Have you noticed? It’s happening already. The mornings stay darker longer and the nights are darkening sooner. Goodbye, summer. Hello, fall.
Fortunately, with the changing of the seasons, so do our palates. Lately, my mind tumbles with thoughts of sauteed kale, spicy arugula and sweet pear salads, slowly braised pork with tender root vegetables and German-style sauteed cabbage with caraway.
As we willingly prepare to dive into fall head first, I am leading the way by celebrating with a maple pumpkin custard. The recipe has been sitting in my Inbox for close to a year. It is a recipe from Danielle Walker of Against All Grain and it arrived on November 17, 2013. I knew I wanted to make this paleo-friendly dessert but our holiday menus were already planned out and that was that. This would have to wait until next year.
And it has and here we are, October 2014. Thanks to Steven Kubena and his family’s Kubena Farms in Seguin, we are already enjoying assorted sizes of sugar pie pumpkins at the market. I immediately snatched a smaller one to play with because I knew just what I was going to make.
Made mostly of freshly roasted and pureed pumpkin and pastured eggs, this flavorful custard is a crustless pumpkin pie. And like pumpkin pie, it requires a generous dollop of whipped cream or coconut whipped cream and then a light dusting of freshly grated nutmeg. Promise me you won’t wait almost a year to make this like I did and go ahead and get in the spirit of fall.
Maple Pumpkin Custard
- 15 ounces freshly roasted pumpkin puree
- 1/2 cup organic coconut milk canned
- 1/3 cup maple syrup I think coconut sugar would work just as well
- 3 pastured eggs plus 1 egg yolk
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground clove
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon lemon zest
- Pinch of sea salt
Preheat oven to 350 degrees.
Place all ingredients in the blender and puree until smooth.
Place 8 ramekins on a baking sheet and pour the filling 3/4 of the way full and divide evenly.
Place baking sheet in the oven and bake custards for 25-30 minutes. They should still jiggle slightly in the center when you remove them.
Cool at room temperature and then refrigerate for 1 hour before serving.
Serve with a generous dollop of whipped cream or whipped coconut cream and dust lightly with a bit of freshly ground nutmeg.