Pumpkin Custard (or Crust-less Pumpkin Pie)
This is another delicious "Paleo" style recipe - that is: there is no dairy, refined sugars, wheat or grains in the recipe.
Ummmmmm, pumpkin pie has always been one of my absolute favorite desserts any time of the year. With its creamy texture and spices that delight the taste buds who could not enjoy the satisfaction it gives - both in the aromas of baking and in the decadent texture and tastes while eating it! Pumpkin pie brings back wonderful, fond memories of special family dinners and occasions gone by spent with loved ones (Healthy Thinking). At this time of year, fresh bursting at the seams pumpkins, and all shapes and unusual sizes of squash colorfully adorn our landscapes, both along the Country Roadsides as well and in the Markets we frequent. I especially love the season of Fall and so I want to share this yummy recipe with you.
With our Healthy Eating Lifestyle, Dr. Paul and I have eliminated wheat from our diet and no longer eat the pie crust. Besides, as far as we are concerned, the custard is THE most important part of the "pie" anyway. Without the crust, you have eliminated lots of extra calories, wheat, Trans fats (in the shortening) and milk from your diet by using this Healthy Eating Recipe.
What you may not realize is that canned pumpkin, while not as amazing as fresh, is available in grocery stores all year-round. I buy my organic tinned pumpkin at The Big Carrot. It's pretty easy to find and often is stocked right next to things like canned butternut squash or sweet potatoes. Therefore, go ahead and make this dessert or healthy afternoon snack (perfect for after school munchies) any time of the year.
Feel free to garnish this custard with goodies like extra cinnamon, shredded coconut or chopped pecans. It is absolutely scrumptious!!!!
(Use all organic ingredients when possible)
1 - 14 oz canned pumpkin puree (not pumpkin pie mix) - or fresh if you feel so inspired
1 Tbsp. cinnamon
1/2 tsp ground ginger
½ tsp Celtic sea salt
½ tsp grated nutmeg
¼ tsp cloves
¼ C raw honey or 2 Tbsp maple syrup (optional - adjust the sweetness to taste)
1 tsp vanilla extract
1 400 ml tin Organic Classic coconut milk (full fat)
Pre-heat the oven to 350 degrees.
Set a pot of water on to boil (enough water to fill the baking pan as directed below).
Combine pumpkin and all spices in one bowl.
In a smaller bowl, beat the eggs lightly then whisk in the maple syrup, vanilla and coconut milk.
Whisk the egg mixture into the pumpkin mixture until well combined.
Pour the custard into 6 - 1/2 cup ramekins (small Pyrex cups). 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 - 70 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. Serves 6.