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Maple Pumpkin Custard

Hey pumpkin pie lovers, this dessert is calling your name. It includes all of the fall flavors you love about pumpkin pie, but not the carbs or gluten. This paleo-friendly dessert is going to be a hit at your holiday dinner table and the fact that it can be made in a blender--that much easier.
Course Dessert
Cuisine American
Servings 8
Author The Cowgirl Gourmet thanks Danielle Walker of Against All Grain for this recipe, of which the process has been adapted

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees.

  2. Place all ingredients in the blender and puree until smooth.

  3. Place 8 ramekins on a baking sheet and pour the filling 3/4 of the way full and divide evenly.

  4. 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.

  5. Cool at room temperature and then refrigerate for 1 hour before serving.

  6. Serve with a generous dollop of whipped cream or whipped coconut cream and dust lightly with a bit of freshly ground nutmeg.

    Maple pumpkin custards