Naturally Sweetened Pumpkin Custard
Pumpkin pie is delicious, but sometimes the thought of making, or trying to find a healthy crust to buy, stands in the way of enjoying it. That's where pumpkin custard comes in. It's a yummy and easy to make treat, with all the goodness of pumpkin pie. If you want a little crunch, top it with granola, nuts, or pumpkin seeds.
1 15 oz. can organic, pumpkin puree, or homemade puree
3/4 cup pure, organic maple syrup
1 tsp. vanilla
1/2 tsp. salt
2 tsp. RealTaste Peace seasoning, pumpkin spice or cinnamon to taste
1. Heat oven to 350.
2. Beat eggs with a whisk and mix in remaining ingredients.
3. Divide batter between 8 custard cups, ramekins, or small mason jars and place on a cookie sheet.
4. Bake for 25 minutes, or until set, but center is still a little jiggly. It will firm up as it cools, but if it's overcooked, the custard will release liquid. It will still taste good, but there will be a bit of liquid at the bottom of the custard.
If you use homemade coconut milk, make sure to use as much of the cream off the top as possible for a more full fat quality of the milk. It will still taste delicious, but a lower fat will affect the texture and appearance of the custard.
The pumpkin you use will also affect the texture of the custard. Some brands have a higher liquid content than others. If you use homemade puree, make sure as much liquid is strained off of it as possible.