Gluten and Dairy-Free Pumpkin Custard
I’m grateful that I spent years reading cookbooks long before I had to amend my diet. Now I’m quite good at creating things that work for both my health and my taste buds!
Ingredients:
- 1 can pumpkin (15 ounces)
- 1 can coconut milk (13.5 ounces)
- 2 eggs
- 1/2 cup brown sugar
- 1 1/2 tsp cinnamon
- 3/4 tsp ginger
- 1/4 tsp ground cloves
- 1/4 tsp salt
- coconut oil
Instructions:
- Pre-heat oven to 350 convection (it will take slightly longer to cook in a conventional oven).
- Grease one 8″ soufflé dish or 8 half cup ramekins with coconut oil.
- Combine all ingredients except coconut oil in a blender and blend until fully combined, scraping down sides if necessary.
- Transfer to baking dishes and bake until a knife inserted in the middle comes out with crumbs, but not wet, 25-35 minutes for ramekins, 75 minutes for soufflé dish.
- Let cool on a wire rack. Serve chilled or at room temperature. Be sure to refrigerate any leftovers.
- Note: if you are watching your sugar intake, this recipe works fine with much less sugar. I use 1/2 cup if I’m making it for guests but 1/4 cup or less if I’m making it for myself. Stevia would also work fine here.
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