Pumpkin Custard

So...blackmail is playing a large role in the posting of these recipes today so I apologize if you can't sense the love I usually put into my posts.

Today I bring you pumpkin custard! While doing the Whole 30 challenge I needed something that felt like dessert without it being chocolate! I love pretty much anything pumpkin flavored so I thought I'd give it a try! Not too shabby! I didn't use maple syrup since it was optional. I can imagine that would have jacked the flavor up quite a bit! If you just want a warm, hardy dessert, this could be the one for you! I found this recipe on balancedbites.com.

Ingredients:

1 cup canned pumpkin puree
1 tsp cinnamon
1/4 tsp ground ginger
pinch of sea salt
2 pinches of grated nutmeg
2 organic eggs
1/4c grade B maple syrup (optional)
1 tsp vanilla extract
1 cup coconut milk (full fat)

Directions:

Pre-heat the oven to 350 degrees. Set a pot of water on to boil (enough water to fill the baking pan as directed below). Combine pumpkin and all spices in one bowl. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk. Whisk the egg mixture into the pumpkin mixture until well combined. Pour the custard into 6- 1/2 cup ramekins.You can also just do it in a baking pan! Just make sure that it's not too large or they may not cook in the middle. Place the ramekins in a baking pan and add enough boiling water to the dish to come up 2″ high around the ramekins. Carefully place in the oven and bake for 60 minutes or until a knife inserted into the center of the custard comes out clean. Serve warm or chilled.

Just as a reminder, always buy the canned coconut milk that you would find in the Thai food section of the grocery store! Don't buy the stuff in cartons. The cartons do not contain full-fat coconut milk.

I hope you enjoy it! Let me know if there are any modifications that you come up with. A squash one probably wouldn't be too bad!

Becca