Name: Pumpkin Custard Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: dessert
Ingredients: 15 oz. Pumpkin Puree (1 can, no-sugar); 11 oz. Coconut Cream (or 1 c. heavy whipping cream if not dairy sensitive); 2 Eggs (if swapping in cream, make this 3 eggs); 3/4 c. Monk Fruit or Maple Syrup; 2 tsp Pure Vanilla Extract; 2 tsp Pumpkin Pie Spice; 1/2 tsp Salt

Pumpkin Custard Recipe

Makes 6 servings | Gluten free and dairy free

Step 1

15 oz pumpkin puree (1 can, no sugar)
11 oz coconut cream (or 1 c. heavy whipping cream)
2 eggs (if using heavy cream, add 1 more egg)
1/4 c. monk fruit or maple syrup
2 tsp pure vanilla extract
2 tsp pumpkin pie spice
½ tsp salt
dash of cinnamon
6 Tbsp toasted pecans

Directions:

Preheat oven to 350 degrees, and place six 4-ounce ramekins onto a baking sheet.

In a medium mixing bowl, combine the pumpkin puree, coconut cream (or heavy cream), eggs, monk fruit or maple syrup, vanilla, pumpkin pie spice, and sea salt. Blend with a hand mixer until smooth.

Pour the pumpkin mixture into each ramekin filling 3/4 full.

Place in the oven and bake for 40 minutes.

Allow to cool, and serve topped with whipped coconut cream and a sprinkle of cinnamon and 1 Tbsp toasted pecans.