Category

This creamy custard is the perfect Fall treat.

Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

Ingredients
 1 cup Pumpkin Puree, canned
 1 tsp Cinnamon
 ¼ tsp Ginger, ground
 1 pinch Sea Salt
 ¼ tsp Nutmeg
 2 Organic Eggs
 2 tbsp Pure Maple Syrup
 1 tsp Vanilla Extract
 1 cup Full Fat Coconut Milk, canned

Ingredients
1

Preheat oven to 350 degrees and set a pot of water to boil.

2

In a large bowl, beat the eggs lightly and then whisk in the maple syrup, vanilla and coconut milk. Add the pumpkin and spices and whisk until well combined, taking care not to over mix.

3

Pour the custard into six small oven safe ramekins. Put the ramekins in a baking pan with high sides and add enough boiling water to the dish to come up 2′′ high around the ramekins.

4

Carefully place in the oven and bake for 45-60 minutes or until a knife inserted into the center of the custard comes out clean.

5

Serve warm or chilled.

6

Top with toasted pumpkin seeds if desired.

Additional Notes:

Looking for some Fall holiday food tips? Check out our Halloween SOS Blog Post!

Ingredients

Ingredients
 1 cup Pumpkin Puree, canned
 1 tsp Cinnamon
 ¼ tsp Ginger, ground
 1 pinch Sea Salt
 ¼ tsp Nutmeg
 2 Organic Eggs
 2 tbsp Pure Maple Syrup
 1 tsp Vanilla Extract
 1 cup Full Fat Coconut Milk, canned

Directions

Ingredients
1

Preheat oven to 350 degrees and set a pot of water to boil.

2

In a large bowl, beat the eggs lightly and then whisk in the maple syrup, vanilla and coconut milk. Add the pumpkin and spices and whisk until well combined, taking care not to over mix.

3

Pour the custard into six small oven safe ramekins. Put the ramekins in a baking pan with high sides and add enough boiling water to the dish to come up 2′′ high around the ramekins.

4

Carefully place in the oven and bake for 45-60 minutes or until a knife inserted into the center of the custard comes out clean.

5

Serve warm or chilled.

6

Top with toasted pumpkin seeds if desired.

Coconut Pumpkin Custard