Paleo Pumpkin Custard
I love pumpkin pie and this recipe helps me get that taste without breaking
1 cup canned pumpkin puree (NOT pie filling...good ole plain pumpkin)
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
nutmeg to taste
2 whole eggs
2 egg whites (love me extra protein)
honey or maple syrup to taste (I used about 1/4 cup stevia or less)
1 tsp vanilla extract
1 cup coconut milk (or any nut milk would work)
Pre-heat the oven to 350 degrees.
Set a pot of water to boil (enough to fill the baking pan as directed later
Combine the pumpkin and all the spices in a large bowl. In another, smaller
bowl, beat the eggs and add the sweetner, milk, vanilla to them.
Whisk the egg mixture in with the pumpkin mixture and mix well.
Pour the custard mix into the ramekins, evenly as possible. (mine filled 5
of them) Place the individual custards in a baking pan and pour the hot
water around them into the baking dish (careful not to splash into them),
water should come up to 2" or so around them (more than half way).
Bake for 60 mins or until a toothpick inserted into the center comes out
Enjoy warm or chilled.
Serving Size: Makes 5-6 small custard cups worth. Depends on size.
Submitted by ENOUGHALREADY10 to SparkPeople
Feng Yu / 123RF Stock Photo 967770