tbs. pure maple syrup
- 3 eggs
- ¾ cup pureed pumpkin
- ½ cup coconut milk
- ¼ cup coconut sugar
- ½ tsp. cinnamon
- ¼ tsp. allspice
- 1/8 tsp. nutmeg
- 1/8 tsp. powdered ginger
- 1/8 tsp. ground cloves
- 1 tsp. vanilla
- Lemon or orange zest (optional)
Pumpkin Custard Directions:
- Place 2 Tbs. of maple syrup into each of 4 custard cups (6-oz).
- Beat together eggs, pumpkin, coconut milk, sugar, spices, and vanilla. Carefully pour pumpkin mixture into custard cups.
- Cook the custard in a steamer for 40-45 minutes or until custard is just set.
- Let cool on cookie rack for 5 minutes.
- Cover and refrigerate for at least 4 hours.
- To serve, loosen edges with a knife. Invert onto dessert plates. Top with lemon or orange zest.
Serves 4
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