Pumpkin Custard (or Crustless Pumpkin Pie)

2013-02-15
  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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1. Pre-heat the oven to 350 degrees.
2. Set a pot of water on to boil (enough water to fill the baking pan as directed below).
3. Combine pumpkin and all spices in one bowl.
4. In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
5. Whisk the egg mixture into the pumpkin mixture until well combined.
6. 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.

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 21DSD friendly version)
  • 1 tsp. vanilla extract
  • 1 cup coconut milk (full fat)

Method

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Diane Sanfilippo BS, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach is a New Jersey-based Holistic & Paleo Nutritionist serving clients locally and beyond (US & international) via phone, Skype consultations and nutrition seminars nationwide. Author of “Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle.”Creator of The 21-Day Sugar Detox, a program designed to help you bust sugar and carb cravings in 21 days with the help and support of a community who is all in it together! Co-host of The Balanced Bites Podcast, a weekly radio show about all things health and nutrition.


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