Naturally Sweetened Pumpkin Custard
Pumpkin pie is delicious, but sometimes the thought of making, or trying to find a healthy crust to buy, stands in the way of enjoying it. That's where pumpkin custard comes in. It's a yummy and easy to make treat, with all the goodness of pumpkin pie. If you want a little crunch, top it with granola, nuts, or pumpkin seeds.
Pumpkin Custard
4 eggs
2/3 cup organic, full fat coconut milk * see notes below
1 15 oz. can organic, pumpkin puree, or homemade puree
3/4 cup pure, organic maple syrup
1 tsp. vanilla
1/2 tsp. salt
2 tsp. RealTaste Peace seasoning, pumpkin spice or cinnamon to taste
1. Heat oven to 350.
2. Beat eggs with a whisk and mix in remaining ingredients.
3. Divide batter between 8 custard cups, ramekins, or small mason jars and place on a cookie sheet.
4. Bake for 25 minutes, or until set, but center is still a little jiggly. It will firm up as it cools, but if it's overcooked, the custard will release liquid. It will still taste good, but there will be a bit of liquid at the bottom of the custard.
5. Top with maple whipped cream, if desired.
NOTES
If you use homemade coconut milk, make sure to use as much of the cream off the top as possible for a more full fat quality of the milk. It will still taste delicious, but a lower fat will affect the texture and appearance of the custard.
The pumpkin you use will also affect the texture of the custard. Some brands have a higher liquid content than others. If you use homemade puree, make sure as much liquid is strained off of it as possible.