Maple Pumpkin Custard

By mdancause

Ingredients

• 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient)
• 1/2 cup coconut milk
• 1/2 cup grade B maple syrup*
• 3 eggs + 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground clove
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon lemon zest
• pinch of sea salt
• substitute honey for SCD and you may use pumpkin pie spice instead of the combination of spices

Details

Servings 8
Adapted from againstallgrain.com

Preparation

Step 1

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 3/4 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.