Tasty Tuesday: Melt-in-your-Mouth Pumpkin Custard
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Cook time: 
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Serves: 12
 
Melt-in-your-Mouth Pumpkin Custard
Ingredients
  • 6 eggs
  • 3 ½ cups pumpkin purée
  • 800 ml coconut milk
  • ¾ cup maple syrup
  • 1 ½ tablespoons vanilla extract
  • 4 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • Coconut cream or whipping cream – to serve
Instructions
  1. In a big bowl mix the wet ingredients, one by one, with a hand mixer (or in the food processor): eggs, pumpkin puree, coconut milk, maple syrup, and vanilla extract. Mix the spices (cinnamon, ground ginger, nutmeg, sea salt) in a small bowl and add them to the pumpkin mixture. Mix until every ingredient is well incorporated.
  2. Pour the pumpkin custard into greased oven-safe ramekins. Place the ramekins on 2 cookie sheets. Carefully place the cookie sheets with ramekins in the cold oven. Pour cold water into the cookie sheets until their bottom is covered with water.
  3. Turn the oven on. Bake at 350⁰ F for approximately 55 minutes until the top of the pumpkin custard becomes light brown.
  4. The pumpkin custard tastes great warm or cold. It keeps well in the fridge for up to 4 days.
  5. Serve with coconut cream or whipping cream (if dairy is not an issue) on top.
  6. As you might have noticed, this pumpkin custard has no crust. It is very light and it melts in your mouth. And, as all the recipes on this site, it is gluten- and dairy-free.
Recipe by Orgali at https://orgali.ca/2014/10/pumpkin-custard/