Maple Pumpkin Custard
This light pumpkin custard is a sweet culmination, but without the heaviness of a buttery crust. And, because you’re saving calories by abstaining from the crust, feel no remorse when you make that dollop of coconut milk whipped cream a little larger than the photos.
Sweetened with pure maple syrup and speckled with hints of cinnamon and ginger, this custard boasts all of the flavors of Fall. You can serve it warm if you prefer, but once it spends some time chilling, it becomes more firm even more robust in it’s flavors. Pumpkin enthusiasts, do not fret as the season is coming to an end, this custard can be enjoyed right up into the Winter as well. Enjoy!
- 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient) or homemade
- ½ cup coconut milk
- ½ cup grade B maple syrup*
- 3 eggs + 1 egg yolk
- 1 tsp vanilla extract
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground clove
- ¼ tsp ground cardamom
- ½ tsp lemon zest
- pinch of sea salt
Preheat oven to 350 degrees F.
Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
Cool to room temperature, then refrigerate for 1 hour prior to serving.
Serve with coconut milk whipped cream.
*substitute honey for SCD and you may use pumpkin pie spice instead of the combination of spices