Pumpkin Pie Custards! A quick and easy Fall dessert that’s creamy, perfectly spiced, and ideal for the holidays or any type of gathering!
Ingredients
CUSTARD
2 eggs
1 ¾ cups pureed pumpkin
¾ cups granulated sugar
½ teaspoon salt
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
Dash of cloves
1 cup coconut milk
COCONUT MILK WHIPPED CREAM (optional)
1 can full fat coconut milk or coconut cream, chilled for at least 2 hours, overnight is better
2 tablespoons maple syrup
¼ teaspoon vanilla extract
Instructions
Preheat oven to 350 degrees.
Prepare custard by lightly whisking 2 eggs in a medium mixing bowl. Add 1 ¾ cups pureed pumpkin and whisk together with eggs.
Add ¾ cups granulated sugar, ½ teaspoon salt, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a dash of cloves to the pumpkin and egg mixture. Whisk until combined.
Add 1 cup coconut milk to mixture and stir together.
Pour custard into 6 small ramekins until about ¾ of the way full. Place on a baking sheet or in a baking dish and bake for 1 hr or until a knife inserted comes out clean.
Remove from oven and let cool completely on a wire cooling rack.
Serve by themselves or topped with a dollop (or two) of coconut milk whipped cream. Recipe below.
Make coconut milk whipped cream by skimming just the cream from the top of the coconut milk and placing in a medium mixing bowl. Beat cream until fluffy using a stand or hand mixer, about 3-4 minutes. Add 2 tablespoons maple syrup and ¼ teaspoon vanilla extract to the cream and beat until combined. Top each custard with a dollop or two and enjoy!
Notes
*You can use a medium sized baking dish if you don’t have individual ramekins. *Store leftovers covered in the fridge for 1-3 days.
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/pumpkin-pie-custards-df-gf/