Pumpkin Custard

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 

  • 1/4 cup grade B maple syrup optional- leave out for a savory version or for a 21-Day Sugar Detox friendly version 

  • 1 tsp vanilla extract 

  • 1 cup coconut milk (full fat)

Preparation

• • Preheat the oven to 350ºF. 

  • 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. 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. (I'm pretty sure mine took a bit longer to bake, but it may be my oven!) 

  • Serve warm or chilled.

Balanced Bites