This Paleo-approved Pumpkin Spice Custard tastes just like pumpkin pie—without the crust of course, but who needs that? This is a rich and creamy, full-bodied blend of melt-in-your-mouth pleasure. This dessert is packed full of the always-delectable union of cinnamon, ginger, nutmeg, and cardamom. These delicious spices fuse gloriously with the sugary mix of pumpkin, honey, vanilla, and coconut used in this recipe. This dish is sure to surpass all of your expectations and your taste buds will be yearning for more … and more … and more.
Serves 5
• 1 cup canned pumpkin purée
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon cardamom
• Pinch sea salt
• 2 whole eggs
• 2 egg whites
• 1⁄4 cup raw organic honey or pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup coconut or almond milk
1. Preheat the oven to 350°F, and set a pot of water on the stove to boil.
2. Combine the pumpkin and all the spices in a large bowl. In a separate bowl, beat the eggs and egg whites, and add the honey or syrup, vanilla, and milk to the eggs. Pour the egg mixture into the pumpkin mixture and mix well.
3. Pour the formed custard mix into five individual small ramekins, then place all the bowls into a baking pan. Pour the hot water (from step 1) into the pan around the ramekins, which should cover more than half of the height of the ramekins.
4. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Enjoy warm or chilled.
